Hamdi Saidani Pioneer Woman Chicken Stuffing Casserole is made with salted butter, chopped onion, chopped carrot, chopped celery, all-purpose flour, low-sodium chicken broth, shredded cooked chicken, frozen peas, heavy cream, chopped fresh thyme, salt, pepper, ground turmeric, nonstick cooking spray, savory herb-flavored stuffing mix, and chopped fresh parsley.
This easy Chicken Stuffing Casserole recipe creates a tasty dinner that takes about an hour to prepare and can serve up to 8 people.
Pioneer Woman Chicken Stuffing Casserole Ingredients
- 1 cup (225g) salted butter, divided
- 1 cup (150g) chopped onion
- 1 cup (130g) chopped carrot
- 1 cup (100g) chopped celery
- 1/2 cup (60g) all-purpose flour
- 6 cups (1.4L) low-sodium chicken broth, divided
- 4 1/2 cups (675g) shredded cooked chicken
- 1 cup (150g) frozen peas
- 1/2 cup (120ml) heavy cream
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon ground turmeric
- Nonstick cooking spray
- Two 6-ounce (170g each) packages of savory herb-flavored stuffing mix
- 1/4 cup (15g) chopped fresh parsley, plus more for garnish
How To Make Pioneer Woman Chicken Stuffing Casserole
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Cook Vegetables: In a Dutch oven, melt 1/2 cup (112g) of the butter over medium-high heat. Add the onion, carrot, and celery. Cook until the vegetables begin to soften, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring frequently, for 1 minute.
- Make the Sauce: Gradually stir in 4 cups (950ml) of the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring often, until the sauce begins to thicken, about 5 minutes. Add the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for another 3 minutes.
- Prepare the Stuffing: Spray a 13-by-9-inch (33-by-23-cm) baking dish with nonstick spray and pour in the chicken mixture. In a large microwave-safe bowl, place the remaining 1/2 cup (112g) of butter. Cover and microwave on high for 1 minute to melt. Stir in the stuffing mix and the remaining 2 cups (475ml) of chicken broth, along with the parsley. Allow to stand for 2 minutes or until the stuffing mix has absorbed the broth.
- Bake: Evenly top the chicken mixture with the stuffing mixture. Bake until the top is golden brown and the edges are bubbly 30 to 35 minutes. Let the casserole stand for 15 minutes before serving. Garnish with additional chopped parsley.
Recipe Tips
- Use Cooked Chicken: The best option is to use already cooked chicken, such as rotisserie chicken. If you use raw chicken, you will need to cook the casserole longer.
- Prepare the Stuffing: Before you put the stuffing on top of the chicken in the casserole, mix it with some chicken broth. This makes the stuffing moist and tasty, and it will turn golden and crispy when baked.
- Try Using Turkey: You can use turkey instead of chicken if you like. This is a good way to use leftover turkey from holidays.
- Understanding Stuffing and Dressing: Stuffing is usually cooked inside a turkey, while dressing is cooked in a separate dish. The name can vary depending on where you are from or what your family prefers.
- Keep the Stuffing Moist: To make sure the stuffing is not too dry or too soggy, let the bread in the stuffing soak up the liquid for a few minutes before baking. This step helps get the right amount of moisture.
What To Serve With Chicken Stuffing Casserole
This Chicken Stuffing Casserole goes great with steamed green beans, corn with butter, cranberry sauce, and a fresh salad. You can also have it with mashed potatoes, carrots with a sweet glaze, spinach cooked with a little oil, and rolls.
How To Store Chicken Stuffing Casserole
- Refrigerate: Cool the Chicken Stuffing Casserole completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3-4 days.
- Freeze: For extended storage, freeze the casserole. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The casserole can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Chicken Stuffing Casserole
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the casserole to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Chicken Stuffing Casserole Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 684
- Total Fat: 41 g
- Saturated Fat: 20 g
- Trans Fat: 1 g
- Cholesterol: 137 mg
- Sodium: 991 mg
- Carbohydrates: 45 g
- Dietary Fiber: 4 g
- Sugar: 7 g
- Protein: 31 g
FAQs
Can I Make This Casserole Ahead Of Time?
Yes, you can put the casserole together the day before. Just don’t bake it yet. Keep it in the fridge covered. When it’s time to eat, bake it as the recipe says, but you might need to cook it a little longer because it starts cold.
What Can I Use If I Don’t Have Heavy Cream?
You can use whole milk or a mix of milk and a little butter instead of heavy cream. This will make the dish a bit lighter but still tasty.
What’s The Easiest Way To Shred Chicken?
The best way to shred chicken is by using two forks to pull it apart after it’s cooked and cooled a bit. You can also use a mixer with a paddle attachment on low speed to do it faster.
How Do I Know When The Casserole Is Fully Baked?
The casserole is done when the stuffing on top is golden brown and crispy, and the edges are bubbling. Ensure the center is hot by checking with a thermometer that it has reached 165°F (74°C).
Try More Pioneer Woman Recipes:
- Pioneer Woman Broccoli Chicken Rice Casserole
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Chicken Rice Casserole
- Pioneer Woman Chicken Enchilada Casserole
- Pioneer Woman King Ranch Chicken Casserole
Pioneer Woman Chicken Stuffing Casserole
Description
Pioneer Woman Chicken Stuffing Casserole is made with salted butter, chopped onion, chopped carrot, chopped celery, all-purpose flour, low-sodium chicken broth, shredded cooked chicken, frozen peas, heavy cream, chopped fresh thyme, salt, pepper, ground turmeric, nonstick cooking spray, savory herb-flavored stuffing mix, and chopped fresh parsley.
This easy Chicken Stuffing Casserole recipe creates a tasty dinner that takes about an hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Cook Vegetables: In a Dutch oven, melt 1/2 cup (112g) of the butter over medium-high heat. Add the onion, carrot, and celery. Cook until the vegetables begin to soften, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring frequently, for 1 minute.
- Make the Sauce: Gradually stir in 4 cups (950ml) of the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring often, until the sauce begins to thicken, about 5 minutes. Add the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for another 3 minutes.
- Prepare the Stuffing: Spray a 13-by-9-inch (33-by-23-cm) baking dish with nonstick spray and pour in the chicken mixture. In a large microwave-safe bowl, place the remaining 1/2 cup (112g) of butter. Cover and microwave on high for 1 minute to melt. Stir in the stuffing mix and the remaining 2 cups (475ml) of chicken broth, along with the parsley. Allow to stand for 2 minutes or until the stuffing mix has absorbed the broth.
- Bake: Evenly top the chicken mixture with the stuffing mixture. Bake until the top is golden brown and the edges are bubbly 30 to 35 minutes. Let the casserole stand for 15 minutes before serving. Garnish with additional chopped parsley.
Notes
- Use Cooked Chicken: The best option is to use already cooked chicken, such as rotisserie chicken. If you use raw chicken, you will need to cook the casserole longer.
- Prepare the Stuffing: Before you put the stuffing on top of the chicken in the casserole, mix it with some chicken broth. This makes the stuffing moist and tasty, and it will turn golden and crispy when baked.
- Try Using Turkey: You can use turkey instead of chicken if you like. This is a good way to use leftover turkey from holidays.
- Understanding Stuffing and Dressing: Stuffing is usually cooked inside a turkey, while dressing is cooked in a separate dish. The name can vary depending on where you are from or what your family prefers.
- Keep the Stuffing Moist: To make sure the stuffing is not too dry or too soggy, let the bread in the stuffing soak up the liquid for a few minutes before baking. This step helps get the right amount of moisture.
