If you’re craving a warm and comforting dish, this Baked Chicken and Dumplings recipe is the answer. Combining tender, juicy chicken, fluffy homemade dumplings, and a rich, creamy sauce, this recipe takes a classic Southern favorite and simplifies it for the oven. Perfect for weeknight dinners or cozy weekends, it’s a dish that brings comfort and flavor to every bite.
Ingredients
- For the Chicken:
- 2 pounds cooked, shredded chicken (rotisserie chicken works great)
- 2 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of celery soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter, cubed
- 3/4 cup milk
Equipment
- Large mixing bowl
- Medium saucepan
- 9×13-inch baking dish
- Pastry cutter or fork
- Wooden spoon
- Aluminum foil
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Sauce:
- In a medium saucepan, whisk together the chicken broth, cream of chicken soup, cream of celery soup, and milk.
- Season with garlic powder, onion powder, salt, and pepper. Heat over medium heat until warmed through.
- Assemble the Chicken Layer:
- Spread the shredded chicken evenly in the bottom of a 9×13-inch baking dish.
- Pour the prepared sauce over the chicken.
- Prepare the Dumplings:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the milk gradually, stirring until a soft dough forms.
- Add Dumplings:
- Drop spoonfuls of the dumpling dough over the chicken and sauce layer.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the dumplings are golden brown and cooked through.
- Serve:
- Let the casserole cool for 5 minutes before serving. Enjoy warm!
Tips
- Vegetables: Add frozen peas, carrots, or green beans to the chicken layer for added nutrition and flavor.
- Dumpling Texture: For fluffier dumplings, avoid overmixing the dough.
- Make Ahead: Prepare the dish up to the baking step and store in the refrigerator for up to 24 hours before baking.
This Baked Chicken and Dumplings recipe is a comforting, one-dish meal that’s perfect for feeding a crowd or enjoying leftovers the next day. With its creamy sauce, tender chicken, and fluffy dumplings, this dish is sure to become a family favorite. Give it a try and savor the cozy flavors of this Southern classic!
Baked Chicken and Dumplings – A Comfort Food Classic!
This baked chicken and dumplings recipe is a hearty and satisfying meal perfect for any night. Enjoy tender chicken, fluffy dumplings, and creamy sauce baked to perfection.
Equipment
- Large mixing bowl
- Medium saucepan
- 9x13-inch baking dish
- Pastry cutter or fork
- Wooden spoon
- Aluminum foil
Ingredients
- For the Chicken:
- 2 pounds cooked shredded chicken (rotisserie chicken works great)
- 2 cups chicken broth
- 1 can 10.5 ounces cream of chicken soup
- 1 can 10.5 ounces cream of celery soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter cubed
- 3/4 cup milk
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Sauce:
- In a medium saucepan, whisk together the chicken broth, cream of chicken soup, cream of celery soup, and milk.
- Season with garlic powder, onion powder, salt, and pepper. Heat over medium heat until warmed through.
- Assemble the Chicken Layer:
- Spread the shredded chicken evenly in the bottom of a 9x13-inch baking dish.
- Pour the prepared sauce over the chicken.
- Prepare the Dumplings:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the milk gradually, stirring until a soft dough forms.
- Add Dumplings:
- Drop spoonfuls of the dumpling dough over the chicken and sauce layer.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the dumplings are golden brown and cooked through.
- Serve:
- Let the casserole cool for 5 minutes before serving. Enjoy warm!
Leave a Reply