This Chicken and Dumpling Casserole is a comforting and hearty dish that will make you feel right at home. With tender chicken, a creamy sauce, and light, fluffy dumplings, this casserole bakes up to perfection, offering a warm and satisfying meal. It’s a one-dish wonder that’s both easy to prepare and full of flavor. Whether you're looking for a cozy family dinner or a meal to impress guests, this casserole is sure to become a favorite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked, shredded chicken
1 cup all-purpose flour
1 cup milk
½ cup unsalted butter, melted
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup frozen peas and carrots
½ teaspoon dried thyme
½ teaspoon dried parsley
Directions
I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Then, I spread the shredded chicken evenly at the bottom of the baking dish.
I sprinkle the frozen peas and carrots over the chicken.
In a separate bowl, I whisk together the melted butter, flour, baking powder, salt, garlic powder, onion powder, and milk until smooth. I pour this mixture evenly over the chicken and vegetables without stirring.
In another bowl, I whisk together the chicken broth and cream of chicken soup until smooth. I gently pour this over the casserole, again not stirring.
I sprinkle dried thyme and parsley on top.
I bake the casserole uncovered for 40-45 minutes, or until it’s golden brown on top and bubbly around the edges.
Once done, I let it cool for about 5 minutes before serving.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Storage/Reheating
I find this casserole stores well in the fridge for up to 3-4 days. To store, I let it cool completely, cover it tightly with plastic wrap or foil, and place it in the fridge. When it’s time to reheat, I cover it with foil and bake it at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes, depending on your microwave’s power.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great for this casserole! It’s a time-saver and adds even more flavor.
Can I freeze Chicken and Dumpling Casserole?
Yes, this casserole freezes well. After it’s baked and cooled, I wrap it tightly in plastic wrap or foil and freeze it for up to 3 months. When ready to eat, I let it thaw in the fridge overnight and reheat as usual.
Can I add other vegetables to the casserole?
Absolutely! I like to add a mix of vegetables like corn, green beans, or bell peppers for extra flavor. You can easily swap in your favorites.
Is it possible to make this casserole gluten-free?
Yes! To make this recipe gluten-free, I use a gluten-free flour blend and ensure that the cream of chicken soup and chicken broth are gluten-free.
Can I make this ahead of time?
Yes, I can assemble the casserole a day in advance, cover it, and store it in the fridge. When I’m ready to bake, I just pop it into the oven for the cooking time.
Conclusion
This Chicken and Dumpling Casserole is one of my go-to comfort foods that always satisfies. It's easy to make, delicious, and sure to be a hit with the whole family. The combination of tender chicken, a creamy sauce, and light dumplings baked to perfection is the ultimate cozy meal. I love that it’s simple enough for a busy weeknight but tasty enough for any occasion. Give it a try, and I’m sure it will become a family favorite in your home too.
Recipe:
Chicken and Dumpling Casserole
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This Chicken and Dumpling Casserole is the ultimate comfort food, with tender chicken, creamy sauce, and fluffy dumplings. A one-dish wonder that bakes to perfection for a satisfying meal your family will love. Ideal for busy weeknights or cozy dinners, this easy casserole is simple, hearty, and full of flavor.
Ingredients
2 cups cooked, shredded chicken
1 cup all-purpose flour
1 cup milk
½ cup unsalted butter, melted
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup frozen peas and carrots
½ teaspoon dried thyme
½ teaspoon dried parsley
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the shredded chicken evenly in the bottom of the baking dish.
- Sprinkle the frozen peas and carrots over the chicken.
- In a separate bowl, whisk together melted butter, flour, baking powder, salt, garlic powder, onion powder, and milk until smooth. Pour evenly over the chicken and vegetables, without stirring.
- In another bowl, whisk the chicken broth and cream of chicken soup until smooth. Gently pour over the casserole without stirring.
- Sprinkle dried thyme and parsley over the top.
- Bake uncovered for 40-45 minutes, until golden brown on top and bubbly around the edges.
- Let it cool for 5 minutes before serving.
Notes
Storage/Reheating: Store in the fridge for 3-4 days. To reheat, cover with foil and bake at 350°F for 20-25 minutes.
Freezing: After baking and cooling, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
Substitutions: You can use rotisserie chicken for a quicker prep or add other vegetables like corn, green beans, or bell peppers for extra flavor. To make it gluten-free, swap the flour for a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
