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25 min.
32 min.
6 servings

Chicken and Dressing Skillet Bake


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 2 (6 oz.) packages Martha White® Cotton Country® Buttermilk Cornbread Mix
  • OR 2 (6 oz.) packages Martha White® Buttermilk Cornbread & Muffin Mix
  • 3 cups cubed cooked chicken, seasoned with salt and pepper
  • 1 cup frozen whole kernel corn
  • 1 1/2 teaspoons poultry seasoning
  • 1 3/4 cups milk
  • 2 large eggs, beaten

Preparation Directions

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

Nutritional Information Per Serving

Serving Size (1/6), Calories 510 (Calories from Fat 200), Total Fat 22g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 150mg, Sodium 900mg, Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 8g), Protein 27g; Percent Daily Value*: Vitamin A 4%, Vitamin C 6%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.