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The mere thought of Chicken and Dumpling Casserole conjures up memories of cozy family dinners, where the comfort of home cooked meals reigned supreme. Long evenings spent in the kitchen, stirring pots filled with tender chicken and lightly fluffy dumplings remind me of my mother’s kitchen, where every meal was a labor of love. This dish blends the warmth of classic comfort food with the convenience of a casserole, making it ideal for weeknight dinners or when you have friends over. Each bite offers a soothing blend of savory chicken and creamy goodness, topped with cloud-like dumplings that make sitting down with this meal all the more inviting.
So, why should you indulge in this casserole tonight? It’s genuinely satisfying, with a creamy base that envelopes the chicken and vegetables, providing layers of flavor with each forkful. The aroma wafting through your kitchen will have everyone wandering in to sneak a taste before it’s even served. Plus, it’s an incredibly efficient way to use up leftover cooked chicken or rotisserie chicken, saving you valuable time without sacrificing taste. This casserole feels like a big, warm hug – both delicious and nourishing.
Why you’ll love this recipe
You might be wondering what makes this Chicken and Dumpling Casserole worth your effort. First of all, it boasts a rich and creamy sauce that almost feels like a warm embrace with every spoonful, not to mention the bite-sized chicken and fresh vegetables create a delightful medley of textures. Plus, the fluffy dumplings—the pièce de résistance—serve as the perfect vehicle to soak up all that flavor. There’s a certain joy in pulling out a bubbling casserole from the oven, revealing those pillowy dumplings just waiting to be devoured. Children and adults alike can appreciate its place on the dinner table, and leftovers (if there are any) are simply something to look forward to the next day.
Gather these ingredients
Let’s dive into the pantry and fridge to see what you’ll need to whip up this wonderful dish:
- 3 cups cooked and chopped chicken: If you have leftover roasted chicken, this is a great way to repurpose it. If not, a rotisserie chicken can save you time and effort.
- ¼ cup unsalted butter: Richness and flavor are what you’re after. The butter will help sauté the veggies beautifully.
- 1 cup minced yellow onion: A classic aromatic that brings warmth and sweetness, conveying the essence of home cooking.
- 2 ribs chopped celery: Sweet and crunchy, celery adds a lovely freshness and depth to the dish.
- 2 peeled and chopped carrots: For color, sweetness, and nutrition, carrots always belong in a hearty casserole.
- ¼ cup all-purpose flour: This will help thicken that luscious sauce, creating a velvety texture that coats everything.
- 2 cups chicken broth: You can use homemade or store-bought; just keep it low-sodium to control the flavor. This is where comfort comes from.
- 1 cup half and half: A blend of milk and cream that imparts creaminess without being overly rich. If you’re watching fat intake, low-fat milk can work too.
- 1 teaspoon garlic powder: Garlic’s sweetness enhances the savory elements without overpowering the other flavors.
- 1 teaspoon dried parsley: A delicate herb that adds a hint of freshness to the dish.
- ½ teaspoon dried basil: A subtle hint of basil will elevate the flavors and tie everything together.
- Salt and pepper to taste: Essential for enhancing flavors and seasoning to your preference.
- 1 ½ cups all-purpose flour (for dumplings): The foundation for your fluffy dumplings, giving them their impressive rise.
- 1 ½ teaspoons baking powder: This is your rising agent; it’s what transforms the mixture into soft, airy dumplings.
- 1 ½ teaspoons salt: To ensure your dumplings are seasoned well throughout.
- 1 ½ teaspoons dried parsley: Just like before, it enhances the flavor and looks nice too.
- ¼ cup cold, cubed unsalted butter: This will keep your dumplings tender and flakey, so don’t skip this crucial step.
- ¾ cup + 2 tablespoons whole milk: This will bring everything together into a cohesive and gooey mixture. If you’re out of whole milk, 2% can also work.
The cooking process explained
So, let’s bring this casserole to life. Here’s how you can make it at home, step by step:
- First, in a large skillet, melt the butter over medium heat. Once it’s bubbling, toss in the minced onion, celery, and carrots. Sauté for about 5–7 minutes, until the vegetables are softened and fragrant. This is your flavor base.
- Sprinkle the flour over the vegetables, stirring constantly for about a minute until it’s absorbed. This step is essential for preventing lumps when you add the broth.
- Next, gradually whisk in the chicken broth and half and half, bringing the mixture to a simmer. Keep stirring until it thickens. You’re aiming for a pancake-batter-like consistency here.
- Add the cooked and chopped chicken, along with garlic powder, parsley, basil, salt, and pepper. Stir everything together until well combined and let it simmer gently for about 5 minutes.
- While the sauce simmers, let’s move to the dumplings. In a large bowl, mix together the flour, baking powder, salt, and parsley.
- Cut the cold butter into the dry ingredients using a pastry cutter or two forks until it resembles coarse crumbs. This will keep your dumplings tender.
- Pour in the milk and mix gently until just combined. Careful not to overwork it; you want these dumplings to be light and fluffy.
- Now dollop the dumpling mixture over your chicken and sauce layer evenly. Cover the skillet and transfer to a preheated oven at 375°F (190°C).
- Bake for about 20–25 minutes, or until the dumplings are puffy and golden. The smell will have you practically running to the kitchen.
- Once done, let it cool for a few minutes before diving in; this helps set the casserole so you don’t lose any filling on your plate.
Best way to enjoy it
This casserole shines as a standalone dish, but if you want to offer a bit more, consider a light side salad to balance the richness or some roasted vegetables for added color and texture. Fluffy biscuits or crusty bread make a perfect companion for mopping up the sauce. On cooler nights, an inviting glass of Chardonnay or a light-bodied red can enhance the entire experience.
