Chicken and Stuffing Casserole Recipe

the pioneer woman's chicken and stuffing casserole recipe

Caitlin Bensel

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6 – 8


Prep Time:





Total Time:





1 c.

salted butter, divided

6 c.

low-sodium chicken broth, divided

4 1/2 c.

shredded cooked chicken

1 tbsp.

chopped fresh thyme


6-oz. packages Savory Herb flavored stuffing mix

1/4 c.

chopped fresh parsley, plus more for garnish

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  1. Preheat the oven to 375°.
  2. Melt 1/2 cup of the butter in a Dutch oven over medium high heat. Add the onion, carrot, and celery, and cook until the vegetables are beginning to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
  3. Gradually stir in 4 cups of chicken broth. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring often, for about 5 minutes or until the sauce begins to thicken. Stir in the chicken, peas, heavy cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 more minutes.
  4. Spray a 13-by-9-inch baking dish with nonstick spray and pour in the filling. Place the remaining 1/2 cup of butter in a large, microwave safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and 1/4 cup parsley. Let stand 2 minutes or until stuffing mix has absorbed the broth.
  5. Top the chicken mixture evenly with the stuffing mixture. Bake for 30-35 minutes or until golden brown on top and bubbly around the edges. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.

This casserole can also be made with turkey and topped with two quarts of prepared or leftover stuffing (or dressing).

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