Chicken Dumpling Casserole Food

CHICKEN AND DUMPLING CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 2 tablespoons butter and olive oil in a skillet over medium heat. Add carrots, celery, and onion. Add 1/2 teaspoon garlic powder; season with salt and pepper. Cook and stir until starting to soften, about 3 minutes. Add chicken; cook until heated through, about 3 minutes more. Add frozen peas; cook until turning bright green, about 1 minute. Stir and remove from heat.
• Melt 1/4 cup butter in a saucepan over medium-high heat until bubbling, about 2 minutes. Reduce heat to medium and add 1/4 cup plus 3 tablespoons flour. Whisk quickly to remove all lumps, about 1 minute. Cook, whisking slowly, until gravy is thickened, about 2 minutes more.
• Whisk chicken broth into the gravy thoroughly. Bring to a boil, stirring occasionally until thickened, about 5 minutes. Add the remaining garlic powder and onion powder. Season with salt and pepper. Add the vegetable-chicken mixture; stir and pour into a 9x13-inch glass baking dish.
• Combine 3 cups flour, 1 cup milk, and 1/2 cup plus 1 tablespoon mayonnaise in a bowl. Add remaining milk gradually until mixture is sticky; you may have leftover milk. Drop spoonfuls of dumpling batter to cover the top of the filled baking dish.
• Bake in the preheated oven until dumplings are light golden brown, about 25 minutes.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

BAKED CHICKEN AND DUMPLING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Melt butter in a skillet over medium-high heat. Add celery, carrot, and onion and cook until veggies begin to soften, about 5 minutes. Transfer to the prepared casserole dish. Add cooked chicken. Distribute chicken and veggies evenly across the bottom of the dish. Season with salt and pepper.
• Whisk together flour, milk, baking powder, and 1/2 teaspoon salt in a small bowl until fully combined and no lumps remain. Pour flour mixture evenly over chicken mixture; do not mix.
• Whisk together chicken broth, cream of chicken soup, and poultry seasoning in a bowl until well combined. Season with salt and pepper and pour into the casserole dish; do not mix.
• Bake in the preheated oven until casserole has set and dumplings are cooked, 40 to 50 minutes. Remove from the oven and sprinkle with dried parsley. Let cool for 10 minutes before serving.

CHICKEN DUMPLING CASSEROLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Place chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10 to 15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken with a fork. When building the layered casserole, do not mix the layers. 1st layer: In 9x13-inch casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. If you want to serve this as a pot pie, add a layer of vegetables now. 2nd layer: In small bowl, mix milk and Bisquick. Slowly pour over chicken. 3rd layer: In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Add some of the hot stock to the soup can to help melt the soup and get it all out of the can). Bake casserole for 50 to 60 minutes, or until the top is golden brown.

CHICKEN DUMPLING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
• Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
• Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
• Bake casserole for 30-40 minutes, or until the top is golden brown.

CHICKEN & DUMPLING CASSEROLE

Steps:

• Preheat oven to 400ºF.
• Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
• Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
• Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
• Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

CHICKEN AND DUMPLINGS CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump shredded chicken, condensed cream of chicken soup, salt, pepper, onion powder, garlic powder and ground sage into a large mixing bowl.
• Stir until ingredients are fully combined.
• Add milk, canned corn and canned peas and carrots to the bowl.
• Stir well again.
• Pour the mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump Bisquick mix and milk into a medium mixing bowl.
• Stir until a sticky dough forms
• Drop the dough by the tablespooon on top of the chicken mixture.
• Cover the baking dish with foil and place it in the oven.
• Bake for 28 minutes and then remove the foil.
• Continue baking uncovered until the dumplings are just starting to brown on top. 8-10 minutes.
• Remove the casserole from the oven and allow it to sit for a couple of minutes before serving.
• Enjoy!

CHICKEN & DUMPLING CASSEROLE

Steps:

• Preheat oven to 400.
• Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
• Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
• Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
• Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

CHICKEN AND DUMPLING CASSEROLE

Steps:

• 1. Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

CHICKEN AND DUMPLINGS CASSEROLE

Steps:

• Preheat oven to 375°.
• Place butter in a 9 x 13 casserole or baking dish and melt in the microwave in 30-second intervals until melted. (about 1 minute)
• Place shredded or chopped chicken on top of butter spread evenly in the bottom of the baking dish.
• In a mixing bowl combine flour, milk, poultry seasoning, and salt & pepper. Pour evenly over chicken (DO NOT MIX OR STIR IN).
• In the same mixing bowl combine condensed chicken soup with herbs and chicken broth. Pour evenly over the flour mixture (DO NOT MIX OR STIR IN).
• Place in oven and bake for 35 to 45 minutes. Let rest for 5 to 10 minutes before serving.

CHICKEN & DUMPLING CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.