Chicken & Dumpling Casserole

Chicken and dumpling casserole Comfortable, delicious plate! Topped with tender chicken and plenty of vegetables. Soft and buttery dumplings For the ultimate comfort cooking.

Chicken & Dumpling Casserole Ingredients

• chicken: You can use rotisserie chicken or store-cooked and packaged chicken. I used the air fryer chicken breast recipe.
• Cooking Chicken: If you are cooking your own chicken, you will need about 2 large chicken breasts.
• Frozen Vegetables: To make this recipe even easier, feel free to swap fresh vegetables for a frozen medley.

• dumpling: Instead of using this dough recipe, you can make dumplings using a pre-made biscuit mix. Follow package instructions.

How to Make Chicken and Dumpling Casserole

Get the cozy flavor of chicken and dumplings in this easy-to-make casserole. It makes a perfect dinner on its own, but you can also add a fresh green salad!

chicken and vegetables

1. Vegetable dishes: Preheat the oven to 350°F, then spray a baking dish with nonstick cooking spray. In a large skillet, melt the unsalted butter over medium heat. Then add the chopped yellow onion, chopped celery and chopped carrots to the pan. Cook, stirring frequently, until vegetables are tender, about 3 to 5 minutes.
2. Make the sauce: Stir all-purpose flour into vegetable mixture. Then slowly whisk in the chicken broth and half-and-half. Stir the liquid and a gravy should form.
3. add: Stir in cooked and chopped chicken, garlic powder, dried parsley, dried basil, salt and pepper.
4. Transfer to baking dish: Cook for a few minutes to bring everything together. Then pour the chicken and vegetables into the prepared casserole dish.

dumpling

5. To make dumplings: In a bowl, mix together all-purpose flour, baking powder, salt, and dried parsley. Using a pastry blender or fork, fold the chopped cold unsalted butter into the flour mixture until combined.
6. Add dumplings to the top: Pour whole milk into the mixture to bring the dough together. Drop a spoonful of dumpling batter evenly over the chicken and vegetables.
7. baking: Cover the plate loosely with foil to avoid touching the dumplings. Place in the oven and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned. Remove from the oven and let the chicken and dumpling casserole cool for a few minutes before serving.

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Chicken and Dumpling Casserole

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It’s a cozy, family-favorite comfort dish that brings all the flavor of traditional chicken and dumplings to an easy casserole.

lecture Dinner, main course

cooking American

keyword Chicken and Dumplings Casserole, Chicken and Dumplings Casserole Recipe, Chicken and Dumplings

preparation time 20 minute minute

cooking time 45 minute minute

total time 1 hour hour 5 minute minute

night soil 6 night soil

calorie 450calorie

author Alyssa Rivers

ingredient

chicken and vegetables

• 3 cup cooked and chopped chicken
• ¼ cup unsalted butter
• 1 cup chopped yellow onion
• 2 Ribs Chopped Celery
• 2 peeled and chopped carrots
• ¼ cup all purpose flour
• 2 cup chicken broth
• 1 cup half and half
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• salt and pepper to taste

dumpling

• 1 ½ cup all purpose flour
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon salt
• 1 ½ teaspoon dried parsley
• ¼ cup Cold cubes of unsalted butter
• ⅔ cup + 2 tablespoons whole milk

guideline

chicken and vegetables

• Preheat the oven to 350 degrees F and spray a baking dish with nonstick cooking spray.
• Melt it in a large frying pan. ¼ cup unsalted butter over medium-high heat. addition 1 cup chopped yellow onion, 2 ribs, chopped celeryand 2 carrots, peeled and chopped Add to pan and cook, stirring frequently, until vegetables are soft. Approximately 3 to 5 minutes.
• churn ¼ cup all-purpose flour Add to vegetable mixture and whisk slowly. 2 cups chicken broth and 1 cup half and half. Stir the liquid and a gravy should form.
• Please stir 3 cups cooked, shredded chicken, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried basiland salt and pepper to taste.
• Cook for a few minutes to bring everything together, then pour the chicken and vegetables into the prepared baking dish.

dumpling

• Mix the ingredients together in a bowl 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1½ teaspoons saltand 1 ½ teaspoons dried parsley. Cut using a pastry blender or fork. ¼ cup cold unsalted butter Fold into flour mixture until evenly distributed.
• pour ½ cup + 2 tablespoons whole milk Add to mixture to bring dough together. Drop a spoonful of dumpling batter evenly over the chicken and vegetables.
• Cover loosely with foil to avoid touching the dumplings and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned.
• Remove from the oven and let the casserole cool for a few minutes before serving.

memo

Storage and Preparation Instructions

• refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• From the freezer: I do not recommend freezing this recipe.
• Stay ahead: Gather the chicken and vegetables and cover the plate. Make the dumplings and store them in the refrigerator for up to 4 days before topping and baking the casserole.

nutrition

calorie: 450calorie | carbohydrate: 37g | protein: 15g | province: 27g | Saturated Fat: 15g | Polyunsaturated fat: 2g | Monounsaturated fat: 8g | Trans fat: 1g | Cholesterol: 89mg | sodium: 1070mg | potassium: 378mg | fiber: 2g | sugar: 6g | Vitamin A: 4179IU | Vitamin C: 5mg | calcium: 178mg | steel: 2mg

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