Chicken And Dumpling Casserole Recipe Everyone Will Love

When I first made this Chicken And Dumpling Casserole Recipe, I knew it was an instant classic. It captures all the comforting warmth of the traditional soup but transforms it into an easy, bake-and-serve dish. The creamy chicken and vegetable filling topped with soft, fluffy dumplings is pure comfort food, much like the classic flavors found in the Turkey Pot Pie Recipe.

I find myself coming back to this recipe on chilly evenings when my family needs a hearty, satisfying meal that feels like a warm hug in a bowl. It’s become a go-to favorite in my kitchen.

Ingredients for Chicken and Dumpling Casserole

This recipe combines a savory filling with a simple dumpling topping for a complete and satisfying meal.

For the Chicken and Vegetable Filling:

• 3 cups cooked and chopped chicken – A store-bought rotisserie chicken is a great time-saver here, but any leftover cooked chicken works perfectly.
• ¼ cup unsalted butter – This forms the base of the rich sauce, adding flavor and creaminess.
• 1 cup minced yellow onion – A yellow onion provides a sweet and savory foundation that deepens the overall flavor.
• 2 ribs chopped celery – Adds a subtle, earthy crunch and classic aromatic flavor to the filling.
• 2 peeled and chopped carrots – For a touch of sweetness and color, ensure they are chopped finely for even cooking.
• ¼ cup all-purpose flour – This is your thickening agent for creating a smooth, luscious gravy.
• 2 cups chicken broth – Use a quality broth, as it provides the primary flavor for the sauce.
• 1 cup half-and-half – This adds a wonderful creaminess without being as heavy as heavy cream.
• 1 teaspoon garlic powder – Gives a boost of savory flavor that complements the chicken and vegetables.
• 1 teaspoon dried parsley – Adds a hint of freshness and color to the filling.
• ½ teaspoon dried basil – Provides a subtle peppery and sweet note.
• Salt and pepper to taste – Adjust the seasoning to your preference after the sauce has thickened.

For the Dumplings:

• 1 ½ cups all-purpose flour – The structural base for creating light and fluffy dumplings.
• 1 ½ teaspoons baking powder – This is the leavening agent that makes the dumplings rise and become airy.
• 1 ½ teaspoons salt – Enhances the flavor of the dumpling dough.
• 1 ½ teaspoons dried parsley – Adds flecks of color and a mild, herby taste.
• ¼ cup cold, cubed unsalted butter – Cutting in cold butter creates pockets of steam, resulting in tender, flaky dumplings.
• ¾ cup + 2 tablespoons whole milk – Binds the dough together and adds richness; use it cold to keep the butter from melting.

Note: This recipe yields approximately 6 servings.

Variations

You can easily adapt this casserole to fit your tastes or what you have on hand. For a dairy-free version, use a plant-based butter and an unsweetened, full-fat oat milk or almond milk in place of the half-and-half and whole milk.

To enhance the flavor, try adding a splash of white wine to the sauce or a pinch of thyme and rosemary along with the other herbs. For extra vegetables, frozen peas or corn can be stirred into the filling just before transferring it to the baking dish.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Equipment You Need

• Large Skillet: For cooking the vegetables and creating the creamy chicken filling.
• 9×13 inch Casserole Dish: The perfect size for baking the casserole evenly.
• Mixing Bowl: To combine the dry and wet ingredients for the dumpling dough.
• Pastry Blender or Fork: For cutting the cold butter into the flour mixture, which is key for tender dumplings.
• Whisk: Essential for creating a smooth, lump-free sauce.

How to Make Chicken and Dumpling Casserole

This casserole comes together in two main parts: the creamy filling and the fluffy dumpling topping. The process is straightforward and results in a delicious, home-cooked meal. Let’s walk through the steps to create this ultimate comfort dish.

Step 1: Prepare the Chicken and Vegetable Filling

First, preheat your oven to 350°F and lightly grease a casserole dish with non-stick spray. In a large skillet over medium-high heat, melt the butter. Add the minced onion, chopped celery, and chopped carrots, and cook until they become tender, which should take about 3 to 5 minutes.

