Chicken and Stuffing Casserole Recipe

Chicken and Stuffing Casserole Recipe
the pioneer woman's chicken and stuffing casserole recipe

Caitlin Bensel

Think of this chicken and stuffing casserole as a marriage between classic holiday dressing and creamy chicken pot pie. Now that’s a dream pair! Store-bought stuffing mix gets beautifully golden and crunchy on top while the casserole bakes in the oven (and is a big time saver). Already cooked and shredded chicken also saves lots of prep time here. You could also use leftover Thanksgiving turkeyโ€”a great back-pocket meal for when everyone’s decided they’re tired of turkey sandwiches!

What’s the difference between stuffing and dressing?

The stuffing versus dressing question is a yearly hot topic at many Thanksgiving tables. Originally, the only difference between the two was that stuffing was stuffed inside the turkey, while dressing was cooked separately. Now, most recipes skip stuffing the bird. Whether you call it stuffing or dressing often just depends on where you grew up and what your family called it. At least everyone can agree that it’s delicious!

How do you make stuffing more moist?

The key to a moist, tender stuffing is to give the bread cubes a couple of minutes to absorb the liquid before baking. A short soak is just long enough to soften the bread without making it too wet, so the stuffing won’t be too dry or too soggy. This goes for a stand-alone side dish and the topper in this casserole.

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6 – 8


Prep Time:





Total Time:





1 C.

salted butter, divided

6 tbsp.

low-sodium chicken broth, divided

4 1/2 tsp.

shredded cooked chicken

1 tbsp.

chopped fresh thyme


6-oz. Savory Herb flavored stuffing mix

1/4 tsp.

chopped fresh parsley, plus more for garnish

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  1. Preheat the oven to 375ยฐ.
  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 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 quarters of prepared or leftover stuffing (or dressing).

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