How To make Chicken and Dumpling Casserole

Chicken & Dumpling Casserole

Chicken and dumpling casserole is a comfort food staple. It's quick, easy, and uses simple ingredients.

PRINT RECIPE AND INGREDIENTS HERE -

Ingredients
2 cups frozen mixed vegetables we like peas, carrots, and corn
4 tablespoons unsalted butter
3-4 cups rotisserie chicken cubed or shredded
1 cup all purpose flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 3/4 cups chicken broth
10.75 ounce condensed cream of chicken soup 1 can
Things You’ll Need

Mixing bowls

13×9 baking dish
Instructions
Fill a medium bowl with very hot tap water. Add frozen vegetables to the water and set aside.
Preheat oven to 400 F.
Cut butter into 4 pieces and place into a 13×9 casserole dish or baking pan. Place pan in the oven until the butter is melted.
Layer the cubed, cooked chicken over the melted butter in the pan.
Drain the frozen vegetables and layer over the top of the chicken.
In a medium bowl, whisk flour, baking powder, and salt. Slowly whisk in the milk until completely combined. Gently pour the flour mixture over the chicken and vegetable layer. Do not stir, and be careful not to disturb the chicken and vegetables layer.
In medium bowl, then whisk the broth and cream of chicken soup together until well combined. Slowly and carefully, pour the soup mixture over the flour mixture. Again, do not stir, simply layer.
Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Video
Expert Tips & FAQs
This chicken and dumpling casserole can be refrigerated for up to 3 days. To keep it longer, you can freeze it tightly wrapped for 2 months.
For this particular casserole, we don’t recommend making it ahead. The layering that you do will create the crust on top. If you make it ahead, the ingredients run the risk of settling and your “dumpling topping” will not be on top! As stated it the recipe, make sure not to stir!
Nutrition
Serving: 1portion | Calories: 188cal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 525mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2593IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 2mg

Chicken and Dumpling Bake

Chicken and Dumpling Casserole

This is a quick and easy way to have something very similar to your homemade chicken and dumplings. It is extremely tasty and very filling.

Love & Best Dishes: Easy Chicken & Dumplings Recipe

Easy Chicken & Dumplings Recipe - Paula has lots of delicious easy chicken recipes, and her Easy Chicken & Dumplings recipe is no exception—it's the ultimate Southern comfort food.
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Chicken & Dumplings Recipe - Laura Vitale - Laura in the Kitchen Episode 648

To get this complete recipe with instructions and measurements, check out my website:

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Cozy Chicken & Dumplings

A classice take on an American comfort food staple.

Here is what you'll need!

COZY CHICKEN AND DUMPLINGS
Serves 6


INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley


Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream


PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!



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