Step 1

Pre heat your oven to 325 degrees. Grease a 9x13 baking dish with nonstick cooking spray.

Step 2

Pre cook your chicken by boiling it in chicken broth or water. Season the water with some salt and pepper (about 1 tablespoon of each). Also make the cornbread ahead of time so that it can cool down completely.

Step 3

Dice up all of the vegetables, add the butter to a skillet over medium high heat, add the vegetables to the skillet and sauté them for about 7 minutes, until they begin to get tender. Turn off the heat and set them aside.

Step 4

Add the pre cooked and cooled cornbread to a large mixing bowl. Break it up with your hands into small pieces. Add the pre cooked and shredded chicken into the bowl with the cornbread.

Step 5

Add the sautéed vegetables into the bowl.

Step 6

In a separate bowl, combine the cream of chicken and the chicken broth that you boiled the chicken in, or store bought broth. Mix this up until it is smooth.

Step 7

Pour the chicken broth mixture over the cornbread, and sprinkle in all of the seasonings including the: poultry seasoning, sage, seasoned salt, and black pepper. Taste it at this point to adjust seasonings if needed.

Step 8

Add in the beaten egg. Use a large spoon to mix everything together until it is fully combined. The mixture should be super moist but not completely soupy (reference the photo in the above post to see the desired texture).

Step 9

Pour the cornbread dressing into the pre greased baking dish and place it in the pre heated oven.

Step 10

Bake it uncovered at 325° for 30 minutes, check it at this point to make sure the top is not burning. If it is getting too brown, cover with foil. If it is still a golden brown color, turn it around and bake for an additional 20 minutes.

Step 11

Remove the dressing from the oven and allow it to sit for at least 10 minutes before cutting into it.