Chicken And Dumpling Casserole Recipe

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.

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Total Time 1 5

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

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.
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.
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.
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.
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.