Chicken and Dressing Recipe
Quick and easy chicken and dressing recipe, a comforting, hearty meal perfect for busy weeknights or holiday dinners. Try it today!
Ingredients
- Chicken: 2 cups cooked shredded chicken (rotisserie or baked)
- Cornbread: 4 cups crumbled cornbread store-bought or homemade
- Vegetables: 1 small onion chopped, 2 celery stalks (diced), 2 cloves garlic (minced)
- Liquids: 1 ½ cups chicken broth ½ cup melted butter
- Seasonings: 1 tsp dried sage 1 tsp dried thyme, salt and pepper to taste
- Binding: 2 large eggs lightly beaten
Instructions
Prep the Chicken:
- Cook and shred the chicken, or use store-bought rotisserie chicken for a faster option.
- Ensure the chicken is shredded into bite-sized pieces for even distribution in the dressing.
Prepare the Dressing:
- Crumble the cornbread into small pieces (you can use a food processor for finer crumbs).
- Sauté the chopped onion, celery, and garlic in butter until softened and fragrant.
- Add the sautéed vegetables to the crumbled cornbread along with sage, thyme, salt, and pepper.
- Pour in chicken broth and stir well to ensure the cornbread absorbs the liquid, creating a moist mixture.
Combine and Bake:
- In a large baking dish, layer the shredded chicken and cornbread mixture.
- Smooth out the top, ensuring an even distribution.
- Bake in a preheated oven at 375°F (190°C) for 30–40 minutes, or until the top is golden and the center is bubbly.
Serve and Enjoy:
- Let the dish cool for 5-10 minutes before serving.
- Serve as a hearty main dish or as a comforting side.
Notes
Nutrition Information (Per Serving):
- Calories: 350 kcal
- Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 650mg
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 8% DV
- Vitamin C: 15% DV
- Calcium: 4% DV
- Iron: 10% DV