Chicken and Dressing

I make a couple of versions of chicken and dressing and this is one I make a little less often because it takes a bit more planning since it sits in the refrigerator overnight. I have a tendency to let time slip away from me.

Chicken and Dressing:
2 8×8 or 1 9×13 pan of cornbread
1 lb boneless skinless chicken breasts
salt and pepper to taste
1 T butter, or oil
1 large onion, chopped
sage to taste
1 can cream of chicken, or cream of celery soup
2 c chicken broth
1 beaten egg
for the gravy:
1 can cream of chicken soup
1/4-1/2 c water or chicken broth

  1. Crumble prepared cornbread into a large bowl. Season chicken with salt and pepper and cook in butter until no longer pink. Set aside to cool and when cool enough to handle shred into bite size pieces.
  2. Mix the onion, sage, soup, and broth into the corn bread. Sage can be overpowering so start with a small amount. Do not add egg yet. Taste and see what if anything needs to be adjusted. When the cornbread is seasoned to your liking add the chicken and the beaten egg.
  3. Place dressing in a lightly greased 9×13″ pan. In the same bowl you mixed the dressing mix the gravy ingredients then pour on top of dressing. Cover with foil and pop in the fridge overnight.
  4. About 30-45 minutes before cooking time take dressing out to warm up. Preheat oven to 350 degrees. Bake dressing covered for 45-60 minutes then uncovered for 15 minutes or until heated through and edges are brown.



  1. That recipe reads so good. It’s cold up here in Ohio right now, and this seems like just the thing!



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