Comfort food, anyone? Chicken and dumplings is on the top two list at our house when it comes to warm, comforting food (click here to see the other recipe that ties for #1). This casserole version is very different from the traditional version of chicken and dumplings and one that my husband and I really enjoy. I've made it several times and always get, "Mmm, this is good" from the other end of the table as we chow down.
I've seen several variations of this recipe circulating online. Having tried it a couple of different ways, here's the version I prefer. Don't miss the step-by-step pictures below.
Chicken and Dumplings Casserole With Mixed Vegetables
NOTE: I use a family pack of boneless chicken thighs, around 3 pounds, when I fix this recipe, which yields plenty of chicken and chicken broth for two batches. Since cooking the chicken and making the broth is the time-consuming part of this recipe, using the frozen chicken and frozen broth the second time around makes the recipe really go together in a hurry.
1 large package boneless, skinless chicken thighs, about 3 pounds
1 large carrot
1 celery stalk
about half an onion
2 to 3 cups frozen mixed vegetables, thawed
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 Tbsp butter, melted
2 cups chicken broth (use the broth left from cooking the chicken)
1 can cream of chicken soup
1/2 tsp. black pepper
Place the chicken, carrot, celery, and onion in a large pot or Dutch oven and add 5 to 6 cups of water (or more) to cover. Cook over medium heat for 1 hour. Remove chicken from pot to cool slightly. Reserve the broth.
Preheat oven to 350 degrees.
Shred the chicken and place half of the meat in the bottom of a 9x13 pan or casserole dish. (Set aside the other half of the meat.) Add the thawed mixed vegetables on top of the chicken. In a medium bowl, whisk together the flour, baking powder, salt, milk, and melted butter; pour over the chicken in the dish. DO NOT STIR. Using the same bowl, whisk together 2 cups of the reserved broth, the soup, and the pepper and pour over the casserole. Again, DO NOT STIR.
Put the casserole in the oven and bake for 45-50 minutes. When done, remove from oven and let stand 5 minutes or so before serving. (Measure out 2 cups of the remaining broth to freeze, alongside the reserved half of the cooked chicken, for the next time you make this.)
- Substitute boneless chicken breasts for the thighs if you prefer, or use a mixture of white and dark meat.
- As I read through the multiple variations of this recipe, I found at least one person who pulled the meat off a rotisserie chicken and used that along with packaged broth, which is a fine idea that I haven't tried yet. If you try it, let me know.
- Substitute peas and carrots or your favorite combination of fresh or frozen (thawed) vegetables for the mixed vegetables. Or omit if you'd prefer your vegetables on the side.
Think you might try this non-traditional chicken and dumplings casserole recipe? I'd love to know if you do. Don't forget to save and share!
(Click on the photos below to see them bigger.)
|Place the chicken, carrot, celery, and onion|
in a large pot or Dutch oven;
add water to cover. Cook for about an hour.
|Thaw the frozen mixed vegetables (or partially cook).|
|Remove the cooked chicken from the pot; shred.|
|Save the broth to use as described below.|
|Layer in the chicken and vegetables; whisk the|
flour, soup, and broth as described in the recipe above.
DO NOT STIR.
|Bake 45-50 minutes at 350 degrees until beautifully done.|
|Serve up steaming plates or bowls of your delicious|
chicken and dumplings casserole.
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