Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken works perfectly for this recipe, saving time while adding delicious flavor. Simply shred the meat and proceed as directed.

What’s the difference between dressing and stuffing?

Dressing is typically cooked in a separate dish, while stuffing is cooked inside the bird. This recipe focuses on dressing for ease and even cooking.

Can I freeze chicken and dressing?

Absolutely! Allow the dish to cool completely, then wrap tightly in plastic wrap and aluminum foil or store in an airtight container. Freeze for up to 3 months. Reheat in the oven for best results.

How do I keep my dressing from drying out?

Ensure you use enough chicken broth to moisten the mixture before baking. Cover with foil during baking if needed, removing it in the last 10 minutes to brown the top.

Can this recipe be made gluten-free?

Yes! Use gluten-free cornbread and breadcrumbs to make this dish gluten-free. Check your chicken broth to ensure it’s also gluten-free.

Can I make the dish ahead of time?

Yes! Assemble the dish up to a day in advance, cover, and refrigerate. Bake it just before serving for the freshest flavor and texture.

Chicken and Dressing Recipe: How to Make The Ultimate Dish

Description

A comforting classic made with tender chicken and a flavorful cornbread dressing. Perfect for family dinners or holiday gatherings!

Ingredients

3 cups cooked, shredded chicken

4 cups crumbled cornbread

2 cups plain breadcrumbs

1 cup diced onion

1 cup diced celery

4–5 cups chicken broth

2 large eggs, beaten

½ cup melted butter

1 tablespoon dried sage

1 teaspoon poultry seasoning

Salt and pepper to taste

Instructions

Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a large baking dish.

Prepare the Dressing:

In a large mixing bowl, combine crumbled cornbread, breadcrumbs, onion, celery, dried sage, poultry seasoning, salt, and pepper.

Stir in the beaten eggs and melted butter. Gradually add chicken broth, 1 cup at a time, mixing until the dressing is moist but not soggy.

Assemble the Dish:

Spread the shredded chicken evenly across the prepared baking dish.

Pour the dressing mixture over the chicken, spreading it into an even layer.

Bake:

Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and set.

Rest and Serve:

Allow the dish to rest for 10 minutes before serving.

Notes

For extra flavor, sauté the onion and celery in butter before adding to the dressing mixture.

Use homemade chicken broth for a richer taste.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture.

This dish freezes well—store in a freezer-safe container for up to 3 months.