Ingredients
¼ cup butter
½ cup chopped onions
½ cup chopped celery
1 (1 pound) loaf cornbread, crumbled
1 (1 pound) loaf day-old white bread, torn into small pieces
1 pound shredded, cooked chicken breast meat
4 cups chicken broth, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
6 large eggs
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
â…› teaspoon garlic powder
Preparation
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
Step 3
Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
Step 4
Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.
Step 5
Bake in the preheated oven until dressing is golden brown, about 30 minutes.
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