Can I use biscuit mix for the dumplings?

Yes! You can substitute the homemade dumplings with biscuit mix for a quick and easy alternative. Simply prepare the biscuit dough as instructed on the package and drop spoonfuls onto the casserole before baking.

Can I make this casserole ahead of time?

Absolutely! You can prepare the chicken mixture in advance and store it in the refrigerator for up to 24 hours. Add the dumplings just before baking to ensure they remain light and fluffy.

How do I store leftovers?

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture, or microwave in short intervals.

Can I freeze this casserole?

Yes, but for best results, freeze the chicken mixture separately. When ready to bake, thaw it overnight in the fridge, then prepare fresh dumplings before baking.

What can I use instead of cream of chicken soup?

You can make a homemade version using a roux (butter and flour) combined with chicken broth and milk. Alternatively, use cream of mushroom soup for a different flavor.

Easy Chicken and Dumpling Casserole Recipe

Description

This comforting Chicken and Dumpling Casserole combines tender chicken, sautéed vegetables, and fluffy dumplings baked to golden perfection. It’s an easy-to-make dish that brings the classic flavors of chicken and dumplings into a convenient casserole form.

Ingredients

Scale

For the Chicken Base:

2 cups cooked, shredded chicken
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
3 tablespoons oil
3 cups low-sodium chicken broth
3 tablespoons all-purpose flour
1 cup frozen peas
1/4 teaspoon salt
1/2 teaspoon black pepper

For the Dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/3 cup nonfat or 1% milk

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Sauté the Vegetables: In a large skillet, heat oil over medium-high heat. Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
Prepare the Sauce: Sprinkle flour over the sautéed vegetables and stir to combine. Gradually add chicken broth, stirring continuously until the mixture thickens.
Combine with Chicken and Peas: Add shredded chicken and frozen peas to the skillet. Season with salt and pepper. Stir to combine and heat through.
Transfer to Baking Dish: Pour the chicken and vegetable mixture into a greased 9×13-inch casserole dish.
Prepare Dumpling Batter: In a mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined.
Top with Dumplings: Drop spoonfuls of the dumpling batter over the chicken mixture in the casserole dish, making about 8 dumplings.
Bake: Place the casserole in the preheated oven and bake uncovered for 15 minutes, or until the dumplings are golden brown.
Serve: Remove from the oven and let it cool slightly before serving. Enjoy!

Notes

Vegetable Variations: Feel free to add other vegetables like mushrooms or bell peppers based on your preference.
Dumpling Texture: Avoid overmixing the dumpling batter to ensure light and fluffy dumplings.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the dumplings’ texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (232g)
Calories: 220 kcal
Sugar: 3g
Sodium: 370mg
Fat: 8g
Saturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 16g
Cholesterol: 55mg