Chicken and Dumpling Casserole with Veggies
We loved this sumptuous Chicken and Dumpling Casserole with Veggies! Deboned or rotisserie chicken is added to assorted veggies and a pastry mixture that mocks noodles. Then a can of condensed chicken soup mixed with homemade chicken broth is stirred together and poured over top. Everything bakes up so wonderfully in this spectacular casserole. It is literally, A-M-A-Z-I-N-G!! My recipe is seasoned with thyme, parsley and rubbed sage which takes a rather bland casserole and flavors it spectacularly!
Chicken and Dumpling Casserole with Veggies turned out above and beyond my expectations. I will say this recipe is a little more involved than some recipes, but the payoff is so worth it. The taste and texture of this main dish are superb.
This casserole makes up about 10-12 servings, and it reheats very well. We were going out with another couple to see God’s Not Dead last Thursday night and so we invited them to eat with us first. Phil had to meet us at the theater because of work, but Linda was able to stop in and eat with us. Chicken and Dumpling Casserole with Veggies was what I reheated in the oven and served the three of us. She loved it too.
All I did was cover the casserole with foil and bake it another hour at 350. It was just as good the second time as the first. The key to this casserole is not to stir anything once you start assembling it. Just pour each layer over the top as directed. The casserole will bake up beautifully.
If you’re looking for an awesome Chicken and Dumpling Casserole recipe WITH Veggies instead of without, then I really highly recommend my version. It’s as tasty a dinner recipe as you’ll ever find – kind of a cross between Chicken and Dumplings and Chicken Pot Pie. It was really yummy. I think you and your family will think so too after you try it.
I initially posted this recipe in March 2014. While the casserole tasted delicious the pictures were less than optimal. I recently remade the recipe for our Friday night care group (June 2018). It was an incredible hit with everyone. In fact, several people had multiple helpings. I like the fact that this recipe is made in four different layers. None of the layers is stirred together. Then the casserole magically makes noodles as it bakes. Yes, it’s absolutely terrific.
Because I didn’t have regular milk for making the dumpling part I used half-and-half. That made the noodle layer more like biscuits. Everyone loved it as it tasted a lot like Chicken Pot Pie. If you want to keep the texture more “noodle-like,” I recommend using milk or increasing half-and-half by about 1/2 cup to get that texture. Even still, the texture like I made it was incredibly good. If you want a fantastic recipe to try out on your family this one is spectacular.
Adding the rubbed sage, thyme and parsley really turned a bland casserole into something special.
Here’s a close up so you can see the texture of the dish.
Here’s what I did.
I used these ingredients. I cooked off a whole chicken and deboned it. Homemade chicken broth is in the round bowl on the top right.
In a large saute pan, melt butter. Add onions, celery and carrots. Sprinkle generously with salt and pepper.
Saute about 5-10 minutes or so until carrots soften.
Add corn, peas, thyme, rubbed sage (not ground), and parsley.
Stir to combine. Heat through another 5 minutes or so to partially cook veggies.
Spray a 9×13″ glass baking dish with cooking spray. Spread veggie mixture into prepared pan.
Spread chicken over top of veggie mixture. Do NOT stir.
Mix flour with salt and baking powder. I used regular UNBLEACHED all-purpose flour rather than self-rising flour which is bleached. I added salt and baking powder to get the same equivalency of ingredients. Stir to combine. Add milk. (I substituted half-and-half).
Whisk milk or half-and-half into flour mixture. I should have increased the half-and-half to get a thinner mixture to make the noodles.
Spread flour mixture evenly over top of the chicken. DO NOT STIR!
Combine cream of chicken soup with chicken stock. Stir to combine.
Pour chicken broth/soup mixture over top of flour mixture. DO NOT STIR.
Sprinkle casserole with parsley. Bake, covered with foil at 350 for 60-70 minutes.
Allow the casserole to rest for about 10 minutes before serving.
Each mouthful of Chicken and Dumpling Casserole with Veggies is so mouthwatering. This casserole will tantalize your taste buds!
We loved the addition of all the veggies in this dish.
Every bite of this Chicken Casserole is awesome.
Here’s the recipe.
CHICKEN AND DUMPLING CASSEROLE WITH VEGGIES
(My own concoction)
- 1 rotisserie chicken, deboned and cut down into small pieces (divided use)
- 1 stick butter
- 1 small onion, diced
- 2 ribs celery, diced
- 2 carrots, sliced thinly
- 1 cup frozen corn
- 1 cup frozen peas
- 1 heaping tbsp. parsley
- ½ tsp. rubbed sage (not ground)
- ½ tsp. thyme
- 1 ½ cups UNBLEACHED all-purpose flour
- 2 to 2 ½ tsp. baking powder
- ½ to ¾ tsp. kosher salt
- 1 ½ cups milk
- 2 cups chicken broth or stock
- salt and pepper to taste
- Set aside ¼ cup diced chicken to use for the homemade cream of chicken soup.
- In a skillet over medium heat, add butter, onion, celery and carrots.
- Sprinkle generously with salt and pepper.
- Sauté 5-10 minutes or until veggies are becoming transluscent and tender.
- Add corn, peas, parsley, sage and thyme.
- Sauté an additional 5 minutes so the corn and peas are saturated with all the spices.
- Spray a 9×13” glass baking dish with cooking spray.
- Spread veggie mixture over the bottom of the dish.
- Sprinkle chicken over top of the veggie mixture.
- Mix flour, baking powder and salt and stir to combine.
- Add milk and whisk until no lumps remain.
- Spread milk mixture over top of the chicken but do not stir.
- Combine with 2 cups chicken broth or stock.
- Pour chicken soup mixture over top of milk mixture.
- Do not stir.
- Bake at 350° for about an hour to an hour and ten minutes.
This one-dish meal is amazing. While we served it with homemade Boston Market Cornbread you really don’t need anything to accompany this entree.
Chicken and Dumpling Casserole with Veggies plumps up nicely while baking. Try a bite of this succulent casserole!
Chicken and Dumpling Casserole with Veggies is a terrific casserole for company, too.