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Chicken and Dumpling Casserole is comfort, sweet bowl! Tender chicken and sensible vegetables arranged with Soft, buttery dumplings with the Ultimate Comfort Dish.
Why you might like this recipe
- To save time: Using store-bought rotisserie chicken and frozen veggies makes prep a breeze.
- Make-ahead friendship: Mix the chicken and vegetable layer beforehand, then finish with the dumplings when you’re ready to bake.
- Favorite by all: This is one of those meals that everyone enjoys, even picky kids.
Chicken & Dumpling Casserole Ingredients
- Chicken: You can use rotisserie chicken or store-bought cooked chicken. I used my Chicken Fryer recipe for chicken stock.
- Cooking Chicken: When cooking your chicken, you will need 2 large chicken breasts.
- Frozen veggies: Feel free to substitute fresh veggies for the frozen medley to make this recipe easier.
- Dumplings: Instead of using this dough recipe, you can use a premade briscuit mix to make dumplings. Follow package directions.
How to make chicken and dumpling casserole
All the delicious flavors of chicken and dumplings in an easy to make casserole. It’s a perfect dinner all by itself, but feel free to add a green salad on the side!
Chicken and vegetables
- Cook the veggies: Preheat the oven to 350ºF, and spray a baking dish with nonstick cooking spray. In a large skillet, melt the unsalted butter over medium-high heat. After that, add the yellow onion, selected chopped, and chopped carrots to the pan. Cook, stirring often, until the vegetables are tender, about 3-5 minutes.
- Make the sauce: Whisk the all-purpose flour in the vegetables. After that, whisk a little in the chicken broth and half and half. The gravy should thicken as you whisk in the liquid.
- Enter: Stir in the cooked and chopped hot chicken, garlic powder, dried parsley, dried basil and salt and pepper to taste.
- Transfer to a baking dish: Cook for a few minutes to bring everything together. After that, pour the chicken and vegetables into the prepared casserole dish.
Dumplings
- Make the dumplings: In a bowl, whisk together the all-purpose flour, baking powder, salt and dried parsley. Using a cake blender or fork, cut the cold, softened butter into the flour mixture until blended.
- Add the dumplings on top: Pour all the milk into the mixture to bring the dough together. Drop spoonfuls of the dough evenly over the chicken and vegetables.
- Bake: Cover the dish with foil, making sure it does not touch the dumplings. Place in the oven and bake for 30 minutes. Open the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top. Remove from the oven and let the chicken and the cooled casserole cool for a few minutes before serving.
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Chicken and vegetables
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Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with nonstick cooking spray.
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In a large skillet melt ¼ cup unsalted butter over medium heat. Add 1 cup yellow onion, 2 sliced ribsagain 2 peeled and chopped carrots in a pan and cook, stirring often, until the vegetables are tender. About 3-5 minutes.
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Whisk the ¼ cup all-purpose flour in the vegetable mixture, then slowly whisk in 2 cups chicken broth and 1 cup half and half. The gravy should thicken as the liquid is added.
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Stir in 3 cups cooked and chopped chicken, 1 teaspoon garlic, 1 teaspoon dry parsley, ½ tablespoon dried basilagain salt and pepper to taste.
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Cook for a few minutes to bring everything together, then pour the chicken and vegetables into the prepared baking dish.
Dumplings
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In a bowl, whisk together 1 ½ cups all-purpose flour, 1, 1 ½ teaspoons of saltagain 1 ½ teaspoons dried parsley. Using a cake blender or fork, cut ¼ cup cold, cubed unsalted butter in the flour mixture until it is evenly distributed.
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Pour ¾ cup + 2 tablespoons whole milk in the mixture to bring the dough together. Drop spoonfuls of batter evenly over the chicken and vegetables.
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Cover the dish with foil, making sure it does not touch the dumplings, and bake for 30 minutes. Open the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top.
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Remove from the oven and let the casserole cool for a few minutes before serving.
Storage & Make Advance Orders
- In the refrigerator: Store leftovers in an airline container in the fridge for up to 4 days.
- In the fridge: I do not recommend unwrapping this recipe.
- Do it ahead: Mix the chicken with the vegetables and cover the dish. Store in the fridge for up to 4 days before making dumplings, assembling the casserole, and baking.
Calories: 450okCarbohydrates: 37PicturesProteins: “PicturesOil: 27PicturesSaturated fat: “PicturesPolyunsaturated Fats: 2PicturesMonounsaturated Fats: 8PicturesTrans Fat: 1PicturesCholesterol: 89something else is hiddenSodium: 1070something else is hiddenPotassium: 378something else is hiddenFiber: 2PicturesSugar: 6PicturesVitamin A: 4179The towerVitamin C: What is bought on the kneesomething else is hiddenCalcium: 178something else is hiddenInstrument: 2something else is hidden
Nutritional information is automatically calculated, so it should only be used as an estimate.
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Looking for more easy casseroles for your whole chicken you’ll love? I got it! Try these top picks and check out my complete list of casserole recipes.
