I’ve had chicken and dumplings before, years ago…but was never quite impressed with the experience because I didn’t like the dumplings…it was like eating uncooked biscuit dough and the texture was unappealing. Then one day….
A gentleman at work, who used to be a cook in the Service, brought in this huge kettle and warmer of chicken and dumpling soup to share with friends. It seriously was enough to feed a small army. Wow! Was it the best ever, and the dumplings were like small gnocchi. Next to the simmering soup tank of deliciousness, he laid out saltines, lemon wedges and herbs on the side to accompany the servings. Needless to say, I asked if he’d share his amazing recipe with me…we never quite got to finish my note taking on his ingredients and method (to my dismay). He didn’t have a recipe, per se, he just put it together when needed! I’ve been meaning to get back to testing some recipes, but like so many things, haven’t gotten around to it, yet.
A couple of weeks ago, the publisher of 300 Best Casserole Recipes
The recipe couldn’t have been easier with such delightful, comfort food results. I really liked the dumplings on the casserole, as they were textured and cooked, soaking in the flavorful chicken broth goodness from which it was enveloping. I added carrots to the recipe and later thought frozen sweet corn would also be a good addition. It’s a good hearty meal to enjoy on a crisp evening, that serves well as leftovers too!
I realize that turkey is a different bird altogether than chicken, but this recipe and idea would work brilliantly with leftover Thanksgiving ingredients. Traditional Thanksgiving fare includes this-and-that’s for stuffing, like celery, carrots, onions, stock. Biscuits are usually on the table, along with a bird. Imagine those ingredients making up this casserole. Take a peek at the ingredient list.
source modified from 300 Best Casserole Recipes
Makes 8-10 servings
1/4 cup butter
1/2 cup onion, diced small
1/2 cup celery (about 1 stalk), thinly sliced
1/2 cup carrots (about 1 medium-sized carrot), peeled, halved lengthwise and thinly sliced
2 cloves garlic, minced
1/2 cup all-purpose flour
20 ounces low-sodium chicken broth or homemade stock
1 cup water, room temperature
2 teaspoons granulated sugar
1 teaspoon dried basil
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1 cup frozen peas
4 cups chicken, cooked and cubed
2 cups Bisquick or buttermilk baking mix
1 teaspoon dried basil
2/3 cup low-fat buttermilk
Preheat oven to 350 degrees. Use non-stick spray on a 13″ x 9″ baking pan.
In a large saucepan, melt butter over medium heat. Sauté onion, celery, carrots and garlic for about 5 minutes or until vegetables are softened. Sprinkle with flour and cook, stirring for about 1 minute. Gradually stir in broth, water, sugar, basil, pepper and salt. Bring to a boil and then stir in peas and chicken. Pour into a prepared baking dish.
In a large bowl, combine Bisquick/buttermilk baking mix (see my note above) with basil. With a fork, stir in milk until moist. Drop by heaping spoonfuls on top of casserole -OR- roll dough into medium-sized balls, slightly flattened between the palms of your hands and place on top of casserole to evenly coat.
Transfer prepared casserole dish to oven and bake for 45 minutes OR until dumplings are golden brown. Allow to sit for about 5-10 minutes before serving.
- Added a 1/2 cup of carrots. Could also use 1/2 cup frozen, sweet corn.
- Instead of using canned peas, use frozen.
- Preferably, use homemade stock if you have some on hand. I did not, so I used low-sodium chicken broth.
- A helpful tip from the book: If you do not have buttermilk baking mix, use a dry biscuit mix and use buttermilk instead of milk.
- I used Bisquick and low-fat buttermilk.
- Made a couple of individual servings in mini cocottes. Adjust the baking time to 15-20 minutes or until the topping/dumplings are golden brown.
- Brushing the dumplings with butter after it comes out of the oven would be not only an added tasty touch, but aesthetically pleasing too.
What I liked about this book is the idea of robust, tasty and quick meals that may need some minimal prep time, stores well and time saving capabilities. We’re not talking about time to cook like a slow cooker, but the time you may need to prep when you come home from work after picking up the kids, pop the casserole in the oven while you busy yourself with other evening/daily chores and then pull the dish and dinner out of the oven and enjoy a fantastic meal. Many of the recipes are flexible enough for you to make adjustments for health needs and use of ingredients that are attainable.
This is the first of two recipes I’ll be trying from this cookbook to share with you on how the recipes are written and outcome. For the Chicken and Dumpling Casserole, I was very happy with the results, the time to prepare and total time to table. I was a little frustrated with the order of the ingredients, but have made my own modifications in recipe presentation above. The book is not laden with images, as most books with voluminous amounts of recipes are not. It is a soft-cover book with straight forward recipes. Not a lot of elaboration on prep of the ingredients, which can be either a good or bad thing, depending on the person following the recipes and their experience. By that I don’t mean that you need to be an “intermediate or well seasoned cook”, but that you can assess and make adjustments as you need to.
The book is laid out as follows:
- Breakfast and Brunch Casseroles
- Appetizers
- Hearty Vegetable and Pasta Casseroles
- Fish and Seafood Casseroles
- Chicken and Turkey Casseroles
- Pork Casseroles
- Beef and Lamb Casseroles
- Health Choices
- Side Dishes
- Kid Stuff
- Desserts
Sections on:
- Casserole Basics, covering baking dishes and pans and approximate casserole and baking dish equivalents.
- Ingredient Essentials – explaining the assumptions the author makes when calling for certain ingredients.
- Making health choices in the recipes.
