My Favorite Baked Chicken With Cornbread Dressing Recipes

CHICKEN CORNBREAD DRESSING

Steps:

• Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

CHICKEN & CORNBREAD DRESSING

Steps:

• 1. Cut chicken up in serving pieces, or have your butcher do this for you. Boil chicken in 2 quarts of water.. Save broth, set aside chicken. OR Boil saved (frozen) chicken backs or pieces, and debone.
• 2. In a VERY large mixing bowl crumble two large skillets of cornbread. Start adding the other ingredients to the CRUMBLED cornbread. You can use a potato masher to help crumble it more easily.
• 3. Use enough broth to get the mixture really moist, as it will dry out a bit during baking.
• 4. After adding all ingredients, stir well, pour into a greased or buttered large (11×15) or a big oblong baking dish or if you prefer as I do, divide between 2 big cast iron skillets.
• 5. Place the chicken pieces (bone in) on top of dressing (take fat off) PRESS into the dressing OR use deboned chicken. You can also debone the chicken and mix in with the other ingredients. I prefer the golden brown chicken on top of the dressing.
• 6. Sprinkle lightly with suggested seasonings such as paprika, curry, black pepper. (opt)
• 7. Bake at 450° for approx. 30-45 minutes, or until golden brown around edges, and on top. Remember you have raw eggs in this mixture and you want them to be done.
• 8. Serve with cranberry sauce.
• 9. NOTE: This is a very forgiveable dish, if you should see that it is too dry while baking, you can put it back in the bowl and add more broth. If it is too moist, just simply bake longer. If you should run out of broth, add a chicken flavored boullion cube (or 2 if you prefer it richer) to every couple cups of hot water to make your own broth.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 375°.
• Spray a 9 x 13 baking dish with nonstick spray.
• Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
• In a large bowl, combine stuffing mix, corn, water and melted butter.
• Mix well and spoon over the chicken.
• Combine soup, milk and parsley and mix well.
• Pour over the stuffing, cover and bake for 35 minutes.
• Uncover and bake for 8 to 10 more minutes until stuffing is golden.

MY FAVORITE BAKED CHICKEN WITH CORNBREAD DRESSING

Steps:

• 1. FOR THE CHICKEN:
• 2. Combine the salt,pepper,sage, garlic powder, and thyme and rub the seasonings inside the chicken and on the skin. Put the chicken in a large, heavy pot. Add the bay leaves, celery and onions and enough water to cover. Bring the ingredients to a boil, then reduce the heat. , cover and simmer until the chicken is tender, about 1 hour.
• 3. Remove the chicken from the broth and set on a greased baking sheet. Strain the broth through a sieve, reserving 2 1/2 cups of the broth and separately reserving the veggies to use in the dressing. Discard the bay leaves.
• 4. Preheat oven to 400 degrees F and place the chicken in a shallow roasting pan.
• 5. FOR THE DRESSING:
• 6. To prepare the dressing, combine all the dressing ingredients, except the broth, in a baking pan. Add the celery and onions that were simmered with the chicken, then add the broth and mix until the dressing is moist but not soupy, with the consistency of mush.
• 7. Bake the chicken and the dressing, uncovered for 30 to 40 minutes or until the chicken is golden brown and the dressing is firm but still moist.
• 8. serve the chicken in the center of a platter, surrounded by dressing and garnished with Parsley

BAKED CREAMY CHICKEN AND CORNBREAD

Steps:

• Mix together soup and milk in a saucepan and add in the chicken and vegetables.
• Heat until bubbly.
• Turn into an 8x8" baking pan.
• Prepare cornbread by blending together corn muffin mix, egg and milk.
• Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
• Bake at 425° for about 20 minutes or until browned on top.