I told you guys that the recipes that I was sharing this week were going to be quick and easy. I also forewarned you that they might not be the most beautiful foods ever. This recipe for Chicken & Dumpling Casserole is very tasty but it’s just ugly. I mean there was really nothing I could do to make it look pretty. So please don’t let my lack of photography skills scare you away from trying this one!
This is one of the easiest thing to whip up and it has the great taste of chicken & dumplings with almost no effort. If you have tried my Slow Cooker Chicken & Dumplings this one has the same great taste but this one comes together much quicker. The prep of this recipe is very simple…while the overall recipe takes about 2 hours, almost all of that is spent just waiting. If you boil your chicken ahead of time, you’ll reduce the recipe to under 5 minutes of active prep and then 50 minutes of waiting for it to bake up!
I actually found this recipe on Facebook not too long ago. It was in my feed as my mom had “liked” the recipe. I happened to have some chicken defrosting so after looking at the ingredients I whipped it up that same night. Well, my guys loved it. The entire pan was totally demolished. They liked it so much that I have already made it a second time. I added a few little tweaks the second time and once again it was completely gone…no leftovers at all!
Next time you need a recipe that is super easy and requires very few ingredients, you’ll want to give this one a try!
This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I shared –
- Chunky Chicken Salad with Orange Yogurt Dressing Lettuce Wraps with Rosemary Roasted Potatoes
- Broccoli, Ham & Cheese Hand Pies, Chips & Fruit
- Chili Mac & Rustic Dipping Bread
- Slow Cooker Asian Barbecue Chicken
- 1 1/2 pounds of chicken – [i]I used thigh meat[/i]
- 1 cup all purpose flour
- 1 cup milk
- 2 tablespoons butter, melted
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth (reserved broth from boiling chicken)
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon parsley
- Add the chicken to a pot and cover with water.
- Cover and cook over medium heat for about 1 hour.
- Remove the chicken from the pot and allow to cool – reserve the water/broth.
- Shred the chicken and place in the bottom of a 11×7 baking dish.
- Whisk together the flour, milk and butter then pour over the chicken.
- Whisk together the reserved broth, cream of chicken soup, salt, onion powder, parsley and pepper then pour over the casserole – DO NOT STIR.
- Bake at 350º for 50 minutes until the top begins to turn golden brown.
- Allow to cool for about 5 – 10 minutes before serving
Trying this tonight seeing as I have chicken thighs defrosted!!!
Trying this tonight seeing as I have chicken thighs defrosted!!!
Just made this. Came out great. I used leftover chicken from the free chicken deal at Publix and chicken broth from a carton.I also used cream of onion soup because I’m out of cream of chicken. Took a taste and it’s what I consider real comfort food. Thanks.
Just made this. Came out great. I used leftover chicken from the free chicken deal at Publix and chicken broth from a carton.I also used cream of onion soup because I’m out of cream of chicken. Took a taste and it’s what I consider real comfort food. Thanks.
Think I’ll also cook this using my free rotisserie chicken!
Think I’ll also cook this using my free rotisserie chicken!
So mine is in the oven. I made some changes like using almost 2 pounds of chicken breast after I boiled it and cooking it at 375 and doubled the ingredients to everything since I made a lasagna sized tray of this. Looks awesome so far and smells YUMMY. Kids and hubs are annoying me because they are starving. Will let you know how it turned out, looking forward to this!
Like I said, I doubled everything and made a nice big lasagna tray of this, it was delicious and devoured. I did have to cook it at 400 degrees for 1 hour 15 minutes but it cooked perfectly. My only complaint is OMG was it salty! My husband loved that it was but me, I was literally gagging on it and couldn’t eat more than half my portion. I will make this again but NOT put all that salt in it.
maybe try unsalted butter
Hmm…while the soup does have salt, I didn’t feel like that added 1/4 teaspoon really overpowered the dish with salt.
If you used a canned broth or salted your chicken before cooking…or like Teresa noted, used salted butter that could have been the culprit?
I am not sure 1/4 teaspoon of salt could do too much damage 😉
So mine is in the oven. I made some changes like using almost 2 pounds of chicken breast after I boiled it and cooking it at 375 and doubled the ingredients to everything since I made a lasagna sized tray of this. Looks awesome so far and smells YUMMY. Kids and hubs are annoying me because they are starving. Will let you know how it turned out, looking forward to this!
Like I said, I doubled everything and made a nice big lasagna tray of this, it was delicious and devoured. I did have to cook it at 400 degrees for 1 hour 15 minutes but it cooked perfectly. My only complaint is OMG was it salty! My husband loved that it was but me, I was literally gagging on it and couldn’t eat more than half my portion. I will make this again but NOT put all that salt in it.
maybe try unsalted butter
Hmm…while the soup does have salt, I didn’t feel like that added 1/4 teaspoon really overpowered the dish with salt.
If you used a canned broth or salted your chicken before cooking…or like Teresa noted, used salted butter that could have been the culprit?
I am not sure 1/4 teaspoon of salt could do too much damage 😉
Just made this. My picky daughter gave it two thumbs up, and my son said it was “better than Cracker Barrel,” which is his highest compliment for chicken & dumplings! Next time I may need to double the recipe!
Just made this. My picky daughter gave it two thumbs up, and my son said it was “better than Cracker Barrel,” which is his highest compliment for chicken & dumplings! Next time I may need to double the recipe!
Just made the casserole. I used breasts instead. My family loves it! I ordered one of Janet’s cookbooks! Cant wait to try some more of her great recipes!
Jill
Just made the casserole. I used breasts instead. My family loves it! I ordered one of Janet’s cookbooks! Cant wait to try some more of her great recipes!
Jill