Pioneer Woman Chicken and Stuffing Casserole

Pioneer Woman chicken and stuffing casserole is an easy comfort food dinner made with shredded chicken, creamy vegetables and herb stuffing, ready in 1 hour 10 minutes. Save this easy weeknight chicken dinner for Sunday lunch, Thanksgiving leftovers or feeding a crowd, because it's a one-dish bake.

Let the herb stuffing sit for 2 minutes after you stir it with the melted butter and broth, so it softens evenly. Skip that wait and the topping bakes up dry in some spots and soggy in others.

Turmeric goes into the creamy filling, which gives it a golden color that looks like it simmered for hours. Instead of a canned soup base, the sauce starts with a flour and butter roux and chicken broth, so it tastes homemade.

Pioneer Woman Chicken and Stuffing Casserole

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

912

kcal

A creamy chicken and vegetable filling sits under a thick blanket of herb stuffing. Once baked, the top turns golden and crunchy while the sauce bubbles up around the edges.

Ingredients

• 1 c. salted butter, divided
  

• 1 c. chopped onion
  

• 1 c. chopped carrot
  

• 1 c. chopped celery
  

• 1/2 c. all-purpose flour
  

• 6 c. low-sodium chicken broth, divided
  

• 4 1/2 c. shredded cooked chicken
  

• 1 c. frozen peas
  

• 1/2 c. heavy cream
  

• 1 tbsp. chopped fresh thyme
  

• 3/4 tsp. salt
  

• 1 tsp. black pepper
  

• 1/4 tsp. ground turmeric
  

• Nonstick cooking spray
  

• 2 (6-oz.) packages Savory Herb flavored stuffing mix
  

• 1/4 c. chopped fresh parsley, plus more for garnish
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it's hot by the time the filling is ready.
• Cook the vegetables: Melt 1/2 cup of the butter in a Dutch oven over medium-high heat, then add 1 cup chopped onion, 1 cup chopped carrot and 1 cup chopped celery. Cook for about 3 minutes until they begin to soften, then sprinkle 1/2 cup flour over them and stir for 1 minute.
• Build the sauce: Gradually stir in 4 cups of the chicken broth, then bring it to a boil and reduce the heat to medium-low. Simmer for about 5 minutes, stirring often, until the sauce begins to thicken.
• Add the chicken: Stir in 4 1/2 cups shredded chicken, 1 cup frozen peas, 1/2 cup heavy cream and 1 tablespoon thyme. Add 3/4 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon turmeric, then return it to a simmer and cook for 3 minutes more.
• Prep the baking dish: Spray a 13-by-9-inch baking dish with nonstick spray, then pour in the chicken mixture. Spread it out evenly so the topping sits level.
• Make the stuffing topping: Cover the remaining 1/2 cup butter in a large microwave-safe bowl and microwave on high for 1 minute to melt it. Stir in 2 packages stuffing mix, the remaining 2 cups chicken broth and 1/4 cup parsley, then let it stand 2 minutes until the stuffing absorbs the broth.
• Bake the casserole: Spoon the stuffing mixture evenly over the chicken mixture. Bake for 30 to 35 minutes, until the top is golden brown and the edges are bubbly.
• Rest and garnish: Let the casserole stand for 15 minutes so the sauce can set. Then sprinkle with a little more chopped parsley before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use turkey instead of chicken?

Yes, shredded cooked turkey swaps in one to one, so it's great for using up holiday leftovers. Keep the amount at 4 1/2 cups so the sauce stays creamy and not dry.

Can I make this casserole ahead of time?

You can make the chicken filling a day ahead and keep it covered in the fridge. Mix the stuffing topping right before baking, because the bread keeps absorbing broth and turns mushy if it sits too long.

What can I use instead of heavy cream?

Half-and-half works if you want it a little lighter, though the sauce will be slightly thinner. Whole milk also works in a pinch, so simmer the sauce an extra minute or two to thicken it.

Can I use a different baking dish?

Any 3-quart baking dish works, such as a ceramic or glass one close to the 13-by-9-inch size. A smaller, deeper dish needs a few extra minutes in the oven, so check that the center is bubbling.

How do I keep the stuffing topping from getting too dry?

Let the stuffing sit the full 2 minutes in the butter and broth before you spread it on top. Then bake it uncovered only until golden, because extra time in the oven dries the crumbs out.