Save A comforting, hearty casserole combining tender chicken, vegetables, and fluffy dumplings baked in a creamy, savory sauce.
I first tried making this casserole on a rainy weekend when my family craved something warm and filling. The combination of creamy chicken filling and soft dumplings was an instant hit at our dinner table.
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Ingredients
- Cooked chicken: 2 cups, shredded or diced
- Carrots: 1 cup, diced
- Celery: 1 cup, diced
- Frozen peas: 1 cup
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Unsalted butter: 1/4 cup
- All-purpose flour: 1/4 cup plus 1 cup
- Chicken broth: 2 cups
- Whole milk: 1 cup plus 1/2 cup
- Salt: 1 teaspoon plus 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Baking powder: 2 teaspoons
- Unsalted butter (for dumplings): 2 tablespoons, melted
- Fresh parsley: 2 tablespoons, chopped (optional)
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Instructions
- Prepare oven:
- Preheat oven to 400°F (200°C).
- Sauté vegetables:
- In a large skillet over medium heat, melt butter. Add onions, carrots, celery, and garlic. Sauté until softened about 5 minutes.
- Add flour:
- Sprinkle flour over vegetables and stir for 1 minute.
- Add liquids:
- Gradually whisk in chicken broth and milk. Cook, stirring, until thickened, about 3 to 4 minutes.
- Combine filling:
- Add cooked chicken, peas, salt, pepper, and thyme. Stir to combine.
- Transfer to dish:
- Move chicken mixture to a greased 9x13-inch casserole dish.
- Make dumpling dough:
- In a bowl combine flour, baking powder, and salt for dumplings. Stir in melted butter and milk until just combined. Fold in parsley if using.
- Add dumplings:
- Drop spoonfuls of dumpling dough evenly over chicken mixture.
- Bake:
- Bake uncovered for 25 to 30 minutes or until dumplings are golden and cooked through.
- Rest:
- Let cool for 5 minutes before serving.
Save Making this casserole for a family Sunday dinner brought everyone to the kitchen with the irresistible aroma. Serving it straight from the oven, everyone went for seconds.
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Required Tools
Large skillet, mixing bowls, whisk, 9x13-inch casserole dish, measuring cups and spoons, oven
Allergen Information
Contains wheat (gluten), milk, dairy. Double-check broth for allergens if using store-bought.
Nutritional Information
Per serving: Calories 420, Total Fat 17 g, Carbohydrates 38 g, Protein 29 g.
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This Chicken and Dumplings Casserole is best enjoyed hot, with a crisp salad or steamed green beans on the side for a complete meal.
Recipe Questions & Answers
- → Can I use leftover chicken for this dish?
Yes, shredded or diced cooked chicken works perfectly, making this dish great for using leftovers.
- → What vegetables complement the flavors best?
Carrots, celery, peas, and onions add color and natural sweetness, enhancing the creamy sauce.
- → How can I tell when the dumplings are done baking?
Dumplings should be golden on top and cooked through, typically about 25-30 minutes in the oven.
- → Are there suggested herb substitutes?
Rosemary or sage can be used instead of thyme to bring a different aroma and depth.
- → What side dishes pair well with this casserole?
Light green salads or steamed green beans offer a fresh contrast to this hearty dish.
