chicken and dressing recipe

Name: chicken and dressing recipe
Prep time: 15 min
Cook time: PT-484391H46M12S
Total time: PT-484391H46M12S
Cuisine: American
Ingredients: 3 cups cooked, shredded chicken (boiled, roasted, or rotisserie); 4 cups chicken broth (homemade or store-bought); 1/2 cup unsalted butter; 1 medium onion, finely chopped; 2-3 celery stalks, chopped; 3 eggs, beaten; 1 teaspoon dried sage (optional but so good!); Salt and pepper to taste

Posted on 12/17/2024

Posted by Ava

Chicken and dressing served with mashed potatoes and green beans.

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You know that one dish that can stop everyone mid-conversation? The one where you suddenly hear “Mmm,” “Oh wow,” or “Who made this?!”—that’s chicken and dressing recipe in my family. It’s the kind of comfort food that’s always welcome at the table. Whether it’s a big family holiday, a Sunday dinner, or even a potluck with friends, this dish has a way of making everything feel a little more special.

Let’s be honest, Southern food just has soul. It’s simple, it’s hearty, and it’s filled with love. Chicken and dressing (not stuffing—there’s a difference, y’all) is the perfect example of that.

I’m going to take you through everything you need to know—from making the cornbread to getting that perfect texture that’s moist but not soggy. Plus, I’ve got a few time-saving tips, because let’s face it: we all love a shortcut now and then.

So, grab your apron, pour yourself a glass of sweet tea, and let’s get to cooking.

What is chicken and dressing recipe?

First things first—let’s clear something up. If you grew up outside the South, you might be wondering what makes dressing different from stuffing. Here’s the scoop:

Stuffing is typically cooked inside a turkey or chicken, especially up North.
Dressing, on the other hand, is baked in a pan—and it’s the Southern way. It’s all about cornbread, a good amount of broth, and some savory, herby goodness.

It’s also worth noting that “dressing” is not just for Thanksgiving. Oh no, Southerners know how to enjoy this dish year-round, and once you try it, you will too.

The Ingredients You’ll Need for chicken and dressing recipe

Before we get cooking, let’s round up the key players. What I love about this recipe is that it uses simple, wholesome ingredients that come together beautifully.

For the Cornbread:

2 cups self-rising cornmeal mix
1 1/2 cups buttermilk
2 large eggs
1/4 cup melted butter or vegetable oil

Tip: If there is no buttermilk in stock, use plain milk and add a tablespoon of vinegar or lemon juice as a mixing agent. Waiting for a good few minutes, it could give you fresh homemade buttermilk.

For the Chicken and Dressing:

3 cups cooked, shredded chicken (boiled, roasted, or rotisserie)
4 cups chicken broth (homemade or store-bought)
1/2 cup unsalted butter
1 medium onion, finely chopped
2-3 celery stalks, chopped
3 eggs, beaten
1 teaspoon dried sage (optional but so good!)
Salt and pepper to taste

Optional Add-Ins:

Fresh herbs like parsley or thyme
A dash of cayenne pepper adds a mild heat.
Cream of chicken soup for extra creaminess (some families swear by this)

Step-by-Step Instructions for this classic chicken and dressing

If you’re looking for a hands-off way to enjoy Southern comfort food, this crockpot version is a game-changer. It’s easy, delicious, and practically cooks itself. Here’s how to make it:

Layer the Chicken:

Chicken breasts placed in a slow cooker with seasonings on the side.

Arrange 4 chicken breasts in the bottom layer of a 6-quart slow cooker liner.

Add Creamy Goodness:

Creamy mixture in a slow cooker, with ingredients like butter and onions on the side.

Over the chicken breasts, pour 1 can of condensed cream of chicken soup. Then add in 1/2 cup sour cream and with a rubber spatula, gently swirl together the soup and sour cream.

Season the Mix

Alt Text: Creamy mixture in a slow cooker, seasoned with onions, herbs, and pepper.

Sprinkle diced onions and dried parsley evenly over the top of the creamy mixture for extra flavor.

Prep the Stuffing

Stuffing breadcrumbs ready to be added to the slow cooker.

In a small bowl, toss together 1 box of dry stuffing mix and 1/4 cup of melted butter. Sprinkle the stuffing mixture evenly over the chicken and cream base.

Cook It Low and Slow:

Plate of chicken with dressing, mashed potatoes, and green beans.

Cover the slow cooker and cook on Low for 6-7 hours or on High for 3-4 hours.

🌸

Optional Tip:

And there you have it—tender, flavorful chicken with that savory stuffing everyone loves!wned, and the inside will be tender and flavorful.

Leftover chicken dressing casserole Ideas

If you’re lucky enough to have leftovers, don’t just let them sit in the fridge. Chicken and dressing reheats beautifully, and you can get creative with it! Here are a few ways to reinvent those leftovers:

Dressing Waffles: Yup, you read that right. Press leftover dressing into a waffle iron and cook until crispy. Serve with a little gravy or cranberry sauce on the side. You’ll never look at leftovers the same way again.
Dressing Casserole: So, you take all your leftovers and spread them out in a baking dish. And have shredded cheese on top. Bake until bubbly. You could go as far as including the last of your turkey or chicken bits to round it out as a meal.
Stuffed Bell Peppers: Hollow out bell peppers, stuff them with warmed-up dressing, and bake for 20-25 minutes. It’s an easy, unique twist!
Savory Breakfast Skillet: Heat up dressing in a skillet, crack eggs over that, and cook them until they can stand on their own. Southern breakfast along the lines of heaven.

