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Chicken and Dumpling Casserole Recipe
Ben Carraoli

Chicken and Dumpling Casserole Recipe

I have to admit, the first time I made this chicken and dumpling casserole, I was blown away by how cozy and comforting it felt. The tender chicken mixed with hearty vegetables and soft, buttery dumplings made my kitchen smell incredible.
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked and chopped chicken – I like using rotisserie chicken for extra flavor and convenience.
  • ¼ cup unsalted butter – Adds richness; don’t substitute with margarine.
  • 1 cup minced yellow onion – Fresh onion gives the best aroma; avoid pre-chopped frozen.
  • 2 ribs chopped celery – Adds a subtle crunch and freshness.
  • 2 peeled and chopped carrots – Sweetness and color; fresh is best.
  • ¼ cup all-purpose flour – Helps thicken the sauce evenly.
  • 2 cups chicken broth – Use low-sodium to control salt.
  • 1 cup half and half – Creates a creamy velvety texture.
  • 1 teaspoon garlic powder – Enhances flavor without overpowering.
  • 1 teaspoon dried parsley – Adds a touch of herbal freshness.
  • ½ teaspoon dried basil – Complements the chicken perfectly.
  • Salt and pepper to taste – Season gradually for balance.
  • 1 ½ cups all-purpose flour – Forms the base of soft dumplings.
  • 1 ½ teaspoons baking powder – Helps dumplings rise.
  • 1 ½ teaspoons salt – Balances flavors.
  • 1 ½ teaspoons dried parsley – For a light herby taste.
  • ¼ cup cold cubed unsalted butter – Keep it cold for tender, flaky dumplings.
  • ¾ cup + 2 tablespoons whole milk – Brings the dough together smoothly.

Method
 

  1. First, preheat your oven to 350ºF and lightly spray your baking dish with cooking spray. In a skillet, melt butter over medium-high heat. Add onion, celery, and carrots, cooking until tender, about 3–5 minutes.
  2. Sprinkle flour over the vegetables and whisk to combine. Gradually pour in chicken broth and half and half, stirring constantly until the sauce thickens. Add shredded chicken, garlic powder, parsley, basil, salt, and pepper, mixing thoroughly.
  3. Pour the chicken-vegetable mixture into your prepared baking dish. Prepare the dumplings by cutting cold butter into flour, baking powder, salt, and parsley. Stir in milk until dough forms and drop spoonfuls evenly over the casserole. Cover loosely with foil and bake 30 minutes, then uncover and bake 10–15 minutes until dumplings are lightly browned.

Notes

  • I always use rotisserie chicken to save time and boost flavor.
  • Fresh vegetables make a noticeable difference in taste.
  • Don’t overmix dumpling dough; keeping it slightly lumpy gives fluffier dumplings.
  • Let the casserole rest a few minutes before serving to set the sauce.