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Pioneer Woman Chicken and Dressing Casserole

Pioneer Woman Chicken and Dressing Casserole - recipe card
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A comforting Southern-style casserole featuring tender chicken, savory herb dressing, and a creamy, rich sauce, baked to golden perfection. This all-in-one dish delivers the nostalgic flavors of a holiday stuffing with the convenience of a weeknight meal.

Ingredients

Scale
  • 1 lb cooked chicken breast, cubed (about 2 cups)
  • 6 cups stale white bread cubes (1-inch), preferably from a day-old baguette or sandwich bread
  • 1/2 cup unsalted butter, melted
  • 1 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 2 garlic cloves, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This ensures the casserole releases easily and develops a nice golden crust on the bottom.
  2. Prepare the bread cubes: if using fresh bread, spread the cubes on a baking sheet and toast in the oven for 10 minutes, or leave them out overnight to dry. Drying the bread prevents a mushy texture, as it can absorb the liquid without breaking down.
  3. In a large mixing bowl, combine the bread cubes and melted butter. Toss thoroughly so every cube is coated; this enriches the dressing and helps it crisp up during baking.
  4. In a medium skillet over medium heat, melt 1 tablespoon of additional butter (or use a dab of the melted butter) and sauté the onion and celery for 5-6 minutes, until soft and translucent. Add the garlic and cook for 1 minute more, until fragrant. Remove from heat and let cool slightly.
  5. To the bread cubes, add the sautéed vegetables, chicken broth, milk, beaten eggs, sage, thyme, rosemary, salt, and pepper. Stir gently until the bread is well moistened and the mixture is uniform. The mixture will be quite wet; that’s correct.
  6. Fold in the cubed cooked chicken, ensuring it’s evenly distributed throughout the dressing. Taste the mixture and adjust seasoning with a pinch more salt or pepper if needed—remember the chicken is already cooked, so don’t overcook it later.
  7. Transfer the mixture to the prepared baking dish, pressing it into an even layer with a spatula. Smooth the top so it browns uniformly.
  8. Bake uncovered for 40-45 minutes, until the top is golden brown and the center is set (insert a knife into the middle—it should come out clean). The internal temperature should reach 165°F (74°C) if you want to be precise.
  9. Remove from the oven and let rest for 10 minutes. This resting period allows the casserole to firm up, making it easier to serve and allowing the flavors to meld.
  10. Garnish with fresh parsley before serving. Serve warm, scooped onto plates.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap the cooled casserole tightly in plastic wrap and foil, or place in a freezer-safe dish, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat individual portions in a 350°F (175°C) oven for 15-20 minutes, or microwave on high for 2-3 minutes, until heated through. Add a splash of chicken broth if the casserole seems dry.

Nutrition

Keywords: chicken and dressing casserole, pioneer woman chicken casserole, chicken stuffing casserole, Southern chicken casserole, baked chicken casserole, creamy chicken casserole, comfort food casserole, weeknight dinner, holiday-style casserole, chicken breast casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-and-dressing-casserole-recipe/