cornbread dressing recipe with cream of chicken soup

Written ByEmma Smyth Updated on
cornbread dressing recipe with cream of chicken soup

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The Best cornbread dressing recipe with cream of chicken soup

I’ve been making this cornbread dressing with cream of chicken soup for years, and it’s one of those recipes that just sticks because it’s simple, comforting, and always disappears fast. My kids ask for it at least once a month, and it’s the first thing they request when we’re planning a holiday meal.
There’s something about the creamy, savory texture that makes it feel like a hug on a plate—warm, filling, and just rich enough without being heavy. It’s the kind of dish that works just as well on a Tuesday night as it does on Thanksgiving, which is why I always keep the ingredients on hand.

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What I love most about this recipe is how easy it is to throw together, even on busy days. The cream of chicken soup does most of the work, binding everything together while adding a smooth, savory depth that plain broth just can’t match. Plus, it’s a great way to use up leftover cornbread, which means less waste and more flavor.
The dish is packed with protein from the chicken and eggs, and the cornbread base gives it a good balance of carbs for energy. It’s not the fanciest thing I make, but it’s one of the most reliable—always satisfying, never disappointing, and always met with empty plates.
Creamy Cornbread Dressing with Chicken Soup

Creamy Cornbread Dressing with Chicken Soup

4.7 from 1647 votes

A comforting and savory cornbread dressing made with cream of chicken soup for extra richness. Perfect as a side dish for holiday meals or a cozy weeknight dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cornbread
  • 1 box (8.5 oz) cornbread mix (plus ingredients listed on the box)
  • 1/2 cup milk (or as required by the mix)
  • 1 egg (or as required by the mix)
For the Dressing
  • 4 cups crumbled cornbread (from above or store-bought)
  • 2 cups herb-seasoned stuffing mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup unsalted butter, melted
  • 1 cup chicken broth (plus more if needed)
  • 1 small onion, finely diced
  • 2 celery stalks, finely diced
  • 1 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 2 large eggs, beaten

👨‍🍳Directions

  1. 1 Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. 2 Prepare the cornbread according to the box instructions. Let it cool, then crumble into a large mixing bowl.
  3. 3 In a skillet over medium heat, sauté the diced onion and celery in 2 tablespoons of melted butter until softened (about 5 minutes). Add to the cornbread crumbles.
  4. 4 Add the stuffing mix, cream of chicken soup, melted butter, chicken broth, poultry seasoning, salt, and black pepper to the bowl. Mix well until combined.
  5. 5 Stir in the beaten eggs until fully incorporated. If the mixture seems dry, add a little more chicken broth.
  6. 6 Transfer the mixture to the prepared baking dish and spread evenly.
  7. 7 Bake for 30-40 minutes, or until the top is golden brown and the center is set. Let cool for 5 minutes before serving.

🔧Equipment

  • Mixing bowl
  • 9×13-inch baking dish
  • Skillet
  • Measuring cups and spoons
  • Whisk
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 8g

📝Notes

Tips: For extra flavor, add 1/2 cup chopped cooked bacon or 1/2 cup shredded cheddar cheese. To make ahead, prepare the dressing up to the baking step, cover, and refrigerate overnight. Bake as directed, adding 10-15 minutes to the cooking time if cold.

Watch Video Of How Creamy Cornbread Dressing with Chicken Soup Works

This cornbread dressing with cream of chicken soup is one of those recipes that just works every time. It’s simple enough for a weeknight but special enough for holidays, and the creamy, savory flavor always gets rave reviews from family. Whether it’s Thanksgiving, Sunday supper, or a potluck, this dish brings comfort and crowd-pleasing ease to the table without any fuss.

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❓ Frequently Asked Questions About Creamy Cornbread Dressing with Chicken Soup

1. Can I make cornbread dressing with cream of chicken soup ahead of time?

Yes! You can prepare the cornbread dressing with cream of chicken soup up to a day in advance. Assemble the dish as directed, cover it tightly with foil or plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking as usual. If it’s been refrigerated, you may need to add 10-15 extra minutes to the baking time.

2. Can I use store-bought cornbread instead of homemade?

Absolutely. Store-bought cornbread works well in this recipe. Just make sure it’s fully cooled and crumbled before mixing it with the other ingredients. If the cornbread is too moist, you can dry it out slightly by baking it at 300°F (150°C) for 10-15 minutes before crumbling.

3. What can I substitute for cream of chicken soup if I don’t have it?

If you don’t have cream of chicken soup, you can use a few alternatives: – Homemade cream of chicken soup: Mix 1 cup of chicken broth with ¼ cup of flour and ¼ cup of butter, then simmer until thickened. – Cream of mushroom or celery soup: These work well as substitutes. – Heavy cream or half-and-half: Mix with a little chicken broth and seasonings for a creamy texture.

4. How do I keep my cornbread dressing from drying out?

To prevent dry dressing, follow these tips: – Don’t overbake it—check for doneness at the minimum baking time. – Add a little extra chicken broth if the mixture seems dry before baking. – Cover the dish with foil for the first half of baking to retain moisture. – Let it rest for 10-15 minutes after baking before serving.

5. Can I freeze cornbread dressing with cream of chicken soup?

Yes, you can freeze it! For best results, freeze the dressing before baking. Assemble the dish, cover it tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking as directed. If you’ve already baked it, freeze leftovers in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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