There’s something really satisfying about coming home and making (or having prepared ahead of time) a great comfort food dish that seriously hits the spot after a long day. Whether it’s mac n’ cheese or a hearty stew, we can’t get enough of those dishes that fill our bellies to the brim and warm us up while doing so. In this case, we turned the classic chicken and dumpling soup into a tasty casserole that we know we’ll turn to again and again.
While it’s considered traditional to boil the chicken and then use that same water to boil the dumplings, we like to use rotisserie chicken to make it a little easier on ourselves, and then round things out with a dumpling dough that cooks right up in the oven! Easy peasy and the result is mouth-wateringly good…try it out and see for yourself!
Chicken And Dumplings Casserole
- 1 1/4 cups all-purpose flour
- 1/2 cup buttermilk
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups cooked chicken, cubed
- 2 cups chicken broth
- 1 1/2 cups carrots, chopped (fresh or frozen)
- 1 1/2 cups green beans, chopped (fresh or frozen)
- 1 cup white onion, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º F.
- Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened.
- Sprinkle in flour and pour in 1/3 cup chicken broth and whisk until mixture is like a thick, smooth paste, then slowly whisk in remaining broth.
- Bring to a boil and cook for 2-3 minutes, or until thick.
- Add chicken and green beans to the skillet and season generously with salt and pepper. Taste and adjust seasoning, if necessary.
- Pour chicken and vegetables into a 9×13-inch baking dish and set aside.
- For the dumplings: mix together flour, baking powder and salt in a large bowl, then mix in egg.
- Once incorporated, gradually stir in buttermilk until a thick dough comes together.
- Drop small spoonfuls of dough over the baking dish until the top is covered. Place in oven and bake for 14-17 minutes, or until dumplings are golden brown.
- Remove casserole from oven and let cool 5 minutes. Serve as is, or stir so the dumplings are mixed in with the chicken.
Recipe adapted from Chef In Training