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Chicken and Dressing Skillet Bake

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“Recipe is from Crisco.”

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 tablespoon vegetable oil, Crisco
  • 2 (6 ounce) packagesmartha white cotton country cornbread mix or 2 (6 ounce) packagesmartha white buttermilk cornbread mix
  • 3 cups cooked chicken, seasoned with salt and pepper, cubed
  • 1 cup frozen whole kernel corn
  • 1 12 teaspoons poultry seasoning
  • 1 34 cups milk
  • 2 large eggs, beaten


  1. Heat oven to 400 degrees Fahrenheit.
  2. Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes.
  3. Remove vegetables from skillet; place in a large bowl.
  4. Pour oil in same cast iron skillet; place in oven to heat for about 5 minutes.
  5. Add cornbread mix, cooked chicken, corn, poultry seasoning, milk and beaten eggs to the cooked vegetables in the large bowl; blend well.
  6. Pour cornbread batter into the hot cast iron skillet.
  7. Bake 29 to 35 minutes or until golden brown.
  8. Cut into wedges.

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