- Storing and freezing the casserole dishes.
Tiffany Collins is a nationally recognized culinary professional who currently serves as Culinary Spokesperson for the Texas Beef Council, speaking about how to serve healthy beef recipes. She is also Spokesperson and Contributing editor for Cooking Light, Southern Living, Coastal Living, Cottage Living and Lowe’s Creative Ideas. Read more about Tiffany Collins at her Web site
by Tiffany Collins, for review purposes by the publisher. I am under no obligation to write a favorable review of the cookbook, contents of the book or the authors.
Links to the book contain Amazon.com affiliate links where, if clicked and a purchase is made from that click, I may earn a tiny percentage of the sale that is applied for TeenieCakes.com operating expenses AT NO COST TO YOU. Read more here
dearcat from Maine says
Hi erveyone. I have been cooking for more than 60 yrs. and this is the best chicken and dumplings casserole i have seen. I always use chives in my dumplings, but I will try it this way. Thanks.
dearcat
Emily @ For Sweets Sake says
You always have such cute dishes! I’m jealous! oh and the casserole looks great too 😉
zerrin says
This looks like a wonderful filling chicken dish. I love the combination of celery, peas, garlic and carrot with chicken. Never had such a dish with dumplings before. Sounds so intriguing! I love the last picture!
5 Star Foodie says
This casserole looks excellent, the biscuits on top look like they have wonderful texture, and it’ll definitely be perfect to make with Thanksgiving leftovers too!
chocolate freckles says
Creamy… perfect!
Lisa { AuthenticSuburbanGourmet } says
Congrats on the Top 9! These look incredible! I have long wantd to make chicken and dumplings – now I have a great recipe!!! Enjoy the weekend!
Imwaytoobusy says
I absolutely love dumplings. This looks perfect! Such great photography 🙂
Angie's Recipes says
That’s my type of comforting food! Looks so heartwarming and delicious.
Amy Bakes Everything says
That looks so amazing! Congrats on Top 9!
Cajun Chef Ryan says
This is one supurb chicken and dumplings, love the last pic with the few peas on the spoon….one….last…nibble!
Bon appetit!
CCR
=:~)
Jenny Nguyen says
yum, perfect for a cold day
Monet says
Can I please have a bowl of that amazing casserole? I have tried chicken and dumplings once, and like you, I wasn’t super impressed. However, I think that this dish might change my mind. I love the simplicity of the recipe, and I’m sure all the herbs do wonders. Thank you for sharing this with us. We may be making it this weekend!
Kristi Rimkus says
I love your yellow mini casserole dishes. I have a set that I purchased from Cost Plus. I agree with you about using frozen peas. I’d bet canned would be too soft. Carrots are a great addition too!
Cristina - Teenie Cakes says
Thanks Kristi – I do remember spotting some dishes at Cost Plus at one time. Was there this week and they still have red ones, but not the other colors. They’re fun to use and the contents cook so much quicker because they’re so individual-sized. 🙂
Simply Life says
Oh my gosh, my husband would looove this!
Tunde says
This is great !! Eating leftover turkey for a couple of days can get tiring. I would be trying this in the very near future
Jennifer @ Jane Deere says
This looks really good and it reminds me of my grandma’s go-to recipe she would throw together on the fly. Great post!
Sommer @ A Spicy Perspective says
Ooo! It’s like a pot pie, but BETTER! Great recipe!
Cristina - Teenie Cakes says
Hi Sommer – My Hubby said the same thing about it resembling chicken pot pie…I’ve never had one so couldn’t compare it. I’ll have to give one of those pot pies a try. 🙂
torviewtoronto says
looks fabulous
whatsfordinneracrossstatelines says
This does look great, I haven’t had chicken and dumplings in years, time for a revisit! I think the corn would be good in it like you mentioned. Sounds like a good book to have in the library with winter coming up.
-Gina-
blackbookkitchendiaries says
this looks very comforting:) i cant wait to try this one out. thank you for sharing this recipe.
elisabeth@foodandthriftfinds.blogspot.com says
So nice of you to share your delish chicken and dumplings recipe and the beautiful photos of it, as well. Chicken and dumplings have been a favorite comfort food of mine for as long as I can remember. The dumplings look light as a feather…Great job!
The Rowdy Chowgirl says
This looks so good, and brings back memories–we always had turkey and dumplings after Thanksgiving when I was a kid. You’ve inspired me to try making it myself!
Lindsey @ Gingerbread Bagels says
YUM!! I could seriously eat that for breakfast right now! Your chicken and dumpling casserole looks so delicious and the dumplings look nice and light! Your photos are absolutely gorgeous too!
Belinda @zomppa says
Sounds like a perfect post-Thanksgiving meal to me!
penny aka jeroxie says
That looks so comforting! I will love to have a bowl of that
Jasmine says
OMG it looks scrumptious. This is perfect weather to make Chicken and Dumplings. Never had the pleasure to taste dumplings, but your presentation looks so good, I’ll have to try it. Thank you.
Georgia @ The Comfort of Cooking says
This looks wonderful, Cristina – So hearty, and absolutely delicious. I’ll have to try this for dinner one night. Thanks for sharing this dynamite recipe and these beautiful photos!
redkathy says
Oh wow I was thinking about a pot of these yesterday! Never tried basil in the dumplings but have used dill and sage. I don’t like “wet” dumplings either and take great care to keep the on top of the bubbling stew. The oven seems like an easier method for sure. As always, a beautiful display and post. Thanks 🙂