Oven Chicken and Dumpling Casserole
Warm, comforting, and irresistibly hearty, this Oven Chicken and Dumpling Casserole is the ultimate one-dish meal your family will love. Tender shredded chicken, vibrant mixed vegetables, and a rich, creamy sauce come together under a blanket of fluffy, golden dumplings, all baked to perfection in the oven. With a straightforward roux-based sauce and a no-fuss homemade dumpling batter, this casserole is as easy to make as it is satisfying to eat. Ideal for cozy weeknight dinners or family gatherings, it’s a true comfort food classic that showcases bold flavors and textures in every bite. Plus, the use of simple, pantry-friendly ingredients like chicken broth, milk, and all-purpose flour means it’s budget-friendly too! Garnish with fresh parsley for a pop of color and take this casserole from oven to table in under an hour.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups all-purpose flour (for dumplings)
- 0.5 cup milk (for dumplings)
- 2 tablespoons unsalted butter (melted for dumplings)
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12–15 minutes or until the chicken is fully cooked. Remove the chicken, shred it using two forks, and set aside.
In a large oven-safe skillet or casserole dish, melt 4 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for about 1 minute to form a roux.
Gradually whisk in the chicken broth and 1 cup of milk, stirring constantly to prevent lumps. Cook for 2–3 minutes until the mixture thickens.
Stir in the shredded chicken, frozen mixed vegetables, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Remove from heat and set aside.
To prepare the dumpling batter, whisk together the flour, baking powder, 1 teaspoon of salt, and chopped parsley in a bowl. Add 0.5 cup of milk and 2 tablespoons of melted butter, stirring until just combined. Do not overmix; the batter should be thick.
Scoop tablespoon-sized portions of the dumpling batter on top of the chicken and vegetable mixture in the casserole dish, spacing them evenly.
Bake in the preheated oven for 25–30 minutes or until the dumplings are golden brown and cooked through.
Let the casserole cool for 5 minutes before serving. Optionally, garnish with extra fresh parsley for presentation.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 5419 mg | 236% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 31.0 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 694 mg | 53% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2892 mg | 62% | |
*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.
