This Cracker Barrel Chicken And Dressing Recipe is a savory, herb-filled journey back to grandma’s kitchen—the exact meal I crave when I want the cozy feeling of a holiday feast on a regular weekday. A perfect combo of crumbly cornbread, tender shredded chicken, and a rich, sage-infused broth that binds it all into a moist, custardy casserole, it is a Southern masterpiece of texture and flavor. Ideally the cornbread should be baked a day in advance and left to stale slightly to ensure it absorbs the rich broth without turning into mush.
Jump to RecipeCracker Barrel Chicken And Dressing Recipe Ingredients
The Chicken and Broth
- 2 lbs (900g) chicken breasts or a whole chicken
- 4 cups (1L) chicken broth (plus extra for gravy)
- 1 tsp salt
- 1/2 tsp black pepper
The Cornbread Dressing
- 1 pan prepared cornbread, crumbled (about 6 to 8 cups)
- 2 cups dried white bread or biscuits, cubed
- 1/2 cup unsalted butter, melted
- 1 large yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 1 can (10.5 oz) cream of chicken soup
- 2 cups reserved chicken broth (from cooking the chicken)
- 1 tbsp dried sage (or poultry seasoning)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 large eggs, beaten
How To Make Cracker Barrel Chicken And Dressing Recipe
- Cook the Chicken: Place the chicken in a large pot and cover with the chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes until the chicken is fully cooked. Remove the chicken to cool and shred it. Reserve the broth.
- Prepare the Crumbs: In a massive mixing bowl, crumble the prepared cornbread into coarse chunks. Add the cubed white bread or biscuits. The mix of textures is essential for the structure of the dressing.
- Sauté the Aromatics: In a skillet, sauté the chopped onion and celery in a tablespoon of butter until they are soft and translucent (about 5 to 7 minutes). Do not brown them; you just want them tender.
- Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, cream of chicken soup, 2 cups of the reserved warm chicken broth, beaten eggs, sage, salt, and pepper.
- Combine: Pour the wet mixture and the sautéed vegetables over the cornbread crumbs. Stir gently until everything is evenly moistened. It should look very wet, almost like a thick batter.
- Bake: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Pour the dressing mixture into the dish and spread it evenly. Bake for 35 to 45 minutes until the top is golden brown and the center is set (not jiggly).
- Serve: Serve a square of the dressing topped with a generous portion of the shredded chicken and a ladle of chicken gravy.
Recipe Tips
- Stale is Better: Fresh, hot cornbread will disintegrate into a paste when mixed with the broth. Baking the cornbread the day before and letting it sit out on the counter gives the best “crumb” texture.
- The Soup Secret: While traditionalists might skip it, Cracker Barrel uses condensed cream of chicken soup in their dressing. It provides a creamy, binder quality that keeps the dressing moist rather than dry and crumbly.
- Taste the Sage: Sage is the dominant flavor profile here. Rub the dried sage between your palms before adding it to the liquid to release the oils and wake up the flavor.
- Texture Check: Before baking, the mixture should be “sloppy.” If it looks dry, add more broth. The cornmeal soaks up a massive amount of liquid during the bake.
What To Serve With Cracker Barrel Chicken And Dressing
Dressing accompaniments are traditional holiday-style sides that make this dish feel like a celebration meal any day of the week. Ideally the cranberry sauce should be chilled and tart to cut through the heavy, savory richness of the cornbread and gravy.
- Sweet potato casserole with pecans
- Tangy cranberry relish or sauce
- Country-style green beans
- A warm buttermilk biscuit
How To Store Cracker Barrel Chicken And Dressing
- Refrigerate: Store the dressing and chicken separately if possible, or together in an airtight container for up to 3 to 4 days.
- Reheat: Reheat in the oven covered with foil at 350 degrees F to keep it moist. If reheating in the microwave, sprinkle a little water or broth over it first.
- Freeze: The baked dressing freezes very well for up to 2 months. Thaw in the refrigerator overnight before reheating.
Cracker Barrel Chicken And Dressing Nutrition Facts
- Calories: 520 kcal (per serving with chicken)
- Carbohydrates: 48g
- Protein: 32g
- Fat: 22g
- Fiber: 4g
- Sugar: 6g
Nutrition information is estimated per serving based on 8 servings.
FAQs
Yes, Jiffy or any standard yellow cornbread mix works perfectly. You will need about two boxes baked according to the package instructions to get the required amount of crumbs.
Use the remaining reserved chicken broth. Bring 2 cups of broth to a boil. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir into the broth, and simmer until thickened. Season with plenty of black pepper.
In the South (and at Cracker Barrel), it is called “dressing” because it is baked in a pan, not stuffed inside a bird. The texture is also generally moister and denser than a traditional bread stuffing.
Cracker Barrel Chicken And Dressing Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings30
minutes45
minutes520
kcalA savory, Southern-style cornbread dressing served with tender shredded chicken and rich gravy, just like the Thursday special.
Ingredients
2 lbs cooked shredded chicken
1 pan prepared cornbread (crumbled)
2 cups white bread cubes
1 onion & 3 celery stalks
1 can cream of chicken soup
1/2 cup melted butter
3 eggs
Sage, broth, salt, pepper
Directions
- Crumble cornbread and white bread into a large bowl.
- Sauté onion and celery in butter until soft.
- Whisk soup, broth, eggs, and spices together.
- Combine all ingredients with the bread crumbs (should be wet).
- Spread in a greased 9×13 dish.
- Bake at 350 degrees F for 35–45 minutes until set.
- Serve topped with hot chicken and gravy.
Notes
- For a richer dressing, substitute half the broth with buttermilk.
- Ensure you don’t over-salt; the soup and broth often contain sodium.
- This dish pairs perfectly with sweet iced tea.
