This chicken and cornbread dressing is a baked casserole combining shredded chicken, homemade chicken broth, and boxed cornbread stuffing mix for a crispy-topped Southern side dish. The homemade broth and sautéed aromatics elevate the convenience of boxed stuffing into a restaurant-quality holiday favorite.
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Place the bone-in chicken breasts in a large pot.
Season the chicken generously with onion powder, garlic powder, poultry seasoning, salt, and pepper.
Cover the chicken with water, bring to a boil, and cook for about 45 minutes, or until the chicken is fully cooked.
While the chicken is cooking, finely dice the celery and yellow onion.
In a sauté pan over medium heat, melt the stick of butter. Add the diced celery and onion and cook until softened.
Once cooked, remove the chicken from the pot and set aside to cool. Strain and reserve about 4 cups of the chicken broth. When the chicken is cool enough to handle, shred the meat from two of the breasts, discarding the bones and skin.
In a large mixing bowl, empty the two boxes of cornbread stuffing mix.
Pour 4 cups of the warm, reserved chicken broth over the stuffing mix. Stir to combine and let it sit for a minute to absorb the liquid.
Add the shredded chicken, the sautéed celery and onions (along with the butter from the pan), and the two lightly beaten eggs to the bowl.
Mix everything together until well combined.
Preheat your oven to 375°F (190°C).
Transfer the dressing mixture to a greased 9x13 inch casserole dish. Spread it out, but keep the top a bit textured to allow for crispy spots.
Bake uncovered for 30 to 40 minutes, until golden brown and heated through.
Let it cool slightly before serving.
Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
9x13 inch casserole dish · large pot (at least 5-quart) · sauté pan
Yes. Prepare the mixture through step 10, cover, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold. Do not freeze unbaked.
Use regular herb or poultry stuffing mix (two 6 oz boxes) and add 1/2 cup cornmeal to the dry mix before adding broth for a closer match to the original texture.
Bake at 375°F for 30–40 minutes until the top is golden brown and the casserole is heated through. A knife inserted in the center should come out warm.
Yes. Shred 1.5 lbs rotisserie chicken and skip steps 1–3. Use store-bought chicken broth heated to warm for step 8.
Keeping the surface textured allows edges and peaks to crisp and brown during baking, creating the desired contrast between tender interior and crunchy spots.
