Rotisserie Chicken Cornbread Dressing with Cream of Chicken soup recipe

My recipe for rotisserie chicken cornbread dressing is sure to be one of your new holiday favorites ! This is a quicker way to make a great chicken cornbread dressing – without having to make your own broth or chicken.

This recipe uses a store bought rotisserie chicken, which helps you save time. If you prefer to make your own chicken to shred , feel free!

Ingredients needed

• 3-4 cups of rotisserie chicken , shredded and skin removed 
• 2 boxes of cornbread mix (I used Jiffy, feel free to use your fave brand or make it homemade)
• 5 eggs
• 1 cup buttermilk
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic paste 
• 2 cups celery, diced
• 1/2 medium sweet onion, diced 
• 1 medium red bell pepper, finely 
• 1 medium orange bell pepper, finely chopped 
• 2 cups unsalted chicken broth
• (1) 10.5 ounce can Cream of chicken with herbs soup
• (1) 10.5 ounce can cream of celery soup 
• 1 stick unsalted butter, melted
• 1 + 1/4 teaspoon Glam Kitchen All purpose seasoning 
• 3 teaspoon McCormick rotisserie chicken seasoning 
• 1/8 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoon thyme
• 2 teaspoon sage

Ingredients

• 3-4 cups of rotisserie chicken , shredded and skin removed 
• 2 boxes of cornbread mix (Use your favorite cornbread or you can also make it homemade if you prefer)
• 5 eggs
• 1 cup buttermilk
• 1 teaspoon white sugar (optional)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic paste 
• 2 cups celery, diced
• 1/2 medium sweet onion, diced 
• 1 medium red bell pepper, finely diced
• 1 medium orange bell pepper, finely diced
• 2 cups unsalted chicken broth
• (1) 10.5 ounce can Cream of chicken with herbs soup
• (1) 10.5 ounce can cream of celery soup 
• 1 stick unsalted butter, melted
• 1 + 1/4 teaspoon Glam Kitchen All purpose seasoning (http://www.shoptheglamkitchen.com )
• 3 teaspoon McCormick rotisserie chicken seasoning 
• 1/8 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoon thyme
• 2 teaspoon sage

Instructions 

1. Preheat oven to 375 degrees
2. In a large bowl, combine 2 boxes of jiffy, 2 eggs, 1 cup buttermilk, and 1 teaspoon sugar (optional) -mix well
3. Bake for 25-35minutes or until fully cooked ( test with a toothpick if needed)
4. Remove from oven, set aside
5. In a large skillet heat olive oil and sauté garlic paste, celery, onion, red bell pepper, and orange bell pepper for 5-7 minutes or until tender and remove from heat
6. Crumble up the cornbread
7. In a large bowl add crumbled cornbread, veggie mixture, shredded chicken, 3 eggs, melted butter, cream of chicken soup, cream of celery soup ,chicken broth, All purpose seasoning, rotisserie chicken seasoning, black pepper, garlic powder, thyme, and sage -mix well
8. Spray 2 deep baking dishes with non-stick spray and pour the dressing into both pans
9. Bake for an 45-50 minutes or or until fully cooked (test the center with a toothpick to make sure it’s done )
10. Remove from the oven, serve, and enjoy!