Step 2: Create the Sauce

Sprinkle the all-purpose flour over the cooked vegetables and whisk it in to form a paste. Slowly pour in the chicken broth and half-and-half, whisking continuously to prevent lumps and create a smooth gravy. The mixture will begin to thicken as you whisk.

Step 3: Combine and Transfer

Next, stir in the cooked chicken, garlic powder, dried parsley, and dried basil. Season with salt and pepper to your liking and let everything cook together for a few more minutes. Pour the entire mixture from the skillet into your prepared casserole dish, spreading it out evenly.

Step 4: Make the Dumpling Dough

In a separate mixing bowl, combine the flour, baking powder, salt, and dried parsley for the dumplings. Use a pastry blender or a fork to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Pour in the whole milk and stir just until the dough comes together; be careful not to overmix.

Step 5: Assemble and Bake

Drop spoonfuls of the dumpling dough evenly over the top of the chicken filling in the casserole dish. Cover the dish loosely with aluminum foil, making sure the foil doesn’t touch the dumplings. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, or until the dumplings are golden brown and cooked through. Let it cool for a few minutes before serving.

Additional Tips for Making this Recipe Better

After making this dish a few times, I’ve picked up a few tricks that take it to the next level.

• I always recommend using freshly shredded chicken from a rotisserie bird. It has so much more flavor and moisture than pre-packaged cooked chicken, which can sometimes be dry.
• Don’t be shy with the herbs. I like to add a pinch of dried thyme to the filling for an extra layer of savory flavor that really complements the chicken.
• Make sure your butter and milk are very cold when making the dumplings. This is my secret to getting an incredibly tender and fluffy texture every time.
• When dropping the dumpling dough, I try to leave a little space between each one. This allows them to expand and cook evenly, ensuring there are no doughy centers.

How to Serve Chicken and Dumpling Casserole

This casserole is a hearty meal all on its own, but a simple side can round it out beautifully. A fresh green salad with a light vinaigrette or a side of steamed green beans provides a nice, crisp contrast to the rich and creamy casserole, especially when planning meals alongside easy options like the Sausage Egg and Cheese Savory Breakfast Muffins Recipe for busy mornings. For presentation, garnish the finished dish with a sprinkle of fresh parsley right before serving to add a pop of color and freshness.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

• Calories: 450 kcal
• Carbohydrates: 37g
• Protein: 15g
• Fat: 27g

Make Ahead and Storage

This recipe is great for planning ahead, and leftovers are just as delicious.

Storing

Store any leftover casserole in an airtight container in the refrigerator. It will stay fresh and tasty for up to 4 days.

Freezing

I do not recommend freezing the fully baked casserole, as the texture of the dumplings and the creamy sauce can change upon thawing. However, you can prepare the chicken and vegetable filling ahead of time and freeze it for up to three months.

Reheating

To reheat, you can warm individual portions in the microwave. For a larger amount, place the casserole back in an oven-safe dish, cover with foil, and bake at 350°F until warmed through, about 15-20 minutes.

Why You’ll Love This Recipe

There are so many reasons to adore this comforting and easy-to-make dish.

• Ultimate Comfort Food: This casserole combines a rich, creamy chicken filling with soft, fluffy dumplings, delivering a cozy and satisfying meal that’s perfect for any night of the week.
• Great for Using Leftovers: It’s an excellent way to use up leftover cooked chicken and vegetables, transforming them into an entirely new and exciting dish that your family will love.
• Simple to Prepare: By using pre-cooked chicken and straightforward steps, this recipe makes it easy to get a home-cooked meal on the table without spending hours in the kitchen.
• Crowd-Pleasing Flavor: The classic, savory flavors of chicken, vegetables, and dumplings are a guaranteed hit with both adults and kids, making it a reliable choice for family dinners.

