Southern Chicken and Dressing Recipe

Around here, we don’t call it stuffing. We call it chicken and dressing, and it has been a favorite for Thanksgiving, Christmas, and Sunday dinners for years. It’s hearty, comforting, and makes enough to share with a crowd.

If you’re looking for a traditional Southern chicken and dressing recipe for the holidays, keep this one handy. It starts with homemade cornbread and ends with a big pan of golden-brown, moist dressing that’s perfect alongside turkey, ham, gravy, and all your favorite Southern sides.

Southern Style Chicken and Dressing was my mother-in-law’s chicken and dressing recipe. She made it every Thanksgiving and Christmas and was known for it. I have been eating this dressing for almost 40 years; my husband even longer. I hope one day, my children will serve this to their families for Thanksgiving dinner.

Why You’ll Love This Chicken and Dressing

• A true Southern classic. This old-fashioned chicken and dressing uses simple ingredients and plenty of homemade flavor.
• Made with homemade cornbread. Buttermilk cornbread gives the dressing its classic Southern flavor and hearty texture.
• Tender chicken in every bite. The cooked chicken is chopped and mixed right into the dressing, making this more than just a traditional cornbread dressing.
• Perfect for a crowd. This recipe makes a generous amount, making it perfect for Thanksgiving, Christmas, family reunions, and Sunday dinners.
• Simple ingredients. You don’t need a long list of specialty ingredients to make good chicken and dressing.
• Moist and flavorful. The key to good Southern dressing is plenty of flavorful chicken broth. The cornbread absorbs the broth as it bakes, creating that moist, comforting texture we all love.

What is Southern Chicken and Dressing?

This old-fashioned Southern dressing is a traditional dish made with crumbled cornbread, cooked chicken, onion, eggs, milk, butter, and chicken broth. It’s baked in a casserole dish until the top is golden brown.
Unlike stuffing, which is traditionally cooked inside a turkey or chicken, Southern dressing is baked on its own.
This recipe differs from basic cornbread dressing because it includes tender cooked chicken throughout. It’s hearty enough to make a meal on its own but is especially good served as part of a traditional Thanksgiving or Christmas dinner.

Chicken and Dressing is the perfect side dish for a roasted turkey. Be sure to check out How to Cook a Turkey in a Bag. It’s a foolproof method that works every time.

Ingredients Needed

For the Buttermilk Cornbread:

• Egg – One beaten egg helps bind the cornbread together.
• Cornmeal Mix – This gives the cornbread its classic Southern flavor and texture. Cornmeal mix contains cornmeal, a little flour, and leavening ingredients.
• Buttermilk – Buttermilk adds moisture and a little tangy flavor to the cornbread.
• Oil – A little oil helps keep the cornbread tender and moist.

Important: The cornbread ingredients listed in the recipe card make one pan of cornbread. You will need to make two pans for this chicken and dressing recipe.

For the Chicken and Dressing:

• Chicken: Use about 10 chicken thighs or about 6 chicken breasts. Chicken thighs add plenty of flavor, while chicken breasts are a good choice if you prefer white meat. If using bone-in chicken, be sure to remove the skin and bones after cooking. You can also use skinless, boneless chicken thighs or breasts.
• Onion: A large chopped onion adds flavor throughout the dressing.
• Butter: Melted butter adds richness and flavor.
• Cream of Mushroom Soup: This adds moisture and gives the dressing a delicious, creamy texture. You can also use cream of chicken.
• Eggs: Six beaten eggs help the dressing set as it bakes.
• Milk: Milk adds moisture and richness.
• Chicken Broth: This is one of the most important ingredients. The broth adds flavor and moisture as the cornbread bakes.
• Salt and Black Pepper: Season to taste.
• Cornbread: Crumble the cornbread.

Be sure to try my Candied Sweet Potatoes for a delicious side dish.

How to Make Southern Chicken and Dressing

Step 1: Make the Cornbread. I make two 10″ pans of cornbread for this recipe.

Step 2: Cook the Chicken and Save the Broth. Cool, skin, debone, and chop the chicken. I save and use about 2 quarts of chicken broth. Use the broth to moisten the dressing.

