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pair of hands placing a red pan of southern cornbread dressing with chicken on a table
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4.24 from 25 votes

Southern Cornbread Dressing with Chicken

Cornbread dressing with chicken is a traditional dish served at holiday and family gatherings across the South. Crumbled homemade cornbread, sautéed vegetables, hard boiled eggs, shredded chicken are baked in a casserole dish until golden brown.
Course Side dishes
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 295kcal
Author Lisa B.


  • 1/2 cup (1 stick) unsalted butter
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 6 - 8 cups crumbled cornbread
  • 1/2 cup breadcrumbs or two slices of day old bread, torn
  • 2 cups chicken broth plus more as needed
  • 2 raw eggs slightly beaten
  • 2 hardboiled eggs chopped
  • 1 cup shredded cooked chicken
  • Salt and pepper to taste


  • Preheat oven to 450 degrees.
  • In large skillet, melt butter over medium heat. Add celery and onion and sauté for 15 minutes. Remove from heat and set aside.
  • Combine cornbread with the breadcrumbs in a large bowl. Pour in the chicken broth. Using a potato masher, begin mashing the bread – adding additional broth as needed – until the mixture is slightly soupy. 
  • Mix in raw eggs. Add hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all ingredients are well combined. Season with salt and pepper.
  • Pour cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place dish on the middle rack of the oven and cook for 1 hour. You can broil for 5-10 minutes if the does not brown.
  • Remove from oven and let sit for 15 minutes before serving.



Storage: Cornbread dressing can be assembled up to two days in advance and stored unbaked in the refrigerator. Cover the top with foil or plastic wrap to prevent any of the chicken broth from evaporating. Baked cornbread dressing should be placed in a covered dish or airtight container and can be stored in the fridge for up to four days.
Reheating: Cornbread dressing can be reheated in the microwave for 1-2 minutes until heated through. Alternately, preheat the oven to 350 degrees and bake in an oven safe dish for 10-15 minutes.
Freezing: Cornbread dressing with chicken can be frozen either baked or unbaked. Allow the dressing to thaw overnight in the refrigerator. Consume within three months.


Serving: 1.5cups | Calories: 295kcal | Carbohydrates: 43g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 100mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 9.1mg | Calcium: 170mg | Iron: 2.5mg