Chicken & Dumpling Casserole

Chicken and dumpling casserole is a comforting, delicious dish! Top with tender chicken and hearty vegetables soft and buttery gnocchi for the dish of maximum comfort.

Ingredients for Chicken and Dumpling Casserole

• Chicken: You can use a rotisserie chicken or a cooked, packaged chicken from the store. I used the air fryer chicken breast recipe.
• Cooking Chicken: If you cook your own chicken, you will need about 2 large chicken breasts.
• Frozen vegetables: Feel free to swap fresh veggies for a frozen medley to make this recipe even easier.

• Gnocchi: Instead of using this dough recipe, you can use a ready-made biscuit mix to make the gnocchi. Follow the directions on the package.

How to make chicken and dumpling casserole

All the enveloping flavors of chicken and ravioli in an easy-to-prepare casserole. It’s a complete dinner on its own, but feel free to add a fresh green salad on the side!

Chicken and Vegetables

1. Cook the vegetables: Preheat the oven to 350°F, then spray a baking tray with non-stick cooking spray. In a large skillet, melt the unsalted butter over medium-high heat. Then add the chopped yellow onion, chopped celery and chopped carrots to the pan. Cook, stirring often, until the vegetables are tender, about 3 to 5 minutes.
2. Prepare the sauce: Whisk the all-purpose flour into the vegetable mixture. Next, slowly whisk in the chicken broth and half-and-half. As you whisk the liquid a gravy should form.
3. Add: Stir in the cooked and shredded chicken, garlic powder, dried parsley, dried basil, and salt and pepper to taste.
4. Transfer to the pan: Cook for a few minutes to mix everything together. Then pour the chicken and vegetables into the prepared casserole dish.

Gnocchi

5. Prepare the gnocchi: In a bowl, whisk together the all-purpose flour, baking powder, salt, and dried parsley. Using a stand mixer or fork, cut the cold unsalted butter into cubes into the flour mixture until combined.
6. Add gnocchi on top: Pour the whole milk into the mixture to mix the dough. Spread tablespoonfuls of dumpling dough evenly over chicken and vegetables.
7. Baking: Loosely cover the plate with aluminum foil, making sure it does not touch the gnocchi. Place in the oven and cook for 30 minutes. Uncover the baking dish and cook for another 10-15 minutes until the gnocchi are lightly golden on the surface. Remove from the oven and let the chicken and dumpling casserole cool for a few minutes before serving.

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Chicken and dumpling casserole

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A comforting, homely family favorite that brings all the flavor of classic chicken and dumplings to a simple casserole form.

Course Dinner, main course

Kitchen American

Keyword Chicken and Dumpling Casserole, Chicken and Dumpling Casserole Recipe, Chicken and Dumplings

Preparation time 20 minutes minutes

Cooking time 45 minutes minutes

Total time 1 Now Now 5 minutes minutes

Portions 6 portions

Calories 450kcal

Author Alyssa Rivers

Ingredients

Chicken and Vegetables

• 3 cups cooked and chopped chicken
• ¼ cup unsalted butter
• 1 cup chopped yellow onion
• 2 chopped celery chops
• 2 peeled and chopped carrots
• ¼ cup all purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• salt and pepper to taste

Gnocchi

• 1 ½ cups all purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 1 ½ teaspoons dried parsley
• ¼ cup cold unsalted butter cut into cubes
• ¾ cup + 2 tablespoons whole milk

Instructions

Chicken and Vegetables

• Preheat the oven to 350 degrees Fahrenheit and spray a baking sheet with nonstick cooking spray.
• In a large pan, melt the ¼ cup unsalted butter over medium-high heat. Add the 1 cup chopped yellow onion, 2 celery ribs choppedAND 2 carrots peeled and chopped into the pan and cook, stirring often, until the vegetables are tender. About 3-5 minutes.
• Beat the ¼ cup all-purpose flour into the vegetable mixture, then slowly incorporate 2 cups chicken broth AND 1 cup half-and-half. As you incorporate the liquid it should form a gravy.
• Mix the 3 cups cooked, shredded chicken, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried basilAND salt and pepper to taste.
• Cook for a few minutes to combine everything, then pour the chicken and vegetables into the prepared baking dish.

Gnocchi

• In a bowl, whisk together the 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons saltAND 1 ½ teaspoons dried parsley. Using a blender or fork, cut the dough ¼ cup cold unsalted butter, cut into cubes into the flour mixture until evenly distributed.
• Pour the ¾ cup + 2 tablespoons whole milk into the mixture to bring the dough together. Spread tablespoonfuls of dumpling dough evenly over top of chicken and vegetables.
• Loosely cover the dish with foil, making sure it does not touch the gnocchi, and bake for 30 minutes. Uncover the baking dish and cook for another 10-15 minutes until the gnocchi are lightly golden on the surface.
• Remove from the oven and let the casserole cool for a few minutes before serving.

Notes

Instructions for storage and advancement

• In the refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• In the freezer: I do not recommend freezing this recipe.
• Go ahead: Assemble the chicken and vegetables and cover the baking dish. Refrigerate for up to 4 days before making the gnocchi, garnishing the casserole and cooking.

Nutrition

Calories: 450kcal | Carbohydrates: 37G | Protein: 15G | Fat: 27G | Saturated fat: 15G | Polyunsaturated fats: 2G | Monounsaturated fats: 8G | Trans fats: 1G | Cholesterol: 89mg | Sodium: 1070mg | Potassium: 378mg | Fiber: 2G | Sugar: 6G | Vitamin A: 4179UI | Vitamin C: 5mg | Soccer: 178mg | Iron: 2mg

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