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.