Chicken and Dumplings Casserole Recipe | Easy + Best

This easy recipe makes a delicious chicken and dumpling casserole. Perfect for family dinners, it is loaded with flavor and comes together in no time flat!

If you are looking for a hearty meal that is easy to prepare, this chicken and dumplings casserole recipe is an excellent choice. This dish combines tender chicken, savory vegetables, and fluffy dumplings, all baked together in one convenient casserole that is pure comfort food.

Chicken and Dumplings Casserole Recipe | Easy + Best

Chicken & dumpling casserole is the epitome of comfort food. It consists of tender and juicy chicken in a savory gravy with a hint of garlic and fresh peas. But the best part of this easy casserole is the layer of fluffy, buttery dumplings baked to perfection right in the gravy. This chicken and dumpling casserole recipe is cozy and perfect for a chilly day when you want a warmup.

This fabulous chicken and dumplings recipe simplifies meal prep and delivers classic comfort food flavors and homemade dumplings that will make it a family favorite! Next time you want an easy dinner recipe, try this delicious chicken casserole.

Learn how to make a comforting chicken and dumplings casserole with a simple recipe perfect for weeknight dinners. A flavorful and hearty dish everyone will love!

Tips and variations for making this easy chicken and dumplings casserole:

● Cubed, boneless, skinless chicken breasts were used to make this dish, but boneless, skinless chicken thighs or chicken tenderloin will also work.
● You can save time using leftover (pre-cooked) chicken breast, leftover chicken, or even use rotisserie chicken.
● You could use leftover turkey to make this recipe, but it will change the flavor of the dish.
● You can use fresh minced garlic or pre-minced garlic in a jar; approximately one (1) teaspoon will equal the two (2) minced cloves (depending on the clove size). Any Italian store will have it in a large jar.
● If you want another time saver, use a biscuit mix like Bisquick for the dumplings, but still add the parsley to it; it just tastes better.
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1-cup mark. Leave undisturbed for 5 minutes and then stir and use.
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or at your local grocery store, which may carry it.
● ½ cup onion is close to one medium onion.
● You can use four cups of chicken stock in place of the broth,
● In the United States, ½ cup butter = 1 stick of butter, 1 cup = 2 sticks of butter
● If you prefer, try frozen carrots.
● Store leftovers, covered, in the fridge for up to 3 days. Reheat in the microwave at 50% power until heated through.
● You can freeze this casserole for up to 3 months. Ensure it has cooled completely before placing it in an airtight container. Thaw in the fridge before heating through.
● You can also freeze this casserole prior to baking. Prepare the casserole, but prior to baking, cover the entire casserole dish in aluminum foil before wrapping it in plastic wrap. Freeze this way for up to 3 months. When you are ready to serve, unwrap and thaw in the fridge. Once thawed, bake as usual.

Here are some of the best chicken recipes on my website. Try one of my favorite recipes:

● Simple and Easy Chicken Breast Oven Bake Casserole Recipe
● Slow Cooker Chicken Pot Pie
● Chicken Pad Thai | Quick & Easy Homemade Recipe

If you like easy dinners, try one of these skillet recipes:

● Chicken ala King Recipe
● Chicken Cacciatore | Best Tasting Recipe and So Easy to Make!
● Best Easy Lasagna in a Skillet Pan Recipe

Chicken and Dumplings Casserole Recipe Ingredients:

For the Chicken Casserole

● ¼ cup Butter, divided (plus a tablespoon for greasing the casserole dish)
● 1 pound Skinless, Boneless Chicken Breasts (or thigh), cut into 1” cubes
● ½ cup Chopped Onion
● ½ cup Chopped Celery
● 1 Tablespoon minced fresh Garlic
● ½ cup All-purpose Flour
● 2 teaspoons White Granulated Sugar
● 1 teaspoon of Salt
● 1 teaspoon dried Basil
● ¼ teaspoon dried Sage
● ½ teaspoon black Pepper
● 4 cups Chicken Broth
● 2 cups Frozen Peas

For the Dumplings

● 1 cup All-purpose Flour
● 2 teaspoons Baking Powder
● ½ teaspoon Salt
● 1 teaspoon dried Parsley
● 1 Tablespoon Unsalted Butter, softened
● ½ cup Buttermilk

Chicken and Dumplings Casserole Mise en Place:

● Measuring Cup
● Measuring Spoons
● 12-14″ Skillet Pan
● 13″x9″ Casserole Dish
● Rubber Spatula or Wooden Spoon
● Small Bowl
● Fork
● Spoon

Chicken and Dumplings Casserole Recipe Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Use a tablespoon of butter to grease your casserole dish. Set aside.

