Chicken and Dumpling Casserole
Indulge in the ultimate comfort food with this Chicken and Dumpling Casserole, a hearty and satisfying one-dish meal that's perfect for busy weeknights or a cozy family dinner. Tender shredded chicken and a medley of vibrant vegetables are enveloped in a creamy, velvety sauce made from scratch, then topped with fluffy, golden dumplings for the perfect finishing touch. This easy-to-make casserole combines the rustic charm of a classic Southern dish with the ease of a baked casserole, delivering big flavor in under an hour. Garnish with fresh parsley for a pop of color and serve warm for a dish that feels like home. With keywords like "chicken casserole," "dumpling topping," and "easy comfort food," this recipe is sure to be a hit for both your taste buds and your dinner table!
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 cup self-rising flour
- 1 cup buttermilk
- 1 teaspoon baking powder
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
In a large saucepan over medium heat, melt the butter. Add the all-purpose flour and whisk constantly to make a smooth roux. Cook for 1-2 minutes until the raw flour smell dissipates.
Gradually add the chicken broth while whisking to create a smooth mixture. Continue stirring until it thickens, about 3-4 minutes.
Reduce the heat to low and stir in the milk, salt, black pepper, and frozen mixed vegetables. Let simmer for 2-3 minutes.
Add the shredded chicken to the saucepan and mix well to coat everything in the creamy sauce. Remove from heat and pour the mixture evenly into the prepared baking dish.
In a medium mixing bowl, combine the self-rising flour, buttermilk, and baking powder. Stir until it forms a slightly thick batter.
Using a spoon or small scoop, drop dumplings evenly over the top of the chicken and vegetable mixture.
Bake the casserole in the preheated oven for 30-35 minutes, or until the dumplings are golden brown and cooked through.
Remove from oven and let cool for 5-10 minutes. Garnish with parsley before serving, if desired.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 6427 mg | 279% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 36.4 g | ||
| Protein | 270.2 g | 540% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1007 mg | 77% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3749 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
