Chicken and Dumpling Casserole

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Chicken and Dumpling Casserole

The “no-stir” miracle meal that feeds a crowd.

  • Prep time: 15 minutes

  • Cook time: 45–50 minutes

  • Servings: 6–8 people

Ingredients

  • The Base: 3 cups shredded cooked chicken (rotisserie chicken is perfect here).

  • The Veggies: 1 cup frozen peas and carrots (thawed).

  • The Fat: ½ cup unsalted butter (1 stick), melted.

  • The Batter: 2 cups baking mix (like Bisquick) + 2 cups whole milk.

  • The Gravy: 2 cups chicken broth + 1 can (10.5 oz) condensed cream of chicken soup.

  • The Seasoning: 1 tsp dried thyme, ½ tsp black pepper, and ½ tsp garlic powder.

Instructions

  1. Prep the Oven: Preheat your oven to 350°F (175°C).

  2. The Butter Layer: Pour the melted butter into the bottom of a 9×13 inch baking dish. Do not stir.

  3. The Protein: Scatter the shredded chicken and the peas/carrots evenly over the butter.

  4. The Batter: In a bowl, whisk the baking mix and milk until combined. Pour this slowly over the chicken. Again, do not stir.

  5. The Liquid Gold: Whisk the chicken broth, cream of chicken soup, and seasonings together. Pour this gently over the batter layer. Seriously, do not stir!

  6. The Bake: Bake for 45–50 minutes. The batter will rise through the liquid to form a golden, pillowy dumpling crust on top.

Notes & Tips

  • The Golden Rule: The most common mistake is stirring the layers. The magic happens because the flour mixture is denser than the broth but lighter than the chicken; as it bakes, it “swaps” places with the liquid.

  • Rotisserie Hack: Use a store-bought rotisserie chicken to shave 20 minutes off your prep time.

  • Check for Doneness: The casserole is done when the top is golden brown and the center has a slight wobble but isn’t “sloshy.”

Nutritional Info (Per Serving)

Estimates based on 1/8th of the recipe.

Nutrient Amount
Calories 410 kcal
Total Fat 22g
Carbohydrates 31g
Protein 24g
Sodium 890mg

The Benefit

This dish is a one-pan powerhouse. It provides a balanced ratio of protein and carbohydrates, making it a complete “one-and-done” meal. It’s also incredibly forgiving—if you’re tired and just want a warm hug in a bowl, this recipe requires very little mental energy to execute perfectly.

Q&A

Q: Can I use raw chicken breast?

A: I wouldn’t recommend it for this specific “no-stir” method. Raw chicken releases moisture as it cooks, which can make the dumpling layer soggy. Always use pre-cooked chicken.

Q: Why is my casserole runny?

A: It likely needs to rest. Let the dish sit for 5–10 minutes after pulling it out of the oven. This allows the starches to set and the gravy to thicken.

Q: Can I add different vegetables?

A: Absolutely. Sautéed onions, celery, or even mushrooms work great. Just make sure they are cooked or softened before adding them to the dish.

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