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Chicken and Dumpling Casserole with Veggies | Can't Stay Out of the Kitchen | this amazing #chicken #casserole magically makes it's own #noodles as it bakes. It's an awesome #recipe that everyone loves. #carrots #peas #corn

Chicken and Dumpling Casserole with Veggies

Teresa Ambra
Mouthwatering chicken and dumplings recipe with lots of veggies and seasonings. This amazing casserole has four layers that magically cook into chicken and dumplings while baking. Terrific entree for company, too.
5 from 2 votes
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Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
Course Chicken Main Dish
Cuisine Southern
Servings 12
Calories 239 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large skillet
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 small mixing bowl
  • 1 whisk
  • 1 medium mixing bowl

Ingredients
  

  • 3 cups chicken cooked, deboned and cut down into small pieces, divided use
  • 1/2 cup unsalted butter (1 stick)
  • 1 small onion diced
  • 2 ribs celery diced
  • 2 carrots sliced thinly
  • 1 cup corn frozen and thawed
  • 1 cup peas frozen and thawed
  • 1 heaping tbsp. dried parsley
  • 1/2 tsp. rubbed sage not ground
  • 1/2 tsp. dried thyme
  • 1 1/2 cups UNBLEACHED all-purpose flour
  • 2 to 2 1/2 tsp. baking powder
  • 1/2 to 3/4 tsp. sea salt or kosher salt
  • 1 1/2 cups 2% milk (I used half-and-half) (see note below)
  • 2 cups chicken broth or stock
  • 1 can condensed cream of chicken soup
  • 1 tsp. Salt and pepper to taste
  • 1/8 tsp. dried thyme for garnish
  • 1/8 tsp. dried parsley for garnish
  • 1/8 tsp. rubbed sage for garnish

Instructions
 

  • In skillet over medium heat, add butter, onions, 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 9x13” glass baking dish with cooking spray.
  • Spread veggie mixture over the bottom of the dish.
  • Sprinkle chicken over top of the veggie mixture. Do not stir.
  • Mix flour, baking powder and salt in a small mixing bowl and stir to combine.
  • Add milk and whisk until no lumps remain. (If using half-and-half, increase amount to 2 cups).
  • Spread milk mixture over top of the chicken but do not stir.
  • Combine condensed chicken soup with 2 cups chicken broth or stock in a medium mixing bowl and whisk until thoroughly combined.
  • 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.

Notes

NOTE: I used half-and-half instead of milk. It made the noodles more like a crust as in Chicken Pot Pie. I recommend using an additional half cup of half-and-half if you're using that instead of milk to achieve the correct noodle consistency.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 239kcalCarbohydrates: 22gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 744mgPotassium: 343mgFiber: 2gSugar: 4gVitamin A: 2207IUVitamin C: 8mgCalcium: 129mgIron: 2mg
Keyword casserole, chicken, chicken and dumplings, chicken casserole
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