Common Mistakes (and How to Fix Them)

Let’s keep it real: even the best cooks can run into issues when making dressing. Here are a few common mistakes and tips to avoid them:

Too Dry: If your dressing turns out dry, you didn’t add enough broth. Fix it by pouring a little warmed broth over the top and popping it back in the oven for 5-10 minutes.
Too Soggy: This happens if you add too much broth at once. Add the broth gradually while mixing so you can control the texture. It should feel moist but not wet.
Bland Flavor: Don’t skimp on the seasonings! Sage, black pepper, and salt are your best friends here. Taste the mixture before baking and adjust as needed.
Underbaking: Dressing needs time to cook through. If it’s still mushy in the center, give it another 5-10 minutes in the oven.

Why This Recipe is So Special

This dish isn’t just food—it’s tradition. Every Southern family has their own twist on chicken and dressing, passed down through generations. Some like it with cream of chicken soup for extra richness. Others sprinkle in a bit of bacon fat or sausage for added flavor.

In my family, we keep it simple, but I’ll tell you this: the secret is in the love (and maybe a little extra butter).

What to Serve With chicken and dressing recipe

If you’re making this for a big meal, here’s what pairs perfectly:

Collard Greens or Green Beans: Cooked low and slow with a little bacon.
Mashed Potatoes: Creamy and buttery—can’t go wrong.
Cranberry Sauce: Even if it’s not Thanksgiving, that sweet-tart combo just works.
Mac and Cheese: Because… why not?

And don’t forget the sweet tea. This is Southern comfort food, after all.

🌸

Tips for Busy Cooks

Prep the Cornbread Early: Bake the cornbread a day or two ahead. It actually crumbles better when it’s slightly dry.

Assemble Ahead: You can mix everything the night before and pop it into the oven when you are ready to cook.

Freezer Friendly: Leftovers freeze well for up to 3 months. Just thaw and reheat in the oven.

The History of chicken and dressing recipe

Food is a story in and of itself; chicken and dressing are no different. Southern dressing comes from deep in Southern kitchens, especially in African American families. Originally, dressing was a kind of “make-do” food to use leftover cornbread, leftover fried chicken meat, voice cocky vegetable scraps. Not a thing was wasted.

Eventually, it became that quintessential dish enjoyed on holidays where family would gather for a big meal. In contrast to stuffing in the North that is mostly made of white bread, Southern dressing is an expression of the South that uses cornbread.

It’s a dish that carries tradition. The flavors might change a little from family to family, but the feeling of love and togetherness stays the same. When you make chicken and dressing, you’re continuing a legacy—one skillet of cornbread at a time.

FAQs

What is dressing in the South?

In the South, “dressing” is a savory, baked dish made with crumbled cornbread, chicken broth, vegetables like onions and celery, and simple seasonings. It’s usually served as a side dish for big family meals, especially during holidays like Thanksgiving and Christmas. Unlike stuffing, which is cooked inside the turkey, dressing is baked in a casserole dish, giving it a golden, slightly crispy top and a tender, moist center. It’s a staple comfort food that warms the soul and brings everyone to the table.

Is it better to use chicken broth or stock for dressing?

While both chicken broth and stock will work, chicken stock is often preferred because it has a richer, deeper flavor thanks to the bones used in making it. Stock can give your dressing an extra layer of savory goodness that really brings out the best in the cornbread and seasonings. However, if all you have is chicken broth, don’t worry—it’ll still taste fantastic. To boost the flavor, you can add a little butter or seasoning to the broth before mixing it into the dressing.

What is the difference between stuffing and dressing in the South?

In the southern geography, the stuffing differs from the dressing basically in the fact that stuffing is cooked inside the turkey or chicken and dressing is cooked in a casserole and everything else completely different from the status and composition for both forms of stuffing. Turkey stuffing has traditionally been internal for soaking up the bird juices as it is roasted. Dressing, in contrast, is baked separately in a casserole dish, incorporating as part of its ingredient crumbled cornbread that gives the dish a unique Southern flavor. Northern regions usually use stuffing with bread, mostly white, but use dressing highly known in kitchens in the South as cornbread. By whatever name it goes, nothing is different from all its lines; it is something that will always be comforting, delicious, and essential on any holiday table.

Is Stove Top stuffing the same as dressing?

Not exactly. While Stove Top stuffing is a convenient boxed mix that mimics the flavors of stuffing, it’s quite different from homemade Southern dressing. Stove Top stuffing uses pre-seasoned, cubed white bread and cooks quickly on the stovetop, while traditional Southern dressing is made from scratch with cornbread, broth, chicken, and a few simple vegetables.
If you’re in a hurry, Stove Top can work in a pinch, but it doesn’t have the same texture or rich, homemade flavor that Southern dressing offers. There’s just no beating that golden, oven-baked crust and tender, savory interior of real cornbread dressing.

A Few Final Thoughts

Southern Chicken and Dressing is more than just a recipe; rather, it serves really to bring people together. It’s warm, hearty, luscious, and what more-the most appetite-tantalizing food. Be it a gathering of family, friends, or some longing for Southern comfort, each time this dish delivers.

So, what are you waiting for? Roll up your sleeves, grab that skillet, and make a good, old-fashioned pan of love. Don’t forget to share; if you do, people will be back for seconds and thirds and maybe to lick the plate clean.

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