Chicken and Dumpling Casserole is the ultimate comfort food, bringing together tender chicken, fluffy dumplings, and a rich, creamy sauce in one satisfying baked dish. This recipe is incredibly useful for busy weeknights or when you’re craving a hearty, home-cooked meal without the fuss.
Key Ingredients for Chicken and Dumpling Casserole:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect!)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 4 cups chicken broth
- 1/2 cup heavy cream or milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
How to Make Chicken and Dumpling Casserole:
This Chicken and Dumpling Casserole offers a delightful shortcut to a beloved classic, featuring tender shredded chicken enveloped in a luscious, herb-infused creamy sauce, all crowned with delightfully fluffy drop dumplings. It’s a wonderfully simple, incredibly satisfying meal that comes together with ease, perfect for any night of the week. Get ready for a symphony of comforting flavors and textures, all in about 50 minutes of active preparation and cooking time.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Sauté Aromatics: Heat the olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Create the Creamy Sauce Base: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Whisk in Liquids: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring until it begins to thicken.
- Add Chicken and Seasonings: Stir in the cooked chicken, heavy cream (or milk), dried thyme, dried rosemary, salt, and pepper. Taste and adjust seasonings as needed.
- Prepare the Dumpling Batter: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Make a well in the center and pour in the milk and melted butter. Stir until just combined to form a soft dough. Do not overmix.
- Add Dumplings to Casserole: Drop spoonfuls of the dumpling batter onto the simmering chicken mixture in the skillet. Ensure the dumplings are distributed evenly over the surface of the casserole.
- Bake to Perfection: Cover the skillet tightly with a lid or foil. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the dumplings are puffed up and cooked through, and the casserole is bubbly. For crispier dumplings, remove the cover for the last 5-7 minutes of baking.
- Rest and Serve: Let the Chicken and Dumpling Casserole rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
Why You’ll Love This Chicken and Dumpling Casserole:
You’ll absolutely adore this Chicken and Dumpling Casserole because it delivers all the heartwarming goodness of traditional chicken and dumplings in a wonderfully convenient baked format. The star of the show is the incredibly tender chicken swimming in a rich, velvety sauce, topped with impossibly light and fluffy dumplings that soak up all that delicious flavor. It’s a budget-friendly meal that proves you don’t need to spend a fortune to create something truly special and comforting at home, making it a go-to for satisfying those deep cravings.
Imagine cozying up with a piping hot bowl of this hearty casserole, its aroma filling your kitchen with promises of pure comfort and joy. It’s the perfect antidote to a chilly evening or a long day, offering a delightful contrast of creamy textures and savory flavors that will have everyone asking for seconds. Forget the complex stovetop stirring; this baked version simplifies the process without sacrificing an ounce of its classic taste, making it even more accessible than its pot-based counterpart. Give it a try and let this delightful Chicken and Dumpling Casserole become your new favorite comfort food!
Storing and Reheating Tips:
- Refrigeration: Allow the Chicken and Dumpling Casserole to cool completely before storing. Transfer any leftovers to an airtight container or cover the casserole dish tightly with plastic wrap and then foil. Refrigerated, it will stay fresh for 3-4 days.
- Freezing: For longer storage, allow the casserole to cool completely. You can freeze the entire casserole in its baking dish (ensure it’s freezer-safe and well-wrapped) or portion it into individual freezer-safe containers. It can be frozen for up to 2-3 months.
- Reheating (Refrigerator): Preheat your oven to 350°F (175°C). Place the refrigerated casserole in an oven-safe dish and cover with foil. Reheat for 15-25 minutes, or until heated through and bubbly. For crispier dumplings, remove the foil for the last 5-7 minutes. You can also reheat individual portions in the microwave until warmed through.
- Reheating (Frozen): Thaw the frozen casserole overnight in the refrigerator. Once thawed, follow the reheating instructions for refrigerated leftovers. If reheating directly from frozen, it will take significantly longer; cover and bake at 300°F (150°C) for 45-60 minutes, or until heated through, removing the lid for the last 10-15 minutes if desired.
Final Thoughts:
This Chicken and Dumpling Casserole is a truly comforting and delicious recipe that’s surprisingly easy to make. Gather your ingredients and give this delightful dish a try for a taste of home-cooked happiness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken and Dumpling Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.1 tablespoon olive oil or butter, 1 medium onion, 1/2 cup carrots, 1/2 cup celery, 2 cloves garlic
- Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.1/4 cup all-purpose flour
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring until it begins to thicken.4 cups chicken broth
- Stir in the cooked chicken, heavy cream (or milk), dried thyme, dried rosemary, salt, and pepper. Taste and adjust seasonings as needed.2 cups cooked chicken, shredded or diced, 1/2 cup heavy cream or milk, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and freshly ground black pepper
- In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Make a well in the center and pour in the milk and melted butter. Stir until just combined to form a soft dough. Do not overmix.1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, 2 tablespoons melted butter
- Drop spoonfuls of the dumpling batter onto the simmering chicken mixture in the skillet. Ensure the dumplings are distributed evenly over the surface of the casserole.
- Cover the skillet tightly with a lid or foil. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the dumplings are puffed up and cooked through, and the casserole is bubbly. For crispier dumplings, remove the cover for the last 5-7 minutes of baking.
- Let the Chicken and Dumpling Casserole rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
Notes
Freezing: For longer storage, allow the casserole to cool completely. You can freeze the entire casserole in its baking dish (ensure it’s freezer-safe and well-wrapped) or portion it into individual freezer-safe containers. It can be frozen for up to 2-3 months.
Reheating (Refrigerator): Preheat your oven to 350°F (175°C). Place the refrigerated casserole in an oven-safe dish and cover with foil. Reheat for 15-25 minutes, or until heated through and bubbly. For crispier dumplings, remove the foil for the last 5-7 minutes. You can also reheat individual portions in the microwave until warmed through.
Reheating (Frozen): Thaw the frozen casserole overnight in the refrigerator. Once thawed, follow the reheating instructions for refrigerated leftovers. If reheating directly from frozen, it will take significantly longer; cover and bake at 300°F (150°C) for 45-60 minutes, or until heated through, removing the lid for the last 10-15 minutes if desired.