Ash Tyrrell

Chicken And Dumpling Casserole Recipe

When I first made this chicken and dumpling casserole, I knew it was an instant classic. It captures all the comforting warmth of the traditional soup but transforms it into an easy, bake-and-serve dish. The creamy chicken and vegetable filling topped with soft, fluffy dumplings is pure comfort food.

Print Recipe Pin Recipe

Total Time 1 hour hr 5 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 3 cups cooked and chopped chicken – A store-bought rotisserie chicken is a great time-saver here but any leftover cooked chicken works perfectly.
• ¼ cup unsalted butter – This forms the base of the rich sauce adding flavor and creaminess.
• 1 cup minced yellow onion – A yellow onion provides a sweet and savory foundation that deepens the overall flavor.
• 2 ribs chopped celery – Adds a subtle earthy crunch and classic aromatic flavor to the filling.
• 2 peeled and chopped carrots – For a touch of sweetness and color ensure they are chopped finely for even cooking.
• ¼ cup all-purpose flour – This is your thickening agent for creating a smooth luscious gravy.
• 2 cups chicken broth – Use a quality broth as it provides the primary flavor for the sauce.
• 1 cup half-and-half – This adds a wonderful creaminess without being as heavy as heavy cream.
• 1 teaspoon garlic powder – Gives a boost of savory flavor that complements the chicken and vegetables.
• 1 teaspoon dried parsley – Adds a hint of freshness and color to the filling.
• ½ teaspoon dried basil – Provides a subtle peppery and sweet note.
• Salt and pepper to taste – Adjust the seasoning to your preference after the sauce has thickened.
• 1 ½ cups all-purpose flour – The structural base for creating light and fluffy dumplings.
• 1 ½ teaspoons baking powder – This is the leavening agent that makes the dumplings rise and become airy.
• 1 ½ teaspoons salt – Enhances the flavor of the dumpling dough.
• 1 ½ teaspoons dried parsley – Adds flecks of color and a mild herby taste.
• ¼ cup cold cubed unsalted butter – Cutting in cold butter creates pockets of steam, resulting in tender, flaky dumplings.
• ¾ cup + 2 tablespoons whole milk – Binds the dough together and adds richness; use it cold to keep the butter from melting.

Method

 

1. First, preheat your oven to 350°F and lightly grease a casserole dish with non-stick spray. In a large skillet over medium-high heat, melt the butter. Add the minced onion, chopped celery, and chopped carrots, and cook until they become tender, which should take about 3 to 5 minutes.
2. Sprinkle the all-purpose flour over the cooked vegetables and whisk it in to form a paste. Slowly pour in the chicken broth and half-and-half, whisking continuously to prevent lumps and create a smooth gravy. The mixture will begin to thicken as you whisk.
3. Next, stir in the cooked chicken, garlic powder, dried parsley, and dried basil. Season with salt and pepper to your liking and let everything cook together for a few more minutes. Pour the entire mixture from the skillet into your prepared casserole dish, spreading it out evenly.
4. In a separate mixing bowl, combine the flour, baking powder, salt, and dried parsley for the dumplings. Use a pastry blender or a fork to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Pour in the whole milk and stir just until the dough comes together; be careful not to overmix.
5. Drop spoonfuls of the dumpling dough evenly over the top of the chicken filling in the casserole dish. Cover the dish loosely with aluminum foil, making sure the foil doesn’t touch the dumplings. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, or until the dumplings are golden brown and cooked through. Let it cool for a few minutes before serving.

Notes

• I always recommend using freshly shredded chicken from a rotisserie bird. It has so much more flavor and moisture than pre-packaged cooked chicken, which can sometimes be dry.
• Don’t be shy with the herbs. I like to add a pinch of dried thyme to the filling for an extra layer of savory flavor that really complements the chicken.
• Make sure your butter and milk are very cold when making the dumplings. This is my secret to getting an incredibly tender and fluffy texture every time.
• When dropping the dumpling dough, I try to leave a little space between each one. This allows them to expand and cook evenly, ensuring there are no doughy centers.