Chicken & Dumplings Casserole

The thermometer reads a bone-chilling 5 degrees as I write this and I have a need to be comforted while putting forth as little effort as possible (without completely phoning it in by sitting in a blanket fort with a stack of pizzas and a Snuggie).  This week, I have a recipe with all the comfort of old-fashioned,  homemade goodness I’m seeking, but that takes advantage of some modern conveniences so I can be out of the kitchen (back into my blanket fort), and enjoying a steaming bowl of delicious, soothing chicken & dumplings casserole in no time.  So, whether you’re celebrating, planning a move to Canada, or you fall somewhere in between, this easy casserole is just what the soul needs.  That’s something with which we can all agree.

Here what you’ll need:

  • 1 rotisserie chicken, skin removed and meat shredded into chunks (about 3-4 cups)
  • 10 oz. package frozen peas and carrots (mixed vegetables would also be good; see what you have in your freezer before you buy)
  • 1/2 c. unsalted butter (1 stick)
  • 1/3 c. flour
  • 3 c. chicken broth
  • 1 can cream of chicken soup (I used the 98% fat-free kind)
  • Salt and pepper to taste
  • For the dumplings:
  • 2 c. flour
  • 3 t. baking powder
  • 1 t. poultry seasoning
  • 1 t. celery seed
  • 1/2 t. salt
  • 1/4 c. oil
  • 1 c. milk

Start by turning the oven to 425.  Then, spread the shredded chicken in a 9×13 baking dish and sprinkle the veggies evenly over the chicken and set aside.

In a large skillet or pan, melt the butter over medium heat and sprinkle in the flour.  Cook a few minutes until golden and whisk in the broth.  Simmer for about 5 minutes to thicken the gravy and season to taste with salt and pepper.   Stir in the cream of chicken soup and pour it all evenly over the chicken and veggies.

To make the dumplings, mix all of the dry ingredients in a large bowl with a whisk or a fork to be sure they are well incorporated.  Pour in the milk and oil and mix together with a spoon.  Drop the dumplings evenly over the top of the gravy.  Bake for 20-25 minutes, until the dumplings are nicely browned.  Let cool for 5-10 minutes before serving.


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