Yield: 8 Servings
Chicken and Dumplings Casserole
This hearty Chicken and Dumplings Casserole is the perfect comfort food. Loaded with shredded chicken and vegetables, this saucy dish with homemade dumplings comes together quickly and finishes in the oven.
Ingredients
- 6 tablespoons butter
- ¼ cup diced onion
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon chicken bouillon, optional
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 3 cups shredded cooked chicken
- 1 cup frozen peas
Dumplings:
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk, plus 2 tablespoons if needed
- 3 tablespoons melted butter
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Instructions
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Cook until softened, about 4 minutes.
- Stir in the flour, until all flour is absorbed. Then stir in the Worcestershire sauce, salt, pepper, and chicken bouillon.
- Whisk in the chicken broth and cook until it begins to thicken just a little. Stir in the heavy whipping cream, then add the shredded chicken and peas. Pour the chicken mixture into a greased 9x13-inch pan.
- Preheat the oven to 350°F.
- Dumplings: In a medium-sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Stir in the milk and melted butter, until smooth. Dough should be spoonable. Add another tablespoon or two of milk if your dough is too thick.
- Gently drop tablespoons of dough on top of the chicken mixture.
- Bake uncovered, for 35 minutes, until the dumplings are cooked through.
- Remove and let rest for 5 minutes, before serving.
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Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- The sauce will be thin and soupy before you add the dumplings. This is so that the dumplings cook well, and they soak up some of the sauce. The sauce will get thicker as it bakes.
- You can add mixed vegetables instead of just peas if you prefer.
- I use a rotisserie chicken for this, but you can also cook and shred chicken breasts.
Nutrition
Serving: 1, Calories: 463kcal, Carbohydrates: 28g, Protein: 18g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 1114mg, Fiber: 2g, Sugar: 4g