Simple Baked Chicken and Dressing
Around 15 years ago, three friends and I tried Once-A-Month Cooking together. The idea was for each person to make 3 meals in large quantities, leaving everyone with 12 different meals to pull from the freezer during each month. Having an all day cook-a-thon and eating meals that tasted like the freezer didn’t last very long, but I came away with a few great recipes that I still make every month. One of my favorites is Baked Chicken and Dressing.
- 9 x 13 baking dish
- 2 boxes of cornbread dressing
- stick of butter
- 4 cooked chicken breasts (I also have instructions for 4 uncooked bone-in chicken breasts)
If you’re using chicken breasts without the bone, cook them in the crockpot on high for four hours. Do not add anything to the chicken breasts-they will make their own juice. I always use a crock pot liner to make clean-up a breeze. If you’re using uncooked bone-in chicken breasts, leave the skin on and set them aside for now. Heat the oven to 350 degrees before you begin the next step.
Follow the instrictions on the cornbread dressing box. You will need two boxes, water, and a stick of butter. The cornbread dressing is the key to the tastiness of Baked Chicken and Dressing. if you use one of the other flavors, you won’t get the same result.
Cut the cooked chicken breasts in half, and distribute them evenly around the baking dish, with the juice from the crock pot. You do not want your dish to be dry. Add the cornbread dressing in heaping scoops, in between the cooked chicken breasts. If you’re using the uncooked, bone-in chicken breasts, stuff some of the cornbread chicken under the skin of each breast, then heap the extra dressing around them, filling your dish.
Whether I’m using the cooked chicken breasts or the uncooked bone-in breasts, I always cover the chicken and dressing with tin foil to bake.
- cooked chicken breast version- bake covered, at 350 degrees for 20-30 minutes, then remove foil and brown for about 5 minutes
- uncooked bone-in version- bake covered at 350 degrees for one hour, then remove foil and brown for 10 minutes. Cut into your biggest breast to make sure it is cooked all the way through.
The bone-in chicken breast version will be greasier than the boneless, skinless chicken version. However, the fat from the skin makes the dressing taste really good. I tend to use the chicken I have on hand, which usually depends on the weekly sales at the grocery stores.
Your Baked Chicken and Dressing is done! If you decide to make this dish, place a picture in the comments and I will add it to the post.
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