Mouthwatering Chicken and Dumplings Casserole: A Cozy Family Favorite
There’s something undeniably comforting about classic comfort food, especially when it’s a family favorite that’s been passed down through generations. If you think of the golden glow of a warm kitchen, the savory scents wafting through the air, and the buzz of happy chatter around the dinner table, you can picture the joy that Chicken and Dumplings Casserole brings to our family gatherings.
This dish reminds me of chilly evenings spent at my grandmother’s house, where she’d serve up generous portions and we’d all gather around while the steam rose from the bowls, enveloping us in warmth. It’s the embodiment of cozy nights and hearty meals, and it’s perfect for an easy weeknight dinner when you want something fabulous without too much fuss. Believe me, this is a recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Warmth in Every Bite: This casserole is creamy, savory, and loaded with tender chicken that’s melted into a dreamy dish your family will adore.
- Easy to Make: Forget elaborate setups! With just one pot and simple ingredients, this recipe is perfect for busy weeknights.
- Family-Friendly: With its delightful flavors and comforting texture, it’s sure to please even the pickiest eaters.
- Ready in Under an Hour: You can have this mouthwatering casserole on your table quickly, making it an ideal choice for a satisfying meal.
- Leftovers Just Get Better: If you have any leftovers (which is rare!), they taste phenomenal the next day, making for a fantastic lunch.
What You’ll Need
Gather These Simple Ingredients:
- 3/4 cup butter (I like Kerrygold unsalted butter for this)
- 1 medium onion (finely chopped)
- 3 celery ribs (diced)
- 3 cups chicken (cooked and shredded)
- Salt to taste
- Black pepper to taste
- 1.75 cups Bisquick
- 1.25 cups milk
- 2 cups chicken broth (low sodium preferred)
- 11 oz cream of chicken soup
- 3/4 tsp thyme (dried)
- Salt to taste
- Black pepper to taste
- Freshly chopped parsley (for garnish)
Let’s Make It Together
- Preheat your oven to 350°F (175°C), inviting that cozy warmth into your kitchen.
- In a large oven-safe pot, melt the butter over medium heat. Once melted, add the finely chopped onion and diced celery. Sauté until they soften, about 5 minutes.
- Stir in the shredded chicken, then season generously with salt and black pepper. Let it mingle for a couple of minutes on the heat.
- In a separate bowl, whisk together the Bisquick, milk, and thyme until smooth. Pour this mixture over the chicken and vegetables.
- Next, pour in the low-sodium chicken broth and the cream of chicken soup, mixing until everything is well combined and coated.
- Bake uncovered in the preheated oven for about 30 minutes, or until the top is golden brown and bubbling.
- Once done, let it cool for a few minutes, then serve up generously. Garnish with freshly chopped parsley to add a touch of vibrancy.
Delicious Variations to Try
- Spicy Twist: Add a dash of hot sauce or a sprinkle of cayenne pepper for a zesty kick that warms you from the inside out!
- Creamy Mushroom Delight: Toss in some sautéed mushrooms for an earthy, rich flavor that pairs wonderfully with the chicken.
- Veggie-Packed Version: Mix in peas and carrots for extra color and nutrition, making this casserole even more wholesome and family-friendly.
- Cheesy Goodness: Sprinkle shredded cheese on top about 10 minutes before it’s done baking for an indulgent, melty finish that everyone will love.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare this casserole in advance – just assemble it all in your pot, cover, and refrigerate until you’re ready to bake. It saves you time on a busy night!
- Ingredient Swaps: If you have leftover turkey or beef, feel free to use it instead of chicken – it will add a delicious twist to this comforting dish.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave for the best texture.
- Serving Size: This recipe makes about 6 generous servings, so it’s great for feeding a crowd or meal prepping for the week.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 450
- Carbohydrates: 40g
- Sugar: 4g
- Fat: 22g
- Protein: 20g
- Sodium: 800mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can assemble it and refrigerate until you’re ready to bake it.
- Can I use different ingredients? Yes! Feel free to link in your favorite proteins or veggies.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- How long does it last? It’s best enjoyed within 3 days, but trust me – it won’t last that long!
Wrapping It Up
This Mouthwatering Chicken and Dumplings Casserole truly brings comfort and joy to the table, just like it did in my grandma’s kitchen. Whether it’s a busy weeknight or a chilly Sunday gathering, this dish is bound to create memories alongside delicious bites. Save this recipe to your Cozy Dinner board so it’s ready when you need a comforting treat!
Chicken and Dumplings Casserole
Ingredients
Main Ingredients
- 3/4 cup butter Kerrygold unsalted butter recommended
- 1 medium onion, finely chopped
- 3 ribs celery, diced
- 3 cups cooked and shredded chicken
- 1.75 cups Bisquick
- 1.25 cups milk
- 2 cups low sodium chicken broth preferred
- 11 oz cream of chicken soup
- 3/4 tsp thyme, dried
- Freshly chopped parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large oven-safe pot, melt the butter over medium heat.
- Add the finely chopped onion and diced celery, and sauté until they soften, about 5 minutes.
- Stir in the shredded chicken, then season generously with salt and black pepper.
- Let the mixture mingle on the heat for a couple of minutes.
Assembly
- In a separate bowl, whisk together the Bisquick, milk, and thyme until smooth.
- Pour this mixture over the chicken and vegetables.
- Pour in the low-sodium chicken broth and the cream of chicken soup, mixing until well combined and coated.
Baking
- Bake uncovered in the preheated oven for about 30 minutes, or until the top is golden brown and bubbling.
- Once done, let it cool for a few minutes, then serve up generously.
- Garnish with freshly chopped parsley.
