Creamy Southern Chicken and Cornbread Dressing
Ingredients:
4 cups cooked chicken, shredded
4 cups cornbread, crumbled (day-old is best)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
1/2 cup chicken broth
1/2 cup milk
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large eggs, beaten
2 tablespoons butter, melted
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
Mix the Dressing:
In a large mixing bowl, combine the crumbled cornbread, chopped onion, and celery.
Add the poultry seasoning, sage, black pepper, and salt. Stir well to combine.
Prepare the Casserole:
In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, milk, and beaten eggs.
Pour the soup mixture over the cornbread mixture and stir until fully combined.
Assemble the Casserole:
Spread half of the cornbread mixture evenly in the bottom of the prepared baking dish.
Layer the shredded chicken over the cornbread mixture.
Top with the remaining cornbread mixture, spreading it evenly.
Bake:
Drizzle the melted butter over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the casserole is set.
Serve:
Let the casserole cool slightly before serving. It’s perfect for a cozy family dinner or a holiday feast.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 6 servings
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