3. In a large skillet or a 12″ frying pan, melt ¼ cup of butter with your burner on medium heat.

4. Add the diced chicken to the pan and sauté until browned and cooked through.

5. Add the onions, celery, and minced garlic and cook over medium heat until the veggies are tender, about 3-4 minutes.
6. Add the flour, sugar, salt, basil, sage, and black pepper. Stir to fully coat the chicken and vegetables.

7. Add the chicken broth to the pan and bring it to a boil over medium-high heat. Reduce the heat to medium and continue to boil for about 4 minutes while the broth mixture thickens. Stir the pan occasionally to keep the sauce from sticking to the bottom of the pan.

8. Add the frozen peas to the pan and cook for another 2 minutes.

9. Pour the chicken mixture into the bottom of your prepared baking dish. Set aside for a moment.

10. In a small mixing bowl, use a fork to whisk together the flour, baking powder, salt, and dried parsley.

11. Add the butter and use the fork (or your fingertips) to cut the butter into the flour. You will end up with a sandy texture.

12. Add the buttermilk and use your fork to stir it roughly together. It will look a little gooey and sticky at this point.

13. Use a spoon or ice cream scoop to drop spoonfuls of the dumpling dough over the top of the chicken casserole.

14. Bake for 35-40 minutes in a preheated 350°F oven. The casserole will bubble, and the top of the dumplings will be golden brown. If you are still unsure, insert a toothpick into a dumpling. If it comes out clean, you are ready to serve immediately and piping hot.

15. Store leftovers, covered with plastic wrap or in an airtight container in the fridge for up to three (3) days. Reheat in the microwave at 50% power until heated through.

Yield: 1

Chicken and Dumplings Casserole Recipe | Easy + Best

Print

Chicken and Dumplings Casserole Recipe | Easy + Best. This easy recipe makes a delicious chicken and dumpling casserole. Perfect for family dinners, it is loaded with flavor and comes together in no time flat!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

For the Chicken Casserole

• ¼ cup Butter, divided (plus a tablespoon for greasing the casserole dish)
• 1 pound Skinless, Boneless Chicken Breasts (or thigh), cut into 1” cubes
• ½ cup Chopped Onion
• ½ cup Chopped Celery
• 1 Tablespoon minced fresh Garlic
• ½ cup All-purpose Flour
• 2 teaspoons White Granulated Sugar
• 1 teaspoon of Salt
• 1 teaspoon dried Basil
• ¼ teaspoon dried Sage
• ½ teaspoon black Pepper
• 4 cups Chicken Broth
• 2 cups Frozen Peas

For the Dumplings

• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 1 teaspoon dried Parsley
• 1 Tablespoon Unsalted Butter, softened
• ½ cup Buttermilk

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Use a tablespoon of butter to grease your casserole dish. Set aside.
3. In a large skillet or a 12" frying pan, melt ¼ cup of butter with your burner on medium heat.
4. Add the diced chicken to the pan and sauté until browned and cooked through.
5. Add the onions, celery, and minced garlic and cook over medium heat until the veggies are tender about 3-4 minutes.
6. Add the flour, sugar, salt, basil, sage, and black pepper. Stir to fully coat the chicken and vegetables.
7. Add the chicken broth to the pan and bring it to a boil over medium-high heat. Reduce the heat to medium and continue to boil for about 4 minutes while the broth mixture thickens. Stir the pan occasionally to keep the sauce from sticking to the bottom of the pan.
8. Add the frozen peas to the pan and cook for another 2 minutes.
9. Pour the chicken mixture into the bottom of your prepared baking dish. Set aside for a moment.
10. In a small mixing bowl, use a fork to whisk together the flour, baking powder, salt, and dried parsley.
11. Add the butter and use a fork (or your fingertips) to cut it into the flour. You will end up with a sandy texture.
12. Add the buttermilk and use your fork to stir it roughly together. It will look a little gooey and sticky at this point.
13. Use a spoon or ice cream scoop to drop spoonfuls of the dumpling dough over the top of the chicken casserole.
14. Bake for 35-40 minutes in a preheated 350°F oven. The casserole will bubble, and the top of the dumplings will be golden brown. If you are still unsure, insert a toothpick into a dumpling. If it comes out clean, you are ready to serve immediately and piping hot.
15. Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to three (3) days. Reheat in the microwave at 50% power until heated through.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 302Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 1136mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 24g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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