Jim Bathie Photo by: Jim Bathie

Grandma Dean's Chicken and Dressing

Plan a home-style dinner like grandma used to make with only 30 minutes of prep work for this chicken and dressing recipe. You'll come home to a house with smells reminiscent of Sunday suppers with the family.

Oxmoor House FEBRUARY 2006

  • Yield: Makes 8 to 10 servings
  • Cook time: 4 Hours
  • Prep time: 29 Minutes


  • 1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
  • 6 cups coarsely crumbled cornbread
  • 8 (1-ounce) firm white bread slices, torn into pieces
  • 2 (14-ounce) cans chicken broth
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 4 large eggs, lightly beaten
  • 2 teaspoons ground sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened


Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.


Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.


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Grandma Dean's Chicken and Dressing Recipe