1 whole chicken



1 recipe of cornbread (prepared and cooled)

1 can cream of celery soup

1 can cream of chicken soup

1 can chicken broth

1 tablespoon sage

1/2 onion, diced

1/2 tablespoon poultry seasoning


Cook the Chicken:

Place the whole chicken in a large pot.

Cover the chicken with water and season generously with salt.

Bring the water to a boil, then reduce the heat to simmer.

Cook the chicken until tender, about 1 to 1 1/2 hours.

Once cooked, remove the chicken from the pot and allow it to cool slightly. Remove the meat from the bones and chop it into bite-sized pieces.

Prepare the Cornbread:

While the chicken is cooking, prepare the cornbread according to your preferred recipe.

Once baked, allow the cornbread to cool completely.

Prepare the Dressing:

Preheat your oven to 350°F (175°C).

In a saucepan, mix together the cream of celery soup, cream of chicken soup, chicken broth, sage, diced onion, and poultry seasoning.

Heat the mixture over medium heat until warmed through and well combined.

Assemble and Bake:

Grease a casserole dish.

Place the chopped chicken pieces in the bottom of the casserole dish.

Crumble the cooled cornbread over the chicken in an even layer.

Pour the warmed soup mixture over the top, ensuring it covers the cornbread evenly.

Optionally, you can sprinkle some extra sage on top for added flavor.

Bake in the preheated oven for about 30-40 minutes, or until the dressing is heated through and the top is lightly golden brown.


Once baked, remove the dressing from the oven and let it cool slightly before serving.

Serve warm as a delicious side dish, especially perfect for holiday meals or family gatherings.

Enjoy the comforting flavors of this Southern Chicken Cornbread Dressing!

Browse Our Log Home Floor Plans