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This Chicken and Dumplings Casserole brings all the cozy comfort of the classic dish in an easy oven baked recipe. Tender chicken, creamy sauce, and buttery biscuit topping come together for a hearty meal that feels like home. Perfect for a family dinner or potluck. It’s simple to make and even easier to love.
This baked version of our popular chicken and dumpling soup merges the nostalgia of the classic recipe with the ease of modern cooking. Speaking of dumplings, if you’re a fan of these delightful morsels, you might also enjoy a different twist in my cozy potato soup with dumplings. It’s another comforting recipe that’s perfect for chilly evenings or when you just need a little extra warmth in your meal.
Here is Why This Chicken Casserole Recipe Works
Homemade, From-Scratch Quality: Fluffy homemade dumplings and a rich, savory sauce bring the comfort of true from-scratch cooking to your table.
Convenience with Pre-Cooked Chicken: Using rotisserie or leftover chicken keeps prep simple without sacrificing flavor. It’s perfect for busy weeknights.
Versatility and Customization: Easily make it your own with your favorite vegetables or herbs; this recipe welcomes creativity.
Comfort Food Appeal: With tender chicken, creamy gravy, and soft dumplings, this dish delivers that cozy, satisfying comfort food experience every time.
Ingredients for Chicken and Dumplings Casserole
Here are the ingredients you will need for your shopping list. Scroll down to the recipe card for all the details.
- Meat: Chicken. You can use leftover chicken, a store-bought rotisserie chicken, or just brown some chicken thighs on the spot.
- Produce: Onion, Celery, Carrots, Garlic, Chives
- Pantry: All-purpose flour, Smoked Paprika, Baking Powder
- Pantry Seasonings: Salt, Black Pepper, Red Pepper Flakes
- Condiments: Olive Oil, Tomato Paste, Worcestershire
- Dairy: Butter, Whole Milk, Parmesan Cheese
- Frozen: Mixed Veggies
Tips for The Best Casserole
- For a flawless Chicken and Dumpling Casserole, remember to avoid overmixing the batter and allow the batter to rest for tender dumplings.
- Cover the dish with greased aluminum foil while it is baking. That will hold in some steam and make the dumplings tender and plump.
- For convenience, use precooked chicken or a rotisserie chicken from the store. Dark chicken meat will add more flavor than white meat.
- Make two easy recipes by cooking some oven roasted chicken thighs or slow cooker chicken adobo for one dinner, then use the leftover chicken thighs to make this chicken and dumplings bake.
Serving Suggestions For Oven Chicken and Dumplings
Serve this dumpling casserole dish with a light salad or crusty bread. Baked chicken and dumplings is hearty enough to stand alone but pairs beautifully with easy sides like green beans Almondine, sriracha Brussels sprouts, or glazed rainbow carrots.
Storing and Reheating
In the Fridge: Store any leftover chicken and dumplings in an airtight container in the fridge for up to 3 days.
In the Freezer: You can freeze the chicken casserole for up to 3 months if stored in a freezer proof container.
Reheating: Cover and reheat in the oven for best texture. You can also reheat individual servings in the microwave but make sure you stir frequently.
Recipe Variations
Add a spin to this baked chicken and dumplings with these easy recipe variations. Whether you’re craving something earthy and rich or spicy and robust, these twists on the classic recipe offer new ways to enjoy chicken.
Creamy Mushroom and Chicken Casserole
For a rich and earthy twist, substitute half of the chicken with a variety of mushrooms like portobello, cremini, or shiitake. Cook the mushrooms with the onions. Add a splash of white wine to the broth for extra flavor. This easy recipe variation brings a delightful umami depth to the classic dish, perfect for mushroom lovers.
Spicy Cajun Chicken Casserole
Infuse a bit of Cajun flair into the recipe by adding Cajun seasoning to both the chicken mixture and the dumplings. Include andouille sausage along with the chicken for a spicy kick. Bell peppers, in addition to the other veggies, can add color and a sweet contrast to the spice. This recipe variation is great for those who enjoy a bit of heat and the robust flavors of Cajun cuisine.
This baked Chicken and Dumplings is more than just a meal; it’s a comforting experience that brings joy and warmth to your table. With its balance of hearty ingredients and simple preparation, it’s sure to become a favorite in your recipe collection. Give it a try and enjoy the rich flavors and homestyle comfort it offers!
Looking for more cozy dinner ideas? Try my Chicken and Wild Rice Pot Pie for another hearty bake, or my Chicken Stuffed Peppers when you want something lighter but just as satisfying.
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Chicken and Dumpling Casserole
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Ingredients
Drop Dumplings
- 1¾ cups all-purpose flour
- ¼ cup grated parmesan cheese
- 2 tablespoons fresh chopped chives
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- 5 tablespoons butter
For the Chicken Casserole
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 stalks celery , chopped
- 2 large carrots, chopped
- 3 to 4 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 2 teaspoons chopped fresh sage
- 1 teaspoon Fresh thyme, chopped
- 3 tablespoons butter
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 4 cups chicken broth
- ¼ cup grated Parmesan cheese
- 2 teaspoons Worcestershire sauce
- 4 cups shredded cooked chicken
- 1½ cups frozen mixed vegetables
Instructions
Make the Dumpling Batter
- Place the flour, cheese, chives, baking powder, and salt in a mixing bowl. Stir to combine the ingredients well.
- Add the milk and butter to a separate bowl and zap it in the microwave until the butter melts. Pour the warm milk mixture into the flour mixture. Use a wide spatula to gently fold the mixture just until there are no dry spots of flour. Don’t over mix. The batter should look a bit lumpy. If you mix it until it is smooth, the dumplings won’t be as tender and fluffy.
- Cover the batter with plastic wrap and let it rest while you make the chicken casserole.
For the Casserole
- Preheat the oven to 350°F. Grease a 13 x 9 inch casserole dish and set it aside.
- Heat the oil in a large saucepan over medium high heat. Add the onion, celery, and carrots and saute for 3 to 5 minutes, or until the onions are softened. Toss in the garlic, tomato paste, paprika, sage, and thyme. Saute for 1 minute.
- Add the butter and stir until melted. Add the flour, salt, black pepper, and red pepper flakes. Cook and stir for 1 to 2 minutes.
- Slowly pour in the chicken broth, stirring constantly. Bring to a gentle simmer and cook for 3 to 5 minutes or until thickened.
- Add the Parmesan and Worcestershire and stir well. Stir in the cooked chicken and veggies. Taste the mixture and add additional salt if desired. Transfer the mixture to the casserole dish.
- Drop golf ball sized balls of dough on top of the chicken mixture. Cover the dish with a sheet of greased aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for 10 to 15 minutes or until the chicken mixture is bubbling up around the dumplings. If you stick a toothpick into the dumplings, it should come out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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