Oh, you are going to LOVE this Chicken and Dumpling Casserole! Seriously, if you’re looking for that ultimate cozy meal that just hugs you from the inside out, this is it. I remember making this for the first time on a chilly, rainy evening, and it was like a warm hug in a bowl. It’s so incredibly easy, too, which is a lifesaver on those busy weeknights when you just want something delicious without all the fuss. This isn’t your grandma’s complicated dumpling recipe; it’s a simplified, casserole version that’s just as satisfying and tastes like pure comfort. It truly tastes like it took hours, but trust me, it’s a breeze!
Why You’ll Love This Chicken and Dumpling Casserole
Honestly, what’s not to love about this dish? It’s the perfect blend of everything good in life!
- Quick and Easy Weeknight Dinner: Seriously, this comes together so fast. You’ll be out of the kitchen and onto the couch in no time. Minimal prep means maximum relaxation!
- Comfort Food at Its Finest: Every bite is like a warm, cozy hug. The creamy chicken and veggie filling with those fluffy, tender dumplings? Pure bliss. It’s the ultimate soul-soothing meal.
- Simple Ingredients, Delicious Results: You don’t need fancy stuff for this. Just a few basic pantry staples transform into something truly spectacular and satisfying. It proves you don’t need to be a gourmet chef to make something amazing!
Gathering Your Chicken and Dumpling Casserole Ingredients
Alright, let’s get everything ready for our amazing Chicken and Dumpling Casserole! Having all your ingredients prepped and measured makes the whole cooking process so much smoother. Trust me, it’s like setting yourself up for success! We’re keeping it simple with stuff you probably already have, but using good quality ingredients really does make a difference.
For the Casserole Base
You’ll need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 (10.5 ounce) can condensed cream of chicken soup
For the Fluffy Dumplings
And for those delicious dumplings:
- 1 cup biscuit baking mix
- 1/3 cup milk
Step-by-Step Guide to Making Chicken and Dumpling Casserole
Alright, let’s get this cozy casserole baking! It’s really not complicated at all, and the steps just flow so nicely. You’ll be amazed at how quickly you can get this deliciousness into the oven.
Preparing the Casserole Base
First things first, get your oven preheated to 375°F (190°C). While that’s warming up, grab a nice big oven-safe skillet or a Dutch oven. Heat up that tablespoon of olive oil over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. We want to get them nicely browned on all sides – this adds so much flavor! Once they’re browned, just scoop them out and set them aside for a moment. Now, into that same skillet, add your chopped onion, carrots, and celery. Let those veggies soften up a bit; it usually takes about 5 to 7 minutes. Toss in your minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to burn the garlic!
Creating the Creamy Sauce
Now, sprinkle that 1/4 cup of all-purpose flour right over the softened veggies. Stir it all around and let it cook for about a minute. This helps cook out that raw flour taste. Slowly, and I mean *slowly*, start whisking in your chicken broth and milk. Keep stirring until it’s all nice and smooth and starts to thicken up a bit. Bring it to a gentle simmer. Once it’s simmering, stir in your salt, pepper, dried thyme, and that can of condensed cream of chicken soup. Give it a good stir until everything is well combined. Now, bring your browned chicken back into the skillet and nestle it into that creamy veggie mixture. It’s starting to look amazing already!
Adding the Dumpling Topping
For the dumplings, it’s super simple. Grab a small bowl and mix together your biscuit baking mix and the 1/3 cup of milk. Just stir it until it’s combined – don’t overmix it, or your dumplings can get tough. You want a nice, slightly sticky dough. Now, just drop spoonfuls of this dumpling batter right over the top of the chicken and veggie mixture in the skillet. Try to space them out a bit so they have room to puff up.
Baking Your Perfect Chicken and Dumpling Casserole
Okay, time for the magic! Cover your skillet tightly with a lid (or foil if your skillet doesn’t have one). Pop it into that preheated oven and let it bake for about 25 to 30 minutes. This is when the dumplings will steam and cook through. After that initial baking time, carefully remove the lid. We want those dumplings to get a little golden and delicious on top, so bake it uncovered for another 5 to 10 minutes. You’ll know it’s ready when the dumplings are cooked through and have that lovely golden-brown hue.
Tips for the Ultimate Chicken and Dumpling Casserole
You want your Chicken and Dumpling Casserole to be absolutely perfect, right? It’s all about a few little tricks that make a big difference. Don’t worry, they’re super easy and will ensure you get rave reviews!
Ensuring Tender Chicken
The biggest thing with chicken is not to overcook it. When you’re browning the chicken pieces at the start, just get them golden on the outside. They don’t need to be cooked all the way through at that stage because they’ll finish cooking in the oven. Overdoing it on the stovetop means they can get a little tough and dry in the final casserole. Just a quick sear is all they need!
Achieving Perfect Dumplings
The secret to fluffy dumplings is really in the batter and not overmixing. When you mix the biscuit baking mix with the milk, just stir until it’s barely combined. A few lumps are totally fine! Overmixing develops the gluten too much, and you’ll end up with dense, chewy dumplings instead of light, airy ones. Also, make sure you cover the casserole tightly while they steam – that’s what makes them cook up so beautifully tender.
Flavor Enhancements
Want to kick up the flavor even more? Try using rotisserie chicken for extra depth! Or, for a little something extra in the sauce, a splash of white wine when you’re sautéing the veggies can be lovely. You could also add some fresh herbs like parsley or chives right at the end before serving for a pop of freshness. A little pinch of poultry seasoning in the sauce is also a great way to boost that classic chicken and dumpling flavor.
