Chicken and Dumpling Casserole is a warm and comforting dish that’s perfect for family dinners. Made with tender chicken, fresh vegetables, and fluffy dumplings, this casserole is both hearty and delicious. It’s easy to prepare and packed with flavor, making it a favorite in many households.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it combines all the classic flavors of chicken and dumplings into one easy-to-make casserole. Second, it allows you to use leftover chicken, saving time and reducing waste. Lastly, it’s a one-dish meal that can feed a crowd, making it perfect for any occasion.
How to Make Chicken and Dumpling Casserole
Making Chicken and Dumpling Casserole is simple and straightforward. Follow these easy steps to create a delightful dinner you and your family will love.
Ingredients:
- 3 cups cooked and chopped chicken
- ¼ cup unsalted butter
- 1 cup minced yellow onion
- 2 ribs chopped celery
- 2 peeled and chopped carrots
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 ½ cups all-purpose flour (for dumplings)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt (for dumplings)
- 1 ½ teaspoons dried parsley (for dumplings)
- ¼ cup cold, cubed unsalted butter (for dumplings)
- ¾ cup + 2 tablespoons whole milk (for dumplings)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the minced onion, chopped celery, and carrots. Sauté until the vegetables are tender.
- Sprinkle the ¼ cup flour over the vegetables and stir to mix.
- Gradually add the chicken broth and half and half. Mix well until the sauce thickens.
- Stir in the cooked chicken, garlic powder, dried parsley, dried basil, salt, and pepper. Pour the mixture into a greased casserole dish.
- In a separate bowl, mix the dumpling ingredients: 1 ½ cups flour, baking powder, salt, dried parsley, cubed cold butter, and milk. Stir until just combined.
- Drop spoonfuls of the dumpling mixture over the chicken and vegetable mixture in the casserole dish.
- Bake for about 30-35 minutes, or until the dumplings are cooked through and golden brown.
How to Serve Chicken and Dumpling Casserole
Serve the Chicken and Dumpling Casserole hot from the oven. It pairs well with a side salad or steamed vegetables. Enjoy it family-style, where everyone can scoop out their portion.
How to Store Chicken and Dumpling Casserole
Store any leftover casserole in an airtight container in the refrigerator. It can last for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before placing it in the freezer.
Tips to Make Chicken and Dumpling Casserole
- Use leftover rotisserie chicken to save time on preparation.
- Feel free to add other vegetables like peas or green beans for added nutrition.
- For a creamier texture, substitute the half and half with cream.
Variation
You can make this casserole with turkey instead of chicken for a great holiday leftover dish. Additionally, using different spices like thyme or rosemary can change up the flavor profile.
FAQs
Q: Can I use frozen vegetables?
A: Yes, you can use frozen mixed vegetables instead of fresh ones. Just add them in when you sauté the onions.
Q: Can I make this casserole ahead of time?
A: Absolutely! You can prepare it up to a day in advance. Just cover it and keep it in the refrigerator until you’re ready to bake.
Q: What can I do if I want a lighter version?
A: You can use low-fat milk instead of half and half and reduce the amount of butter used in the recipe.
Chicken and Dumpling Casserole
Ingredients
For the Casserole
- 3 cups cooked and chopped chicken Use leftover rotisserie chicken for convenience.
- ¼ cup unsalted butter For sautéing vegetables.
- 1 cup minced yellow onion
- 2 ribs chopped celery
- 2 number peeled and chopped carrots
- ¼ cup all-purpose flour For thickening the sauce.
- 2 cups chicken broth
- 1 cup half and half Can substitute with cream for a creamier texture.
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- to taste Salt and pepper
For the Dumplings
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt For dumplings.
- 1 ½ teaspoons dried parsley For dumplings.
- ¼ cup cold, cubed unsalted butter For dumplings.
- ¾ cup whole milk Plus an additional 2 tablespoons for dumplings.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the minced onion, chopped celery, and carrots. Sauté until the vegetables are tender.
- Sprinkle the ¼ cup flour over the vegetables and stir to mix.
- Gradually add the chicken broth and half and half. Mix well until the sauce thickens.
- Stir in the cooked chicken, garlic powder, dried parsley, dried basil, salt, and pepper. Pour the mixture into a greased casserole dish.
Dumpling Preparation
- In a separate bowl, mix the dumpling ingredients: 1 ½ cups flour, baking powder, salt, dried parsley, cubed cold butter, and milk. Stir until just combined.
- Drop spoonfuls of the dumpling mixture over the chicken and vegetable mixture in the casserole dish.
Baking
- Bake for about 30-35 minutes, or until the dumplings are cooked through and golden brown.
