Looking for a comfort food? Check out this Chicken and Dumpling Casserole recipe! It's a hearty and comforting dinner with fresh vegetables and precooked chicken.
Prep
10 min
Cook
30 min
Total
40 min
Yield · entire batch
8 servings
Difficulty
moderate
Calories / serving
228
Protein / serving
16g
Carbs / serving
21g
Fat / serving
8g
Est. cost / serving
$1.07
The publisher's entire batch is shown exactly as sourced. Yield: 8 servings. Nutrition and estimated cost above are per serving; plan portions are set separately.
3 Tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup chopped onion (about 1 medium)
1 cup chopped carrot (about 2 small)
1 cup chopped celery (about 2 stalks)
1 cup frozen peas
3 cups low-sodium chicken broth
3 Tablespoons flour
1 cup flour
2 teaspoons baking powder
2 cups chopped cooked chicken
1 egg
1/3 cup 1% or nonfat milk
10 min prep · 30 min cooking · 40 min total
Equipment
Wash hands with soap and water.
Preheat oven to 400 °F.
Temperature: 400°F
Chicken mixture: In a large skillet, add oil and heat over medium-high heat (350 °F in an electric skillet). Add onion, carrot and celery; cook until soft.
Temperature: 350°F
Add onion, carrot and celery; cook until soft.
Add a small amount of unheated broth to the flour and stir until smooth. Slowly mix in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
Add a small amount of unheated broth to the flour and stir until smooth.
Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
Dumplings: Mix the flour, baking powder and salt together in a mixing bowl.
Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
Add the egg to the milk and beat until well blended.
Pour the chicken mixture into a lightly greased casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture (makes about 8 dumplings).
Bake uncovered for 15 minutes or until the dumplings are golden brown.
Refrigerate leftovers within 2 hours.
Storage
Refrigerate leftovers within 2 hours and follow the source recipe's storage guidance.
Serving notes
Refrigerate leftovers within 2 hours and follow the source recipe's storage guidance.
Reheat cooked leftovers until steaming throughout when appropriate.
Allergen tags: dairy, egg, wheat. This is not medical review.
Published by Food Hero and credited to Food Hero. Text and media rights are reviewed separately for this source; the canonical recipe and evidence remain attached.