Ingredient Notes and Substitutions for Chicken and Dumpling Casserole
Making this Chicken and Dumpling Casserole is super forgiving, which is one of the things I love most about it! Sometimes you just don’t have exactly what the recipe calls for, and that’s totally okay. We can make it work!
Chicken Options
While the recipe calls for chicken breasts, feel free to use chicken thighs if you prefer – they’re often more forgiving and stay really moist. My absolute favorite shortcut, though? Rotisserie chicken! Just shred about 2 cups of it and add it in when the recipe says to return the browned chicken to the skillet. It’s a huge time-saver and adds so much extra flavor. You could even use leftover cooked chicken from another meal.
Dairy and Flour Alternatives
If you’re out of regular milk, any kind will work for the sauce and the dumplings – almond, soy, oat, you name it! For the dumplings, if you don’t have biscuit baking mix (like Bisquick), you can totally make your own. Just whisk together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Then, just follow the recipe using that mixture instead!
Vegetable Variations
This casserole is a fantastic base for adding other veggies you might have hanging around. Frozen peas are a classic addition – just stir them in during the last 10 minutes of baking. A handful of frozen corn works wonders too! You could also add some chopped zucchini or green beans if you like. Just make sure they’re chopped small enough to cook through in time.
Serving and Storing Your Chicken and Dumpling Casserole
Once your Chicken and Dumpling Casserole is out of the oven, golden and bubbly, it’s ready to be devoured! It’s pretty much a complete meal on its own, but a simple side salad with a light vinaigrette is always nice to cut through the richness. Some crusty bread for dipping into any extra sauce wouldn’t hurt either!
Serving Suggestions
Honestly, this casserole is so hearty and satisfying, it really doesn’t need much else. If you want to add a little something, a simple side salad with a tangy dressing is perfect. It adds a nice fresh contrast to the creamy, comforting casserole. And if you’re feeling extra, some warm crusty bread for soaking up any delicious sauce is always a winner in my book!
Leftover Storage and Reheating
Got leftovers? Lucky you! Just let the casserole cool down completely, then pop it into an airtight container and into the fridge. It should keep well for about 3 to 4 days. When you’re ready to reheat, the microwave is your best friend for a quick fix – just heat until warmed through. If you have a little more time, gently warming it in a saucepan over low heat or even in a low oven (around 300°F or 150°C) works great too, just cover it so the dumplings don’t dry out.
Frequently Asked Questions About Chicken and Dumpling Casserole
Got questions about making the best Chicken and Dumpling Casserole? I’ve got you covered! It’s a pretty straightforward dish, but a few little things can make it even better.
Can I make this Chicken and Dumpling Casserole ahead of time?
You totally can! You can assemble the whole casserole, minus the dumplings, and keep it covered in the fridge for up to a day. Just add the dumplings right before you’re ready to bake, and you might need to add a few extra minutes to the baking time since it’s starting out colder. Or, you can bake it completely, let it cool, and then cover and refrigerate. Reheating instructions are below!
What is the best way to reheat leftover Chicken and Dumpling Casserole?
The microwave is super fast for reheating your leftover casserole, just make sure to heat it until it’s nice and warm all the way through. If you have a bit more time, gently warm it in a saucepan over low heat, stirring occasionally. Or, pop it covered into a 300°F (150°C) oven for about 15-20 minutes. Covering it helps keep those dumplings nice and moist!
Can I use different types of chicken in this casserole?
Absolutely! While boneless, skinless chicken breasts work great, you can totally use boneless, skinless chicken thighs for a richer flavor. My favorite shortcut is using shredded rotisserie chicken! Just add about 2 cups of it when the recipe calls for returning the browned chicken to the skillet. It’s so easy and adds fantastic flavor to your Chicken and Dumpling Casserole.
How do I make dumplings from scratch if I don’t have biscuit mix?
No biscuit mix? No problem! For simple scratch dumplings, just whisk together 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Then, add about 1/3 cup of milk and stir until just combined – don’t overmix! Drop spoonfuls of this dough over your casserole just like the recipe says. Easy peasy!
Estimated Nutritional Information for Chicken and Dumpling Casserole
Just a heads-up, these numbers are estimates, okay? Everyone’s kitchen is a little different! But generally, a serving of this glorious Chicken and Dumpling Casserole comes in around 450 calories. You’re looking at about 20g of fat, with 7g of that being saturated, 25g of protein, and around 40g of carbohydrates. It’s a hearty meal that really satisfies!
Print
Amazing Chicken and Dumpling Casserole
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and easy chicken and dumpling casserole, perfect for a weeknight meal. It features tender chicken, creamy sauce, and fluffy dumplings baked together.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup biscuit baking mix
- 1/3 cup milk
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly.
- Stir in salt, pepper, thyme, and cream of chicken soup. Return chicken to the skillet.
- In a small bowl, combine biscuit baking mix and 1/3 cup milk. Stir until just combined. Drop spoonfuls of the dumpling mixture over the chicken and vegetable mixture.
- Cover the skillet and bake for 25-30 minutes, or until dumplings are cooked through and chicken is heated through.
- Uncover and bake for another 5-10 minutes, or until dumplings are golden brown.
Notes
- For a richer flavor, you can use rotisserie chicken.
- Add frozen peas or corn in the last 10 minutes of baking for extra vegetables.
- If you don’t have biscuit baking mix, you can make your own dumplings with flour, baking powder, salt, and milk.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken casserole, dumplings, comfort food, easy dinner, weeknight meal