Dressing is one of those things about which people have strong opinions and that may be based on where you grew up. For my family, dressing must be made with a combination of cornbread and white bread, have plenty of celery and onions, just the right amount of poultry seasoning and sage, and if my sister is making it, pork sausage. For those in other parts of the country, it may contain meats, seafood, mushrooms, nuts, and a variety of other things. It may be made totally with white bread, leaving out cornbread altogether. (OK, that’s just wrong!) 😉
While I love dressing, I have never felt like I was very good at making it. Typically, I only get dressing at Thanksgiving and that is usually spent with either my sister’s family or my in-laws. They each have very different styles. I love my sister’s dressing with the cornbread, sausage and heavy on the seasonings. My mother in law’s dressing is a favorite of my husband because it is milder flavored, uses white bread, and less seasonings. This recipe turned out to be a good combination of both styles and pleased us all. Yay! It had the cornbread I love and just the right amount of seasonings for my husband.
Although I usually associate chicken & dressing with fall or cooler weather, the fact is that I love it anytime of the year. With this easy crockpot recipe, you can have it anytime without heating up the kitchen! Unfortunately, my photos do not do justice to the taste of this recipe. Trust me on this one. It is really good!
- 2 – 6 oz packages yellow cornbread mix, (prepared as directed) or your favorite cornbread recipe
- 5 – chicken breasts, cooked and torn into pieces
- 2 – slices white bread, toasted and torn into pieces.
- 1 – small onion, chopped
- 2 – stalks celery, chopped
- 1 – 2 teaspoons sage, to your taste
- 1 – 2 teaspoons poultry seasoning, to your taste
- Salt and pepper, to taste
- 2 – 10.5 oz cans cream of chicken soup
- 1 – stick (1/2 cup) butter or margarine, melted
- 3 1/2 cups chicken broth
Prepare and bake cornbread according to packet directions (9 x13 inch pan), set aside to cool.
In a very large bowl, combine the crumbled cornbread and bread pieces.
Add onion, celery, sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter and salt and pepper to taste.
Gently mix everything together.
Spray a 6 quart crock pot with baking spray.
Spread half of the second can of cream of chicken soup on the bottom of the crock pot.
Top with 1/3 of the dressing mixture.
Add half of the cooked chicken pieces.
Top with 1/3 more of the dressing, remaining chicken and the last of the dressing.
Spread the remaining half can of the cream of chicken soup on top.
Cover and cook on high for the first hour and then low for the remaining 3 hours.