Name: Southern Cornbread Dressing with Chicken Recipe
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Cuisine: Southern American
Ingredients: 8 cups water; 4 large chicken breasts; 4 stalks celery, sliced; 1 medium onion, chopped large; 2 tbsp Lawry’s Chicken and Poultry Rub Seasoning; 2 tbsp minced garlic; 3 tbsp vegetable oil; 2 cups Pearl Milling Company Buttermilk Corn Meal; 2 tbsp sugar; 1 1/2 cups buttermilk; 1 large egg, beaten; 2 sticks salted butter, room temperature; 1 can Campbell’s Cream of Celery Soup; 1 can Campbell’s Cream of Chicken with Herbs Soup; 1/4 cup diced green bell pepper; 1/4 cup diced onion; 1/4 cup diced celery; 4 tbsp ground sage; 6 cups reserved chicken stock (from above); 1 tsp chicken bouillon (optional)

Jump to Recipe

There is something truly comforting and soul-satisfying about Southern Cornbread Dressing with Chicken. Imagine tender shredded chicken mingling with crumbly, buttery cornbread that’s soaked in savory homemade chicken stock, all seasoned to cozy perfection with sage, garlic, and just the right hint of creaminess from savory soups. This classic Southern dish is a heartwarming blend of textures and flavors that feels like a hug on a plate, perfect for bringing family and friends together around the table.

Southern Cornbread Dressing with Chicken Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is what makes Southern Cornbread Dressing with Chicken shine. These simple, essential components each add their own magic — from the rich chicken stock that deepens flavor to the crumbly cornbread that adds texture and warmth on every bite.

Chicken Stock: Homemade from chicken breasts, celery, onion, garlic, and seasoning for the deepest, truest flavor possible.
Cornbread: Made with Pearl Milling Company Buttermilk Corn Meal, buttermilk, and just a touch of sugar for classic Southern sweetness and crumbly texture.
Butter: Two sticks of salted butter at room temperature bring luscious creaminess to the mix.
Vegetables: Celery, green bell pepper, and onions diced finely to add freshness and subtle crunch.
Herbs and Seasonings: Ground sage, Lawry’s Chicken and Poultry Rub, minced garlic, and optional chicken bouillon to elevate umami with perfect seasoning balance.
Cream Soups: Campbell’s Cream of Celery and Cream of Chicken with Herbs to add a velvety richness throughout.
Egg: Helps to bind the cornbread mixture while adding structure to the final dish.

How to Make Southern Cornbread Dressing with Chicken

Step 1: Prepare the Chicken and Stock

Start by rinsing and patting dry the chicken breasts. Bring 8 cups of water to a boil in a large pot, then add the chicken, sliced celery, roughly chopped onion, poultry seasoning, and minced garlic. Let everything boil together for about 40 minutes until the chicken is fully cooked and tender. Shred the chicken into large pieces and set aside the flavorful chicken stock to be used later — this homemade stock is the heart of the dressing’s rich flavor.

Step 2: Make the Cornbread

Preheat your oven to 425°F. Pour vegetable oil into a cast iron skillet and place it in the oven to heat for 3 minutes—this step gives the cornbread a crisp, golden crust. Meanwhile, mix the dry ingredients, cornmeal and sugar, in a bowl. Add the buttermilk and beaten egg, then carefully stir in the hot oil from the skillet. Pour this batter back into the skillet and bake for 20 to 25 minutes until golden and set. Once done, remove from oven and let cool slightly.

Step 3: Assemble the Dressing Mixture

Reduce oven temperature to 350°F. In a large bowl, break the baked cornbread into large pieces. Add the room-temperature butter, cream of celery and cream of chicken soups, diced green bell pepper, onion, celery, and ground sage. Stir in the shredded chicken breast pieces. Pour in 5 cups of your reserved chicken stock, stirring until the mixture becomes thick and creamy — add more stock if needed to prevent dryness. Taste and adjust seasoning with salt or a teaspoon of chicken bouillon if desired for an extra boost of savory depth.

Step 4: Bake the Southern Cornbread Dressing with Chicken

Transfer the mixture into a greased casserole dish and cover with aluminum foil. Bake for one hour at 350°F. The dressing will be perfectly cooked with a moist, flavorful interior and a lightly crisp top that invites you to dig in immediately.

How to Serve Southern Cornbread Dressing with Chicken

Garnishes

A sprinkle of fresh chopped parsley or a few sage leaves on top can brighten the presentation and enhance the herbal notes of this Southern favorite. For a little extra sparkle, a pat of melted butter just before serving adds irresistible gloss and richness.

Side Dishes

Southern Cornbread Dressing with Chicken pairs brilliantly with classic Southern sides like collard greens, candied yams, or green beans seasoned with smoky bacon. A simple cranberry sauce or tart apple chutney adds a sweet contrast that complements the savory depth of the dressing beautifully.

Creative Ways to Present

Serve your Southern Cornbread Dressing with Chicken in a rustic cast iron skillet for a cozy family-style feel, or portion it out individual ramekins for a charming personal touch at holiday dinners. For a twist, try turning the dressing into stuffed bell peppers or layering it with roasted vegetables for a hearty casserole variation.

Make Ahead and Storage

Storing Leftovers

After enjoying your Southern Cornbread Dressing with Chicken, transfer leftovers to an airtight container and refrigerate. It will keep well for up to 3-4 days, allowing the flavors to meld even further. Just be sure to cool the dressing to room temperature before sealing the container.

Freezing

This recipe freezes beautifully. Portion the dressing into freezer-safe containers or wrap the casserole tightly in foil and plastic wrap for an easy meal later on. Frozen dressing should be used within 2 months for optimal flavor and texture.

Reheating

Thaw frozen dressing overnight in the refrigerator. Reheat in a covered casserole dish at 350°F until warmed through, about 25-30 minutes, or microwave individual portions on medium power until heated evenly. Adding a splash of chicken stock or butter before reheating can refresh the texture wonderfully.

FAQs

Can I make Southern Cornbread Dressing with Chicken without cream soups?

Absolutely! You can substitute the canned cream of celery and cream of chicken soups with homemade white sauces or a combination of chicken broth and a bit of flour or cornstarch to create a thickening base. This will give you even more control over the flavors and texture.

What type of chicken works best for this recipe?

Using large chicken breasts is ideal because they shred easily and stay tender during cooking. However, you can also use bone-in thighs if you prefer richer, more flavorful meat; just adjust cooking time accordingly.

Is it possible to use store-bought cornbread for this dressing?

Yes, store-bought cornbread can work as a shortcut, but homemade ensures the freshest, most moist texture. If using pre-made cornbread, opt for a simple, crumbly style without too many add-ins that might affect the dressing’s consistency.

How do I avoid the dressing turning out too dry?

The key is reserving enough chicken stock and adding it gradually to achieve a creamy consistency before baking. If the mixture looks too thick or dry, add more stock or a bit of melted butter to keep it moist.

Can I prepare this dish ahead of time?

Definitely! You can prepare everything up through mixing the dressing the day before, refrigerate it overnight, then bake fresh on serving day. This helps the flavors meld beautifully and makes holiday meal prep much easier.

Final Thoughts

Southern Cornbread Dressing with Chicken holds a special place in any Southern cook’s heart, and now it can be on your table too. Its perfect blend of tender chicken, fluffy cornbread, and savory seasonings makes it a show-stopping dish that feels like coming home. I hope you enjoy making and sharing this recipe as much as I do — it’s a true comfort food classic that brings warmth and joy in every bite.