How do I keep chicken and dressing from turning dry?

Most dry dressing starts before it reaches the oven. The mixture should look wetter than you expect after the broth goes in. Since cornbread keeps absorbing moisture while baking, holding back too much liquid usually leaves the finished dish crumbly.

Why does this recipe use eggs?

Eggs help hold the dressing together once baked. Without them, the mixture tends to fall apart when served. They also give the center a softer texture instead of feeling loose.

What should the finished texture look like?

Think soft and scoopable rather than sliceable. The center should stay moist while the top gets lightly browned. Bubbling around the edges is usually a better indicator than waiting for the entire surface to darken.

Can extra broth be added before baking?

Yes. If the mixture looks stiff after sitting for several minutes, drizzle in more broth before it goes into the oven. Add gradually. You want moisture throughout, not standing liquid.

Easy Chicken and Dressing Recipe

Description

A homely Southern-style chicken and dressing recipe made with cornbread, shredded chicken, celery, onion, broth, butter and simple seasoning. It bakes soft and moist in the center with lightly browned edges.

Ingredients

Scale

1 recipe or 12-inch pan cornbread, prepared from your favorite recipe or mix
1 cup diced celery
1 cup diced yellow onion
3 to 5 slices of stale white sandwich bread
2 cups cooked, shredded rotisserie chicken
1 to 2 teaspoons salt, to taste
1/2 to 1 teaspoon black pepper, to taste
2 teaspoons poultry seasoning
2 to 6 large eggs (see note below on how to choose the number of eggs: use 2 eggs for a looser, softer dressing, or up to 6 if your bread is very dry or you prefer a firmer, sliceable texture—start with 3 or 4 and adjust as needed for your mixture)
6 to 8 tablespoons butter, melted
2 to 4 cups chicken broth, divided (add just enough to make the mixture look and feel like thick oatmeal or mashed potatoes—very moist and scoopable, but not runny; adjust the amount as needed based on your bread and cornbread dryness)
Cooking spray or butter, for greasing the baking dish

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Instructions

Mix together cornbread batter according to your cornbread recipe or package directions. Add diced celery and onion to the batter, then bake as directed.
Remove the cornbread from the oven and let it cool completely.
Shred the rotisserie chicken and set it aside.
Preheat the oven to 375°F. Grease a 9×13-inch baking dish or 5-quart casserole dish.
Finely crumble the cooled cornbread and stale bread into a large mixing bowl.
Add salt, black pepper, and poultry seasoning. Mix well so the seasoning is evenly distributed.
Toss the seasoned bread mixture with the shredded chicken.
Add the eggs and mix well with a fork or clean hands.
Mix in the melted butter and 1 1/2 cups chicken broth until the mixture is very moist but not soupy.
Spoon the cornbread dressing mixture into the prepared baking dish.
Pour the remaining chicken broth evenly over the top.
Cover with foil or a lid and bake for 25 minutes.
Uncover and bake for another 20 minutes, until the top is browned and the edges are bubbling.

Notes

Use fully cooled cornbread so the dressing does not turn gummy.
Stale sandwich bread helps absorb broth more evenly than fresh bread.
Add broth gradually. The mixture should look wetter than expected before baking because cornbread absorbs moisture as it cooks.
Rotisserie chicken works well because it adds flavor and saves time.
For make-ahead prep, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Leftovers can be refrigerated for 3 to 4 days and reheated covered at 325°F with a splash of broth.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 4
Sodium: 720
Fat: 19
Saturated Fat: 9
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 34
Fiber: 3
Protein: 20
Cholesterol: 145