Recipe Box, Cornbread and Wild Rice Chicken & Mushroom Stuffing

Start with some cooked chicken, grilled, roasted or rotisserie…


Cube cornbread


I used deli cornbread but you can make your own

cornbread and chicken

Saute onions and celery


Saute mushrooms


Make some wild rice, I used Mahatma Long Grain and Wild Rice mix


Add cooked vegetables and chicken to rice


Gently mix in cornbread and add eggs and chicken broth


Season with salt and pepper and a pinch of your favorite herbs

rice and cornbread chicken dressing

Bake until golden and set

cornbread wild rice stuffing

Cornbread & Wild Rice Stuffing with Chicken and Mushrooms

Prep Time 30 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 5


  • 2 cups cooked wild rice
  • 8 oz cornbread cubed {about 1/2 of a cornbread 8″ round}
  • 3-4 cups chopped cooked chicken or turkey*
  • 1 cup chicken broth
  • 2 eggs
  • 8 oz sliced mushrooms
  • 1 cup chopped celery
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 T butter
  • olive oil
  • salt and pepper


  • Spray an 8″ square or 2 quart casserole dish with cooking oil spray and add rice
  • Saute onion in butter and a drizzle of olive oil until very soft and starting to brown, 15-20 minutes. Add celery and cook until softened. Add garlic and cook 2 more minutes. Add to rice in dish.
  • Saute mushrooms on medium high heat, in the skillet you sauteed the onion and celery, adding more olive oil as needed, until mushrooms are golden. Add to rice.
  • Gently toss rice to distribute vegetables. Add chicken and cornbread. Season with salt and pepper and carefully fold chicken and cornbread into rice and vegetables.
  • Beat eggs and stir into chicken broth. Pour over ingredients. Cover and refrigerate up to 24 hours. Bake uncovered at 350 for 45-60 minutes


*you could also substitute ham, bacon or sausage, or omit meat altogether
add rosemary, parsley or your favorite fresh herb
add nuts for additional flavor and texture
Keyword Chicken and wild rice casserole, cornbread and wild rice stuffing with chicken and mushrooms, stuffing casserole

You can make this up to 24 hours ahead and bake when ready

cornbread stuffing

Endless possibilities here, make it meatless or change the chicken to leftover turkey or ham, or try sausage or bacon

chicken and mushroom stuffing

The combination of sweet cornbread and savory wild rice makes a heavenly concoction to blend with anything for a delicious and unique stuffing main dish or side dish

Keep this in mind for upcoming holiday menus and leftovers   🍗   🎄



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8 Responses to “Recipe Box, Cornbread and Wild Rice Chicken & Mushroom Stuffing”
  1. Mary says:

    This is a recipe for comfort food for me Jenna and ideal for our cooler weather this weekend! I happen to have a Jiffy box of cornbread in the pantry that’s perfect for this too. 🙂

  2. Lynn says:

    This really sounds good Jenna, I like the addition of seasoned rice. Toss in some broccoli and it’s a one dish meal:@)

  3. Delicious recipe! I would add chopped pecans (as you suggest, you can add nuts). I like a little crunch in my cornbread dressings. I’ve never added the rice, so that’s a nice twist and makes a very hearty dressing.

  4. Linda says:

    This looks so good! Love the additions! Comfort food at it’s best!

  5. This is fabulous. I hope you bring it over to Food on Friday. Cheers from Carole’s Chatter

  6. Miz Helen says:

    Hi Jenna,
    I can’t wait to try this dish, I am so ready for some good chicken and dressing! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

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