Hamdi Saidani Pioneer Woman Chicken Stuffing Casserole layers tender shredded chicken in a creamy vegetable sauce under a golden, herb-seasoned stuffing topping. Made with rotisserie chicken, boxed stuffing mix, and frozen peas, this comfort classic comes together in about 1 hour and 20 minutes.
This recipe comes directly from Ree Drummond on thepioneerwoman.com, where she calls it a marriage between classic holiday dressing and creamy chicken pot pie. A store-bought stuffing mix and rotisserie chicken keep the prep short, so the oven does most of the work.
The stuffing mix needs two full minutes to absorb the broth before you spread it on the casserole. Skip that rest and the topping bakes up dry and crumbly instead of golden and crunchy. The bread cubes need that soak to hold together in the oven.
Pioneer Woman Chicken Stuffing Casserole
Description
A rich chicken filling loaded with carrots, celery, peas, and fresh thyme in a velvety roux-based sauce, topped with buttery herb-seasoned stuffing and baked until bubbly and golden brown. Grab a rotisserie chicken to keep prep under 20 minutes.
Ingredients
Instructions
- Preheat the oven to 375F (190C).
- Melt half the butter. Place 1/2 cup (115g) butter in a Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook until the vegetables begin to soften, about 3 minutes.
- Build the roux. Sprinkle the flour over the vegetables and stir constantly for 1 minute until the flour is fully coated into the butter.
- Make the sauce. Gradually stir in 4 cups (960ml) of the chicken broth. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring often, for about 5 minutes until the sauce begins to thicken.
- Add the filling. Stir in the shredded chicken, frozen peas, heavy cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 more minutes.
- Transfer to the baking dish. Spray a 13×9 inch baking dish with nonstick spray and pour in the chicken mixture.
- Prepare the stuffing topping. Place the remaining 1/2 cup (115g) butter in a large microwave-safe bowl. Cover and microwave on high for 1 minute to melt. Stir in both packages of stuffing mix, the remaining 2 cups (480ml) broth, and the parsley. Let stand 2 minutes until the broth is absorbed.
- Assemble and bake. Spread the stuffing evenly over the chicken mixture. Bake until golden brown on top and bubbly around the edges, 30 to 35 minutes.
- Rest and serve. Let stand 15 minutes before serving. Sprinkle with additional chopped parsley.
Notes
- Note: This casserole also works with turkey. Swap shredded cooked turkey for the chicken and top with two quarts of prepared or leftover stuffing for a great post-Thanksgiving meal.
FAQs
Why does Ree add turmeric to the chicken filling?
Just a quarter teaspoon gives the sauce a warm golden color without adding any strong flavor. It makes the filling look richer and more appealing under the stuffing topping, so when you scoop through both layers the color contrast really stands out on the plate.
You can leave it out if you don’t have any on hand, and the taste won’t change. The filling just turns more pale without it, which makes the dish look less inviting when you bring it to the table.
Can you use leftover stuffing instead of boxed mix?
Ree suggests this as a great way to use up Thanksgiving leftovers. Spread about two quarts of leftover stuffing over the chicken filling. Skip the half cup of butter, two cups of broth, and parsley that go into the boxed version.
The leftover stuffing already has seasoning and moisture baked in, so it just needs time in the oven to warm through and crisp on top. Bake as directed at 375F (190C) until bubbly.
Why make a roux with the vegetables before adding broth?
Cooking the flour into the butter and vegetables for one minute before adding broth creates a roux that thickens the sauce evenly as it simmers. Without this step, you end up with a thin, watery filling that soaks into the stuffing topping and makes it soggy from underneath.
The roux also needs the broth added gradually while stirring so no lumps form. Five minutes of simmering after that gives you a thick, creamy base that holds together cleanly when you scoop a portion out of the dish.
Can you assemble this casserole ahead of time?
You can make the chicken filling up to a day ahead and refrigerate it in the baking dish. Hold off on the stuffing topping until you’re ready to bake, because it gets soggy if it sits on the filling too long.
When ready to bake, prepare the stuffing mix fresh, spread it over the cold filling, and add 5 to 10 extra minutes of bake time. The casserole is done when the center is bubbly and the top is golden brown.
How long does chicken stuffing casserole last in the fridge?
Covered tightly or stored in an airtight container, the baked casserole keeps for up to three days. Reheat larger portions in a 350F (180C) oven for 10 to 15 minutes until warmed through. Single servings take about 30 seconds in the microwave.
The stuffing topping loses its crunch after a night in the fridge, so the oven works better than the microwave for reheating. A minute or two under the broiler at the end brings back some of that crispy top.
