This Chicken and Dumpling Casserole is a delicious and easy way to enjoy a classic comfort food dish. It is perfect for a winter meal or as an easy weeknight dinner. Ingredients: 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons vegetable oil, divided 3 cups frozen mixed vegetables, thawed and drained 8 oz. package sliced fresh mushrooms, divided 8 oz. package sliced fresh dumplings, divided 2 cups chicken broth or bouillon paste diluted with 8 cups water 1/4 cup chopped fresh parsley leaves ..
This baked chicken and dumplings recipe is so much easier than the one where you add spoonfuls of batter to a chicken soup. It is made in layers, so minimal mixing is required. It works like magic. You will not believe the result you get just by baking these layers. It surprised me. It felt a bit liquid when I made it, but it resulted in a perfect chicken dumpling casserole! “The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken and Dumpling Casserole?
This casserole is done by layers that are not meant to be mixed. Believe it or not, it works.
Can You Freeze Chicken and Dumpling Casserole?
You can. Let it cool completely and wrap it in a couple of layers of plastic wrap and then a final layer of foil. You can freeze it for up to 4 months. Remember to label it with the date, so you don’t keep it longer than that.
What To Serve with Chicken and Dumpling Casserole?
I like to serve this casserole with a side salad. My favorite is a tomato, cucumber, and onion salad with citrus dressing, but caesar or tossed salads work perfectly. The acidity in the dressings balances the creaminess of the casserole perfectly.
