Description
This Chicken and Dumpling Casserole is a creamy, comforting dish layered with tender shredded chicken, a biscuit-like dumpling topping, and a flavorful broth-based sauce. It’s the ultimate one-pan dinner that will have everyone asking for seconds!
Ingredients
Scale
For the casserole:
- 3 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 cup frozen peas and carrots, thawed
- 1/2 cup celery, diced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup whole milk (or half-and-half)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
For the dumpling topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and diced
- 1/2 cup buttermilk (or regular milk with 1 teaspoon vinegar/lemon juice added)
Instructions
- Prepare the chicken filling: Preheat your oven to 375°F (190°C). In a large skillet or saucepan, melt the butter over medium heat. Add the diced celery and sauté until softened, about 3 minutes.
- Make the creamy sauce: Sprinkle the flour over the celery and stir to combine, creating a roux. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the milk, onion powder, garlic powder, thyme, salt, and pepper. Simmer for 3–5 minutes until the sauce thickens.
- Combine the filling: Remove the sauce from the heat and stir in the shredded chicken, peas, and carrots. Mix well, then transfer the mixture to a greased 9×13-inch baking dish.
- Prepare the dumpling topping: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined (do not overmix).
- Assemble the casserole: Drop spoonfuls of the dumpling mixture evenly over the chicken filling. The dumplings don’t need to cover the filling completely; they’ll spread as they bake.
- Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the dumplings are golden brown and cooked through. Check by inserting a toothpick into a dumpling—if it comes out clean, they’re done.
- Serve: Let the casserole cool slightly before serving. Spoon into bowls for a hearty and comforting meal.
Notes
- You can substitute canned biscuits for the homemade dumplings if you’re short on time. Just arrange them on top of the chicken filling and bake according to the biscuit package instructions.
- Add fresh herbs like parsley or rosemary for an extra burst of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 80 mg
Keywords: Chicken casserole, dumpling casserole, comfort food, easy dinners, chicken recipes