Step 3: Crumble the Cornbread. Once the cornbread has cooled, crumble both pans into a very large bowl or pan. I usually use two large bowls because there is quite a bit to mix.

Step 4: Add the Dressing Ingredients. Add the ingredients and mix well. If you use two bowls, divide the ingredients between them and mix well. I do this to make mixing easier.

Step 5: Add the Broth. Now comes the part that makes a big difference in good Southern chicken and dressing: knowing how much broth to add. Pour the reserved chicken broth into the mixture a little at a time, stirring as you go. You want the mixture to be thin and very moist, but not soupy. I usually use close to 2 quarts of broth, but you may need a little more or a little less depending on how dry your cornbread is. Don’t be afraid of a wet mixture. The cornbread will continue to absorb the broth as the dressing bakes. Season with salt and black pepper to taste.

Step 6: Bake the Dressing: Bake at 450°F until the top is golden brown, about 45 minutes to 1 hour.

How Wet Should Chicken and Dressing Be Before Baking?

This is one of the most important things to know when making homemade chicken and dressing.

Before baking, the mixture should be very moist and thin but not completely soupy. It may look wetter than you expect, and that’s okay.

The crumbled cornbread will absorb the chicken broth as the dressing cooks. If you start with a mixture that is too dry, your finished dressing can be dry as well.

I usually use close to 2 quarts of chicken broth, but the exact amount can vary depending on how much liquid your cornbread absorbs.

What is the Best Size Pan for Baking Dressing?

Pour the mixture into one large casserole dish or divide it between two casserole dishes. A deeper single dish will take longer to bake than two shallower dishes. Bake at 450°F until the top is golden brown and the center is set, about 45 minutes to 1 hour. I use a large 13×9 deep dish casserole pan. It takes almost an hour to bake through.

Pro Tips

• Don’t skimp on the broth. The mixture should be quite moist before it goes into the oven.
• Save the chicken broth. The broth from cooking the chicken adds so much flavor to the dressing.
• Let the cornbread cool first. Cooled cornbread crumbles more easily and mixes better with the other ingredients.
• Use a large bowl. You’ll be mixing a lot of dressing, so give yourself plenty of room.
• Don’t worry if the mixture looks wet. The cornbread will absorb the broth as it bakes.
• Watch the top while it bakes. If the dressing begins browning too quickly before the center is cooked, loosely cover the top with foil and continue baking.
• Let it rest before serving. Let the dressing rest for 10 to 15 minutes after coming out of the oven. It will be easier to serve and hold together better.

Can I Make Chicken and Dressing Ahead?

Yes. This dressing is best mixed and baked the same day, but you can prepare almost everything ahead of time. This includes cooking and chopping the chicken, baking and crumbling the cornbread, chopping the onion, pouring and refrigerating the broth. Store everything in separate containers in the fridge. The next day, mix everything and bake the dressing before serving. Don’t mix the eggs, milk, broth, and cornbread until you’re ready to bake.
To save time, use a rotisserie chicken. If you use store-bought cooked chicken, you will need good broth for the dressing.

What To Serve with Southern Cornbread Dressing

Chicken and dressing is one of those recipes that makes a holiday plate feel complete. Since it’s rich and hearty, I like serving it with a few vegetables, something sweet, and a little cranberry sauce. A creamy green bean casserole, homemade turkey gravy, Southern candied sweet potatoes, and a roasted turkey all make wonderful additions to the holiday table, along with a little homemade cranberry sauce. Let’s not forget dessert, a homemade chocolate pecan pie.

How to Store and Reheat Leftovers

Store leftovers in the refrigerator or freezer.

• Fridge: Let leftover chicken and dressing cool, then transfer to an airtight container and refrigerate. Store leftovers in the refrigerator for 3 to 4 days.
• Freeze: Allow the dressing to cool completely before transferring it to a freezer-safe container. For easier reheating, freeze in smaller portions. Thaw overnight in the refrigerator before reheating.

To reheat:

• Microwave: Reheat individual servings in the microwave until hot.
• Oven: For a larger amount, place the dressing in an oven-safe dish, cover with foil, and warm in a 350° oven until heated through.

Tip: If the dressing seems a little dry, add a small amount of chicken broth before reheating.