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Chicken Dumpling Casserole

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking, Mixing
  • Cuisine: American
  • Diet: Kosher
Chicken Dumpling Casserole

Description

This Chicken Dumpling Casserole layers tender shredded chicken, creamy sauce, and fluffy biscuit-style dumplings in a single comforting bake. The top turns golden while the sauce underneath stays luxuriously smooth, giving every spoonful balance. Layering instead of mixing keeps the dumplings light, while pantry staples make it simple enough for any weeknight. For another cozy meal, try our Creamy Lemon Ricotta Pasta Recipe Youll Crave.

Ingredients

  • 3 cups cooked shredded chicken (rotisserie or leftover roasted chicken)
  • 4 tablespoons unsalted butter (melted)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup frozen mixed vegetables (peas, carrots, corn, thawed)
  • 1 cup self-rising flour
  • 1 cup buttermilk (or whole milk plus 1 teaspoon lemon juice)
  • 2 tablespoons butter, melted (for drizzling on top)

Instructions

  1. Preheat Oven: Set the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Prepare Chicken Layer: Spread shredded chicken evenly across the bottom of the dish. Scatter diced onion and minced garlic on top.
  3. Season: Sprinkle salt, pepper, thyme, and paprika evenly over the chicken mixture for balanced flavor.
  4. Add Vegetables: Evenly distribute the thawed mixed vegetables over the seasoned chicken layer.
  5. Make the Sauce: In a mixing bowl, whisk together chicken broth, milk, and cream of chicken soup until smooth. Pour evenly over the chicken layers without stirring. Mixture should look layered rather than combined.
  6. Mix Dumpling Batter: In another bowl, whisk together self-rising flour and buttermilk just until combined. Batter should be pourable but thick.
  7. Layer the Batter: Carefully pour the batter over the casserole, covering the top as evenly as possible. Do not stir or mix.
  8. Add Butter Topping: Drizzle melted butter over the batter layer for a rich, golden finish.
  9. Bake: Place casserole in the oven and bake for 30 minutes at 375°F (190°C) until the top is golden brown and the edges are bubbling visibly around the sides.
  10. Check Doneness: Center should be set and biscuit top should spring back lightly when pressed without appearing wet.
  11. Rest Before Serving: Cool for 10 minutes before serving to let the sauce thicken and layers settle.

Notes

  • Substitution: Use canned turkey or leftover roast turkey instead of chicken for a post-holiday variation.
  • Make-Ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake 10 extra minutes if chilled.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat individual portions in the oven at 350°F (175°C) for 15 minutes or microwave for 2 minutes until steaming hot.
  • Freezing: Freeze baked casserole in portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Serving Suggestion: Pair with a crisp green salad or roasted vegetables for balance.
  • For a richer flavor, add a sprinkle of grated Parmesan over the dumpling batter before baking.

Nutrition

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