Best 7 Chicken And Dumpling Casserole Recipes

CHICKEN AND DUMPLING CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 2 tablespoons butter and olive oil in a skillet over medium heat. Add carrots, celery, and onion. Add 1/2 teaspoon garlic powder; season with salt and pepper. Cook and stir until starting to soften, about 3 minutes. Add chicken; cook until heated through, about 3 minutes more. Add frozen peas; cook until turning bright green, about 1 minute. Stir and remove from heat.
• Melt 1/4 cup butter in a saucepan over medium-high heat until bubbling, about 2 minutes. Reduce heat to medium and add 1/4 cup plus 3 tablespoons flour. Whisk quickly to remove all lumps, about 1 minute. Cook, whisking slowly, until gravy is thickened, about 2 minutes more.
• Whisk chicken broth into the gravy thoroughly. Bring to a boil, stirring occasionally until thickened, about 5 minutes. Add the remaining garlic powder and onion powder. Season with salt and pepper. Add the vegetable-chicken mixture; stir and pour into a 9x13-inch glass baking dish.
• Combine 3 cups flour, 1 cup milk, and 1/2 cup plus 1 tablespoon mayonnaise in a bowl. Add remaining milk gradually until mixture is sticky; you may have leftover milk. Drop spoonfuls of dumpling batter to cover the top of the filled baking dish.
• Bake in the preheated oven until dumplings are light golden brown, about 25 minutes.

OVEN CHICKEN AND DUMPLING CASSEROLE

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 RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Layer 1: In a 9x13-inch 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 a small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3: In a 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 to 40 minutes, or until the top is golden brown NOTE There have been at least 2 people that have made this and said it was too salty. You may either want to cut back on the salt or not use salt altogether.

CHICKEN AND DUMPLING CASSEROLE

Steps:

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

DELICIOUS CHICKEN AND DUMPLING CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken. When building the layered casserole, do not mix the layers.
• 2. Layer 1 - In 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now. I used fresh corn from my freezer( thawed) and 1/2 cup diced sweet onion
• 3. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
• 4. Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.
• 5. I added some shredded parmesan cheese, and panko bread crumbs on top, for some crunch. Bake for 60 min,or till golden brown, remove from oven, and let stand for 5 min before cutting..ENJOY! This casserole is so tasty, and such a nice comfort food...

CHICKEN AND DUMPLING CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. In a 9x13 casserole, melt butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over chicken. DO NOT STIR.
• 2. In a small bowl, mix bisquick and milk. Pour slowly over chicken. DO NOT STIR.
• 3. In medium bowl, whisk together 2 cups chicken broth, chicken bouillion granules, and soup. Once blended, pour slowly over bisquick layer. DO NOT STIR.
• 4. Bake casserole for 30-40 minutes, or until top is golden brown. Enjoy!

CHICKEN AND DUMPLING CASSEROLE

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