Easy Chicken And Dumpling Casserole Recipe 435

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CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

Chicken & Dumpling Casserole Recipe without biscuits- use rotisserie chicken for a simple weeknight meal. Can also use leftover holiday turkey. Guaranteed to have your kids asking for seconds!

Provided by Plain Chicken

Categories     Main Course

Time 45m

Number Of Ingredients 8

3-4 cups of cooked chicken (I use a rotisserie chicken)
2 cups chicken broth
¼ cup unsalted butter
1 cup all-purpose flour
1¼ tsp baking powder
¼ tsp salt
1 cup milk
1 (10.75-oz) can cream of chicken soup

Steps:

  • Preheat oven to 400ºF.
  • Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
  • Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
  • Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
  • Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS



Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
  • Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  • Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  • Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  • Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

EASY CHICKEN AND DUMPLING CASSEROLE RECIPE - (4.3/5)



Easy Chicken and Dumpling Casserole Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 7

3 1/2 - 4 cups cooked chicken, cubed or shredded (I used a whole Traditional flavor rotisserie)
1/2 stick (1/4 cup) unsalted butter
1 cup self-rising flour*
1 cup milk
2 cups reduced-sodium chicken broth
1 (10 3/4 oz) can cream of chicken soup
NOTE: All-purpose flour may be substituted for the self-rising by adding 1 1/4 teaspoons baking powder and 1/8 teaspoon salt to 1 cup all-purpose.

Steps:

  • Preheat oven to 400 F. Melt the butter and pour into a 13x9 baking pan. Spread the chicken on top of the butter. DO NOT STIR. In a mixing bowl, whisk together the milk and the flour until smooth then pour gently over the chicken. DO NOT STIR. Using the same bowl, whisk together the chicken broth and the soup. Slowly pour that over the top of all. DO NOT STIR. Bake uncovered for 35-40 minutes or until light golden brown. Let casserole rest about 10 minutes before serving.

CHICKEN AND DUMPLINGS CASSEROLE



Chicken and Dumplings Casserole image

This chicken and dumplings casserole is comfort food at its best.

Provided by Henni Bartel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts, cut into small pieces
1 cup sliced carrot
½ cup sliced celery
1 cube chicken bouillon, or more to taste
⅓ cup butter
½ cup chopped onion
2 teaspoons minced garlic
⅓ cup all-purpose flour
½ teaspoon poultry seasoning
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
1 cup frozen peas
1 (16.3 ounce) package refrigerated biscuit dough, separated

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
  • Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 47.7 g, Cholesterol 75 mg, Fat 23.4 g, Fiber 2.9 g, Protein 24.8 g, SaturatedFat 10.1 g, Sodium 1465.1 mg, Sugar 10.4 g

CHICKEN AND DUMPLINGS CASSEROLE



Chicken and Dumplings Casserole image

Chicken and Dumplings Casserole is a quick and easy comfort food dish. It's ultra-creamy with all the taste and texture of chicken and dumplings without all the hard work!This casserole recipe is the perfect dish to prepare for potlucks, to take to a friend, and to make for dinner any night of the week. It's a one-dish wonder the whole family will love!

Provided by Nikki Lee - Soulfully Made

Categories     Main Dish

Number Of Ingredients 9

½ cup butter (melted)
3 to 4 cups chicken (cooked, chopped or shredded)
1 cup self rising four
1 cup milk
¼ teaspoon poultry seasoning
½ teaspoon kosher salt (or to taste (optional))
½ teaspoon black pepper
2 cups chicken broth
1 (10.75 ounce) can condensed cream of chicken soup with herbs

Steps:

  • Preheat oven to 375°.
  • Place butter in a 9 x 13 casserole or baking dish and melt in the microwave in 30-second intervals until melted. (about 1 minute)
  • Place shredded or chopped chicken on top of butter spread evenly in the bottom of the baking dish.
  • In a mixing bowl combine flour, milk, poultry seasoning, and salt & pepper. Pour evenly over chicken (DO NOT MIX OR STIR IN).
  • In the same mixing bowl combine condensed chicken soup with herbs and chicken broth. Pour evenly over the flour mixture (DO NOT MIX OR STIR IN).
  • Place in oven and bake for 35 to 45 minutes. Let rest for 5 to 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 21 g, Protein 10 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 69 mg, Sodium 984 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g

CHICKEN DUMPLING RECIPE



Chicken Dumpling Recipe image

This is more like a chicken dumpling casserole. My mother used to make something very similar for me when I was a kid. Source: Mom.

