Southern Cornbread Dressing


Cornbread dressing with chicken is a Southern classic. This simple recipe — made with leftover chicken and store-bought cornbread —will surely be a hit with your family, whether it's served at your holiday table, a special Sunday dinner, or anytime the mood for comfort food strikes. If you have extra time, by all means, poach some chicken breasts and make your own cornbread!

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
1 9x13-inch pan

Traditional Southern cornbread dressing with chicken is easier to make than you think — you just need some basic ingredients and a great recipe. That's where we come in! You'll make this cornbread dressing year after year.

Southern Cornbread Dressing Ingredients

You likely have most of the ingredients you'll need for this cornbread dressing on hand. If not, here's what to add to your grocery list:

· Vegetables: This recipe starts with onions and celery.
· Butter: The vegetables are cooked in butter, which adds extra flavor.
· Bread: You'll need two kinds of bread: crumbled cornbread and day-old white bread.
· Chicken: Cook one pound of chicken breast meat or use leftover chicken.
· Broth: Four cups of chicken broth add savory flavor and welcome moisture.
· Canned soup: A can of condensed cream of chicken soup makes this dressing extra rich.
· Eggs: Four whole eggs lend moisture and help bind the dressing together.
· Seasonings: This cornbread dressing is seasoned with poultry seasoning, black pepper, and garlic powder. You likely won't need to add salt, as the canned soup has plenty.

How to Make Cornbread Dressing

Southern Cornbread Dressing

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated Southern cornbread dressing with chicken:

1. Cook veggies: Saute the onions and celery in butter until they're tender.
2. Combine ingredients: Combine the crumbled cornbread and day-old bread pieces in a large bowl. Add the remaining ingredients and blend with a potato masher until the mixture is the consistency of gelatin.
3. Cook dressing: Transfer to a prepared baking dish and bake in a preheated oven until the cornbread dressing is golden brown.

From-Scratch vs. Shortcut Options

This cornbread dressing with chicken is easy to make completely from-scratch, but you can also take a few shortcuts. Make your broth and cooked chicken by placing chicken breasts in a large pot, covering with water, bringing to a boil, and simmering until the chicken is fully cooked and tender (see the recipe notes for detailed instructions). Of course, you can always use store-bought broth and leftover cooked chicken.

How to Store Cornbread Dressing

Transfer the cornbread dressing with chicken to an airtight container and store in the refrigerator for three to four days. Reheat in the microwave or in the oven, adding chicken broth for moisture as necessary.

Allrecipes Community Tips and Praise

Outstanding Southern dressing," according to Cherryberry. "I made a gravy out of the broth, flour, oil, and cream of chicken soup and we ate this for 3 days!"

"Comfort food at its best," raves MMMICHELLE. "I only used half of my cornbread and [the recipe] still made enough to feed an army. I added steamed green beans for a one-dish meal."

"Absolutely fantastic recipe," says Jennifer Sierra-Quick. "The only change I made was to mix by hand, rather than with a potato masher. It gave a chunkier stuffing … which I love! "

Editorial contributions by Corey Williams


  • ¼ cup butter

  • ½ cup chopped onions

  • ½ cup chopped celery

  • 1 (1 pound) loaf cornbread, crumbled

  • 1 (1 pound) loaf day-old white bread, torn into small pieces

  • 1 pound shredded, cooked chicken breast meat

  • 4 cups chicken broth, or more to taste

  • 1 (10.5 ounce) can condensed cream of chicken soup

  • 6 large eggs

  • 2 teaspoons poultry seasoning

  • ½ teaspoon ground black pepper

  • teaspoon garlic powder


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.

  3. Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.

  4. Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.

  5. Bake in the preheated oven until dressing is golden brown, about 30 minutes.

    a high angle view of southern cornbread dressing in a 9x13 glass casserole dish with a spoonful removed.


If you don't have leftover chicken, place four 4-ounce chicken breast halves in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer until the meat is tender and easily shredded, about 1 hour. Remove from the pot, let cool, and shred meat. Use the broth in this recipe instead of store-bought.

If you can't find prepared cornbread in your grocery store, buy a 15-ounce package of cornbread mix and follow instructions on the box to make it yourself.

Nutrition Facts (per serving)

182 Calories
8g Fat
15g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 182
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 90mg 30%
Sodium 599mg 26%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 12g
Vitamin C 1mg 3%
Calcium 57mg 4%
Iron 2mg 9%
Potassium 119mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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