Chicken and Dumpling Casserole
A cozy, family-favorite comfort dish that brings all the flavor of classic chicken and dumplings in easy casserole form.
Servings: 6 servings
Ingredients
Chicken and Vegetables
- 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
Dumplings
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried parsley
- ¼ cup cold, cubed unsalted butter
- ¾ cup + 2 tablespoons whole milk
Instructions
Chicken and Vegetables
- Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with non-stick cooking spray.
- In a large skillet melt the ¼ cup unsalted butter over medium-high heat. Add the 1 cup minced yellow onion, 2 ribs chopped celery, and 2 peeled and chopped carrots to the pan and cook, stirring frequently, until the vegetables are tender. About 3-5 minutes.
- Whisk the ¼ cup all-purpose flour into the vegetable mixture, then slowly whisk in the 2 cups chicken broth and 1 cup half and half. A gravy should form as the liquid is whisked in.
- Stir in the 3 cups cooked and chopped chicken, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried basil, and salt and pepper to taste.
- Cook for a few minutes to bring everything together, then pour the chicken and vegetables into the prepared baking dish.
Dumplings
- In a bowl, whisk together the 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt, and 1 ½ teaspoons dried parsley. Using a pastry blender or fork, cut the ¼ cup cold, cubed unsalted butter into the flour mixture until it’s evenly distributed.
- Pour the ¾ cup + 2 tablespoons whole milk into the mixture to bring the dough together. Drop spoonfuls of the dumpling dough evenly across the top of the chicken and vegetables.
- Loosely cover the dish with foil, making sure it doesn't touch the dumplings, and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top.
- Remove from the oven and let the casserole cool for a few minutes before serving.
Notes
Storage & Make Ahead Instructions
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- In the Freezer: I don't recommend freezing this recipe.
- Make Ahead: Assemble the chicken and vegetables and cover the dish. Keep in the fridge for up to 4 days before making the dumplings, topping the casserole, and baking.
Nutrition
Calories: 450kcal | Carbohydrates: 37g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1070mg | Potassium: 378mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4179IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