Keeping leftovers fresh
If you happen to have any leftovers (which is often unlikely with such a comforting dish), you’re in luck. This casserole stores beautifully. Allow it to cool completely, then transfer any remaining portions into an airtight container. You can refrigerate it for up to three days. For longer storage, consider freezing in individual portions—perfect for quick lunches later on. When reheating, simply pop it in the oven or microwave until heated thoroughly, adding a splash of milk if it seems a bit thick.
Helpful cooking tips
Here are a few extra things you might want to keep in mind:
- Be gentle when mixing the dumpling batter. Overmixing can lead to tough dumplings, and we want them soft!
- For a veggie twist, feel free to add peas or green beans to the casserole—there’s room for creativity here.
- If you have leftover dumpling batter, consider making small boiled dumplings in broth for a quick lunch or snack instead of baking them.
Creative twists
If you’re feeling adventurous, why not mix it up a bit? Here are some variations:
- Herbed Dumplings: Mix in fresh herbs like chives or thyme for a fragrant twist.
- Cheesy Version: Add shredded cheese—think cheddar or Monterey Jack—into the dumpling mixture for a creamy touch.
- Spice it Up: A dash of cayenne pepper or a bit of hot sauce can introduce a pleasant kick to the sauce.
Ingredients
- 3 cups cooked and chopped chicken
- ¼ cup unsalted butter
- 1 cup minced yellow onion
- 2 ribs chopped celery
- 2 peeled and chopped carrots
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 ½ cups all-purpose flour (for dumplings)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried parsley
- ¼ cup cold, cubed unsalted butter
- ¾ cup + 2 tablespoons whole milk
Directions to follow
- Melt butter in a large skillet over medium heat. Sauté onion, celery, and carrots until soft, about 5–7 minutes.
- Sprinkle flour over the vegetables, stir constantly for 1 minute.
- Gradually whisk in chicken broth and half and half; simmer until thickened.
- Add chicken, garlic powder, parsley, basil, salt, and pepper. Stir to combine and simmer for 5 minutes.
- In another bowl, mix flour, baking powder, salt, and parsley for dumplings.
- Cut cold butter into flour until it resembles coarse crumbs. Add milk and mix gently.
- Dollop dumpling mixture over the sauce; cover and bake at 375°F for 20–25 minutes or until dumplings are golden.
- Let rest for a few minutes before serving.
Your questions answered
- Can I use different meat? Sure! Turkey or even a hearty combination of beans and veggies would work well.
- Can I prep this ahead of time? Yes, you can prepare the filling and dumplings in advance, then assemble and bake when ready.
- What’s the best way to add more flavor? Consider adding fresh herbs or a splash of white wine to the sauce.
- How long can I store leftovers? Up to three days in the fridge; you can freeze portions for a month.
- Can I substitute milk? Yes, a non-dairy milk alternative can be used, just ensure it’s unsweetened.
Cooking this Chicken and Dumpling Casserole is more than just making dinner; it’s about creating warmth and memories to cherish. The flavors, the textures, the smiles around the table—they all come together to create an experience worthy of a family gathering. I invite you to try your hand at this recipe. Embrace its hominess, tweak it to your liking, and don’t forget to share your thoughts in the comments. Let’s keep the conversation about food, comfort, and community alive!
Chicken and Dumpling Casserole
A comforting and delicious casserole that combines tender chicken, creamy sauce, and fluffy dumplings, perfect for family dinners.
Ingredients
Casserole Base
- 3 cups cooked and chopped chicken Use leftover roasted or rotisserie chicken.
- ¼ cup unsalted butter For sautéing vegetables.
- 1 cup minced yellow onion Classic aromatic vegetable.
- 2 ribs chopped celery Adds freshness.
- 2 peeled and chopped carrots For color and sweetness.
- ¼ cup all-purpose flour To thicken the sauce.
- 2 cups chicken broth Keep it low-sodium.
- 1 cup half and half Can use low-fat milk as an alternative.
- 1 teaspoon garlic powder Enhances savory flavor.
- 1 teaspoon dried parsley Adds a hint of freshness.
- ½ teaspoon dried basil Enhances flavor.
- to taste Salt and pepper Essential for seasoning.
Dumplings
- 1 ½ cups all-purpose flour For the dumplings.
- 1 ½ teaspoons baking powder Rising agent.
- 1 ½ teaspoons salt For flavor.
- 1 ½ teaspoons dried parsley For flavor.
- ¼ cup cold, cubed unsalted butter Keeps the dumplings tender.
- ¾ cup + 2 tablespoons whole milk To bind the ingredients.
Instructions
Preparation
- In a large skillet, melt the butter over medium heat. Once bubbling, add the minced onion, celery, and carrots. Sauté for about 5–7 minutes until softened.
- Sprinkle the flour over the sautéed vegetables, stirring constantly for about a minute until absorbed.
- Gradually whisk in the chicken broth and half and half, bringing it to a simmer until it thickens to a pancake-batter-like consistency.
- Add the cooked chicken, garlic powder, parsley, basil, salt, and pepper. Stir to combine and let it simmer for 5 minutes.
Dumpling Preparation
- In another bowl, mix the flour, baking powder, salt, and parsley for the dumplings.
- Cut cold butter into the flour until it resembles coarse crumbs. Add the milk and mix gently until just combined.
Assembling and Baking
- Dollop the dumpling mixture over the chicken sauce evenly. Cover and bake at 375°F (190°C) for 20–25 minutes until dumplings are golden.
- Let rest for a few minutes before serving.
Notes
Serve with a light side salad, roasted vegetables, or crusty bread. This casserole stores well; refrigerate leftovers for up to three days or freeze for longer storage.
