Description
This comforting Chicken and Dumpling Casserole combines tender cooked chicken and sautéed vegetables in a creamy sauce, topped with fluffy homemade dumplings baked to a golden brown. Perfect for a cozy family dinner.
Ingredients
Scale
Chicken and Vegetables
- 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
Dumplings
- 1 ½ cups all-purpose flour
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with non-stick cooking spray to prevent sticking.
- Sauté Vegetables: In a large skillet, melt the ¼ cup unsalted butter over medium-high heat. Add the minced yellow onion, chopped celery, and chopped carrots. Cook, stirring frequently, for about 5 minutes until the vegetables are tender.
- Make Sauce Base: Whisk the ¼ cup all-purpose flour into the vegetable mixture in the pan. Slowly whisk in the chicken broth and half and half, stirring until a gravy forms.
- Add Chicken and Seasonings: Stir in the cooked chopped chicken, garlic powder, dried parsley, dried basil, and season with salt and pepper to taste. Cook for a few more minutes to combine flavors.
- Transfer to Baking Dish: Pour the chicken and vegetable mixture into the prepared baking dish evenly.
- Prepare Dumpling Dough: In a bowl, whisk together flour, baking powder, salt, and dried parsley. Using a pastry blender or fork, cut in the cold cubed butter until the mixture is crumbly and butter is evenly distributed.
- Add Milk to Dumplings: Pour the whole milk into the flour mixture and gently stir to bring the dough together without overmixing.
- Top Casserole with Dumplings: Drop spoonfuls of the dumpling dough evenly across the top of the chicken and vegetable mixture in the baking dish.
- Bake Covered: Loosely cover the dish with foil ensuring it does not touch the dumplings. Bake for 30 minutes at 350 degrees Fahrenheit.
- Finish Baking Uncovered: Remove the foil and bake for an additional 15 minutes until the dumplings are lightly browned on top and cooked through.
- Cool and Serve: Remove from the oven and let the casserole cool for a few minutes before serving to allow it to set.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing this casserole is not recommended as dumplings may lose texture.
- You can prepare the chicken and vegetable mixture up to 4 days ahead and keep it covered in the fridge, then add dumplings and bake when ready to serve.
- If you prefer, use low-fat half and half or milk to reduce fat content slightly.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour blend and use gluten-free baking powder.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