Provided by Lindsey

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h7m

Yield 6

Number Of Ingredients 13

1 pound boneless skinless chicken breast halves, chopped
1 cup chopped carrots
1 cup chopped celery
1 cup peas
⅓ cup butter
⅓ cup all-purpose flour
2 tablespoons dried minced onion
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into 1-inch chunks

Steps:

  • Combine chicken, carrots, celery, and peas in a skillet over medium-high heat. Saute until vegetables are tender and chicken is no longer pink in the center, 7 to 10 minutes. Transfer mixture to a casserole dish.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in the same skillet; reduce heat to medium. Stir in flour, dried onion, salt, pepper, and celery seed. Add chicken broth and milk slowly; cook and stir until thickened, about 20 minutes. Pour mixture into the dish, almost covering the chicken and vegetables. Cover vegetables with biscuit pieces.
  • Bake in the preheated oven until biscuits have raised and browned, about 30 minutes.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 30.9 g, Cholesterol 74.6 mg, Fat 19.3 g, Fiber 1.6 g, Protein 21.4 g, SaturatedFat 9 g, Sodium 1152 mg, Sugar 6.9 g

OVEN CHICKEN AND DUMPLING CASSEROLE



Oven Chicken and Dumpling Casserole image

I got this recipe off the 'Taste of Home' web site. I haven't tried it yet, but wanted to post it here for safe keeping, because it looks relatively easy to do, and I love chicken and dumplings. This is an easier version of what my mother used to make. I will update after I make it.

Provided by arroz241_11561377

Categories     Chicken

Time 1h

Yield 4-6 cups, 6-8 serving(s)

Number Of Ingredients 16

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken broth
10 ounces frozen green peas, or
10 ounces vegetables, of choice
4 cups cooked chicken, cubed
2 cups biscuit mix
2 teaspoons dried basil
2/3 cup milk

Steps:

  • Pre-heat oven to 350 degrees.
  • In large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute.
  • Stir in flour, sugar, salt, pepper and basil.
  • Gradually add broth, bring to boil, cook and stir until thickened.
  • Reduce heat, and add peas / vegetables, and cook for 5 minutes (this time will depend on what veggies you're using), stirring constantly.
  • Stir in chicken, and pour into greased 13x9" baking dish.
  • For dumplings:.
  • In bowl, mix together baking mix and basil. Stir in milk, until moistened.
  • Drop by tablesoonfuls into 12 mounds over chicken mixture.
  • Bake uncovered, in pre-heated oven for 30 minutes. Cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.

CHICKEN AND DUMPLING CASSEROLE



Chicken and Dumpling Casserole image

A wonderful twist on chicken and dumplings. The base is creamy and full of chicken. Fresh cooked onions and celery add the flavor you expect. The touch of basil is a different, and delicious, twist. Peas give the easy casserole a pop of sweetness. The "dumpling" is like a drop biscuit that is infused with hints of basil. Once baked, the biscuit is firm but underneath is a little gooey like a traditional dumpling.

Provided by Carla Skiles @Masnick

Categories     Chicken

Number Of Ingredients 15

1/4 cup(s) chopped onion
1/2 cup(s) chopped celery
2 - garlic cloves, minced
1/4 cup(s) butter or margarine
1/2 cup(s) all-purpose flour
2 teaspoon(s) sugar
1 teaspoon(s) salt
1 teaspoon(s) dried basil
1/2 teaspoon(s) ground black pepper
4 cup(s) chicken broth
10 ounce(s) package frozen peas
4 cup(s) cubed, cooked chicken
2 cup(s) Bisquick
2 teaspoon(s) dried basil
2/3 cup(s) milk

Steps:

  • In a large saucepan, saute onion, celery, and garlic in butter until tender.
  • Add flour, sugar, salt, basil, pepper, and broth; bring to a boil.
  • Cook and stir for 1 minute; reduce heat.
  • Add peas and cook for 5 minutes; stirring constantly.
  • Stir in chicken.
  • Pour into a greased 9 x 13 baking dish.
  • For the dumplings, combine Bisquick and basil in a bowl.
  • Stir in milk with a fork until moistened.
  • Drop by tablespoonfuls onto casserole (12 dumplings).
  • Bake, uncovered, at 350 degrees for 30 minutes.
  • Cover and bake 10 minutes more or until dumplings are done.

CHICKEN DUMPLING CASSEROLE



Chicken Dumpling Casserole image

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. May want to use low sodium granules.

Provided by Yearbook Mom

Categories     Chicken Breast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 chicken breasts, cooked and shredded (I use a store bought rotisserie chicken)
2 cups chicken broth
1/4 cup butter
2 cups Bisquick
2 cups whole milk
1 (10 1/2 ounce) can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons chicken bouillon granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon salt (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
  • Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
  • Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
  • Bake casserole for 30-40 minutes, or until the top is golden brown.

Nutrition Facts : Calories 333.5, Fat 18.6, SaturatedFat 7.8, Cholesterol 48.3, Sodium 1195.9, Carbohydrate 26.4, Fiber 0.8, Sugar 7.3, Protein 14.4

CHICKEN & DUMPLING CASSEROLE RECIPE - (4.4/5)



Chicken & Dumpling Casserole Recipe - (4.4/5) image

Provided by á-24940

Number Of Ingredients 9

2 chicken breasts
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup
Black pepper, to taste
Dried sage, to taste
Chicken granules, a sprinkle or two

Steps:

  • Preheat your oven to 350°F. For the first layer, melt ½ stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir. For the second layer, in a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again, do not stir. For the third layer, in a medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again, do not stir. Bake the casserole for 30-40 minutes, or until the top is golden brown Note: The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

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