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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oven to 375°F. Butter or spray a 9x13-inch baking dish.
Melt butter in a skillet over medium heat. Add onion and celery and cook for 5 to 6 minutes, until softened. Add garlic, poultry seasoning, sage, thyme, and black pepper and cook another 30 seconds.
In a large bowl, combine the crumbled cornbread, rotisserie chicken, cooked vegetables, and parsley.
Whisk together the cream of chicken soup, 2 cups chicken broth, beaten eggs, and bouillon paste.
Pour the mixture over the cornbread mixture and gently fold everything together until very moist but not soupy. Add another 1/4 to 1/2 cup broth if needed.
Transfer to the baking dish without packing it down too firmly. Leave some rough peaks and craggy pieces on top.
Bake uncovered for 35 to 45 minutes, until the center is set and the top is golden brown.
Let it rest for about 10 minutes before serving.
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For a gluten-free version, ensure all ingredients, including the broth and bouillon, are gluten-free.
If you prefer a spicier dish, add a pinch of cayenne pepper to the seasoning mix.
Can I use homemade cornbread instead of a mix?
Yes, you can use homemade cornbread. Just ensure it's crumbled into large pieces before mixing.
What can I substitute for cream of chicken soup?
You can use cream of mushroom or cream of celery soup as a substitute.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step and refrigerate it. Bake it just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze it after baking. Allow it to cool completely, then wrap tightly and freeze for up to 2 months.
