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Pioneer Woman Chicken Stuffing Casserole

Pioneer Woman Chicken Stuffing Casserole - recipe card
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This comforting casserole layers tender chicken, a creamy herb sauce, and a golden, crunchy stuffing topping. It’s a hearty, family-friendly main dish that delivers rich, savory flavor with contrasting textures, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total), pounded to even thickness
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, plus extra for greasing the dish
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth, low sodium
  • 1/2 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 cup frozen peas and carrots, thawed
  • 2 cups herb-seasoned stuffing mix (e.g., Stove Top or generic), dry
  • 1 1/2 cups low-sodium chicken broth, hot (for the stuffing topping)
  • 1 cup shredded sharp cheddar cheese (about 4 oz / 113 g)
  • Fresh parsley for garnish, optional

Instructions

  1. Preheat your oven to 375°F / 190°C. Grease a 9×9-inch casserole dish or a 2-quart baking dish with a little butter. Pounding the chicken breasts to an even 1/2-inch thickness ensures they cook evenly and stay juicy.
  2. Season the chicken breasts on both sides with a pinch of salt and pepper. In a large skillet over medium-high heat, heat the olive oil until shimmering. Carefully lay the chicken in the pan — it should sizzle. Cook for 3-4 minutes per side, until golden brown but not cooked through (internal temperature about 130°F / 54°C). Remove the chicken to a plate and set aside.
  3. Reduce heat to medium. Add 1 tablespoon of the butter to the same skillet. Once it melts and foams, add the diced onion. Sauté, stirring occasionally, for 3-4 minutes until the onion is translucent and fragrant. Add the minced garlic and cook for another 30 seconds, until aromatic — do not let the garlic brown.
  4. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. This roux will thicken the sauce. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the whole milk, kosher salt, black pepper, and dried thyme. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens noticeably, about 2-3 minutes. It should coat the back of a spoon.
  5. Remove the sauce from heat and stir in the thawed peas and carrots and 1/2 cup of the shredded cheddar cheese. Mix until the cheese melts into the sauce, making a creamy, cheesy base.
  6. Spread the chicken breasts evenly in the prepared baking dish. They can overlap slightly, but arrange them in a single layer if possible. Pour the creamy vegetable and cheese sauce over the chicken, making sure it covers the meat well.
  7. In a separate bowl, combine the dry stuffing mix with the hot chicken broth. Stir briefly until the broth is absorbed and the stuffing is moist but not soggy. The mixture should be fluffy, not dense. Spoon the stuffing evenly over the chicken and sauce, pressing down lightly to form a compact topping.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the stuffing. The cheese will melt and form a golden, crusty layer during baking.
  9. Place the casserole in the preheated oven and bake for 20-25 minutes, until the casserole is bubbly at the edges and the stuffing is golden brown and crisp. The chicken should register 165°F / 74°C at the thickest point. If the top gets too dark before the center is done, cover loosely with foil.
  10. Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh parsley if desired.

Notes

Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap the casserole tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge. Reheat: To reheat a portion, microwave on high for 1-2 minutes. For a whole casserole, cover with foil and warm in a 350°F / 175°C oven for 15-20 minutes, or until hot. For a crispier topping, remove the foil for the last 5 minutes. Note: The stuffing topping may lose its crunch after refrigeration; crisp it under a broiler for 1-2 minutes if desired.

Nutrition

Keywords: chicken stuffing casserole, Pioneer Woman, chicken casserole, stuffing casserole, baked chicken, weeknight dinner, comfort food, creamy chicken casserole, chicken and stuffing, easy chicken bake

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