1 hr 30 mins
Both my mother and mother-in-law requested this recipe from me after eating it (the biggest compliment I could receive!). There's no chopping to do since the onions and celery are all in the soup. This is one of my standing dishes for the holidays, and everyone who tries it wants the recipe. Even people who never use canned soups have told me this is the dressing they're making from now on!
My Private Note
Units: US | Metric
- 2 (6 ounce) packages buttermilk cornbread mix (I use Martha White)
- 4 slices bread, toasted and torn into small pieces
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 3/4 ounce) can French onion soup
- water (enough to rinse out each soup can)
- 3 cups chicken broth
- 3 -4 boneless skinless chicken breast halves, cooked and shredded
- 4 -6 eggs, hard-boiled and sliced
- 1Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
- 2Crumble cornbread into a large bowl; mix in the toasted bread pieces.
- 3In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
- 4Stir in shredded chicken and sliced eggs.
- 5Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
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Nutritional Facts for Semi-Homemade Chicken and Dressing
Serving Size: 1 (222 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 311.7
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 2.8 g
- Cholesterol 111.6 mg
- Sodium 1418.6 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 2.8 g
- Sugars 9.1 g
- Protein 17.3 g