Cook a cast iron skillet of southern style cornbread. This means not a super sweet recipe and one that has crispy edges. Let cool and set aside. I like to do this the night before.
Boil chicken in stock pot with seasonings. Remove, let rest and shred/chop small. Reserve broth. (Sometimes I will cook it in a pan in the oven and then just use chicken stock to speed up the process, but you need a pot of chick broth/stock for the next step.)
Add veggies to the broth except for green onions and parsley. Cook until tender but not mushy. Scoop out the veggies and set aside. Reserve the broth.
Crumble the cornbread into a 13x9 dish. Add the deboned chicken, veggies, green onions and parsley to the cornbread pan. Toss together just until incorporated.
Pour broth mix over the cornbread dressing (about 2 cups) just until moistened. You want it moist but not soupy. Add more seasonings to taste, if needed.
Bake in the oven at 350* for 20 min. Take out and lightly stir. (If dry, add a little bit more broth but just a little at a time.) Then place back in over for another 20 min or until golden brown on the top.
