It contains shredded chicken and lots of savory flavor baked in an 11×9 baking dish.
Watch video tutorial on YouTube. Comments welcomed!
CLICK HERE TO PIN ON PINTEREST.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make this delicious recipe.
THE INGREDIENTS
Shredded chicken makes this a hearty side dish. Use baked, boiled or rotisserie chicken. I prefer dark meat because it has more flavor in my humble opinion.
For those who prefer homemade, check out my Homemade Cream of Chicken Soup. Use 1-1/2 cups of it in this dressing.
THE MAIN INGREDIENT
My Homemade Self-Rising Cornbread is excellent in this dressing.
HELPFUL TIPS
Generously grease a baking dish (11×9) with shortening to prevent sticking.
This will help the bottom and sides thoroughly bake… which creates a delicious crust.
THE BACKSTORY
The first time I posted this recipe was in November 2017 and it was named Million Dollar Cornbread Dressing.
I changed the name to Cornbread Bundt Dressing to more accurately describe the baking method (bundt pan).
My precious aunt taught me how to make her amazing cornbread dressing. The first time I tasted it, I KNEW it would be added to my recipe collection.
After the very first bite, I was 100% impressed with how good it tasted AND the fact that it was dry and not crumbly.
Aunt Betty’s dressing is very moist with lots of savory flavor.
My aunt never measures ingredients. When I asked for the recipe, she said I must be “showed” and not “told.”
I wrote detailed notes as I watched her prepare the dressing.
A very patient teacher, she graciously explained to me everything she was doing throughout the entire process.
Be sure to check out my Jalapeno Cornbread Bundt Dressing.
My Homemade Cranberry Sauce and Pineapple Cranberry Sauce are excellent with Cornbread Dressing.
Both are easy to make with simple ingredients.
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 3-1/2 cups bakedcornbread, coarsely crumbled Use Homemade Self-Rising Cornbread recipe.
- 2 each baked biscuits, coarsely crumbled
- 1-1/2 cups shredded chicken (white or dark meat) Baked, boiled or rotisserie chicken.
- 1 small white onion, chopped
- 1-1/4 cups chicken broth
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (5 ounces) evaporated milk Use 3 tablespoons. Save remainder for another use.
- 2 medium eggs, beaten
- 2 teaspoons ground sage More or less as preferred.
- 1 teaspoon coarse ground black pepper More or less as preferred.
- 1/2 teaspoon salt More or less as preferred.
- 1/4 cup fresh celery, chopped optional
- shortening to grease baking dish
Ingredients
|
|
- Preheat oven to 400 degrees.
- In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
- In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly. NOTE: If using Homemade Cream of Chicken Soup, use 1-1/4 cups.
- Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, salt, and chopped celery (if using).
- Stir until thoroughly combined. Set aside.
- Generously grease an 11x9 baking dish with shortening. Do not use vegetable oil because the crust will stick to the dish.
- Place greased baking dish in preheated HOT oven for 5 minutes OR until shortening sizzles. Hot shortening helps thoroughly bake the crust.
- Carefully remove HOT baking dish from oven. Pour in batter. Return to HOT oven.
- Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
- Remove from oven.
- Serve hot or warm.
1. Consider using 2 cans of cream of mushroom soup OR 2 cans of cream of chicken soup. Each can weighs 10.5 ounces.