Chicken and Dumpling Casserole

5 from 11 votes

Chicken and Dumpling Casserole

Savor the homestyle comfort of our Chicken and Dumplings Casserole, a delightful blend of tender chicken and garden-fresh vegetables, enrobed in a rich, savory broth. Crowned with fluffy dumplings infused with cheese and chives, this casserole is ideal for a cozy family dinner.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Dish

Cuisine: American

Keyword: chicken and dumping casserole

Servings: servings

Author: Dahn Boquist

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

Use pre-cooked chicken: Rotisserie or leftover chicken is a great time-saver. Just make sure it’s shredded or cut into bite-sized pieces.

Don’t overmix the dumpling batter: A few lumps are fine. Just ensure there are no dry pockets of flour.

Let the batter rest: Allowing it to sit while you prepare the casserole helps the ingredients hydrate and results in more tender dumplings.

Swap herbs if needed: You can substitute dried herbs for fresh; just use about half the amount.

Customize the veggies: Use your favorite frozen vegetables; peas, corn, green beans, and carrots all work well.

Cover while baking: Keeping the casserole covered traps steam, helping the dumplings stay soft and tender. Since this dish has less broth than soup, the steam ensures the dumplings maintain their light, fluffy texture.

Nutrition