chicken and dumpling casserole recipe

Written BySheba G Updated On
chicken and dumpling casserole recipe
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The Best chicken and dumpling casserole recipe

I’m so excited to share with you my family’s favorite chicken and dumpling casserole recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The combination of tender chicken, fluffy dumplings, and rich sauce is absolute perfection.

It’s the perfect comfort food for a chilly evening or a special occasion. My kids love helping me assemble the casserole, and it’s always a hit when we serve it at family gatherings. As a busy mom, I appreciate that this recipe is easy to make and can be prepared ahead of time, making it ideal for weeknight dinners or potlucks.

Plus, it’s a great way to get some protein and veggies into our diet without feeling like we’re sacrificing flavor or texture. And the best part? It’s incredibly versatile – you can customize it to your liking with different herbs, spices, or even add some extra veggies on top.

I’ve made this recipe countless times, but I still get asked for the recipe by friends and family whenever we have it over. It’s truly a crowd-pleaser! My husband loves how easy it is to make and how well it freezes for later meals.

And the kids… well, they just love everything about it! The chicken is tender and juicy, the dumplings are soft and pillowy, and the sauce is rich and savory – what’s not to love?!

I could go on and on about how much I adore this recipe, but let me show you just how easy it is to make by giving you my simple instructions below.

Chicken and Dumpling Casserole

Chicken and Dumpling Casserole

4.6 from 1827 votes

A comforting casserole featuring tender chicken and fluffy dumplings baked in a creamy sauce. This hearty dish is perfect for a family dinner on a cool evening.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole Base

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 cup frozen peas

For the Dumplings

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup whole milk

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering.
3Add the chicken cubes and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through.
4Remove the chicken from the skillet and set aside.
5In the same skillet, add the diced onion, carrots, and celery.
6Cook over medium heat for 5 to 6 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
7Add the minced garlic and cook for 1 minute more until fragrant.
8Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
9Gradually pour in the chicken broth while stirring continuously to prevent lumps.
10Add the heavy cream, dried thyme, salt, and pepper, and bring the mixture to a gentle simmer.
11Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
12Return the cooked chicken to the skillet and stir in the frozen peas.
13Remove the skillet from the heat.
14In a separate mixing bowl, combine the 2 cups of flour, baking powder, and salt for the dumplings.
15Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
16Pour in the milk and stir just until a soft dough forms, being careful not to overmix.
17Drop spoonfuls of the dumpling dough evenly over the chicken and sauce mixture in the skillet, spacing them about 1 inch apart.
18Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the dumplings are puffed and golden brown on top and the sauce is bubbling around the edges.
19Let the casserole rest for 5 minutes before serving.

🔧Equipment

Large oven-safe skillet or Dutch oven
Mixing bowl
Pastry cutter or fork
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also use leftover rotisserie chicken to save time. Ensure the dumpling dough is not overmixed to keep them light and fluffy.

Watch Video Of How Chicken and Dumpling Casserole Works

This chicken and dumpling casserole is truly a staple in our household – not just because of its delicious taste but also because of its convenience factor!

Whether we’re looking for an easy weeknight dinner solution or something hearty to feed our crew after a long day outdoors, this casserole always hits the spot.

Plus, with its endless customization options (from adding extra veggies to swapping out herbs), there’s no limit to how often we can enjoy this comforting dish without getting bored with repetition.

❓ Frequently Asked Questions About Chicken and Dumpling Casserole

Q1: What type of chicken should I use for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs – whichever you prefer! If you’re looking for leaner protein, breasts are a great option. If you want more flavor and tenderness, thighs are your best bet.

Q2: Can I use store-bought dumpling mix instead of making my own?

While store-bought dumpling mix can be convenient, I highly recommend making your own dumplings from scratch for the best flavor and texture. That being said, if you’re short on time or don’t feel like making your own dough from scratch, go ahead and use store-bought mix! Just follow the package instructions for cooking time.

Q3: How long does this casserole keep in the fridge?

This casserole will keep in the fridge for up to 3 days without any issues. Just make sure to store it in an airtight container at room temperature before refrigerating.

Q4: Can I freeze this casserole for later use?

Absolutely! In fact, freezing is one of my favorite ways to preserve this casserole for future meals. Simply thaw overnight in the fridge before reheating as directed below.

Q5: What if I don’t have any leftover broth on hand? Can I substitute with water instead?

You can definitely use water as a substitute if you don’t have any leftover broth on hand – but keep in mind that the flavor might not be quite as rich or savory as with broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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