Oven Chicken And Dumpling Casserole Recipes

CHICKEN & DUMPLING CASSEROLE

Chicken & Dumpling Casserole image

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk

Steps:

Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN AND DUMPLINGS CASSEROLE

Chicken and Dumplings Casserole image

This chicken and dumplings casserole is comfort food at its best.

Provided by Henni Bartel

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound skinless, boneless chicken breasts, cut into small pieces
1 cup sliced carrot
½ cup sliced celery
1 cube chicken bouillon, or more to taste
⅓ cup butter
½ cup chopped onion
2 teaspoons minced garlic
⅓ cup all-purpose flour
½ teaspoon poultry seasoning
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
1 cup frozen peas
1 (16.3 ounce) package refrigerated biscuit dough, separated

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 47.7 g, Cholesterol 75 mg, Fat 23.4 g, Fiber 2.9 g, Protein 24.8 g, SaturatedFat 10.1 g, Sodium 1465.1 mg, Sugar 10.4 g

OVEN CHICKEN AND DUMPLING CASSEROLE

Oven Chicken and Dumpling Casserole image

I got this recipe off the 'Taste of Home' web site. I haven't tried it yet, but wanted to post it here for safe keeping, because it looks relatively easy to do, and I love chicken and dumplings. This is an easier version of what my mother used to make. I will update after I make it.

Provided by arroz241_11561377

Categories Chicken

Time 1h

Yield 4-6 cups, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken broth
10 ounces frozen green peas, or
10 ounces vegetables, of choice
4 cups cooked chicken, cubed
2 cups biscuit mix
2 teaspoons dried basil
2/3 cup milk

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.

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