Recipes are often fantastic and can be easy to follow. This Chicken Dumpling Casserole recipe is delicious, yet it lacked flair, so I had to kick it up a notch! After making a recipe a few times, I really like to put my own personal touch on it. Adding minced garlic and switching up vegetables helped to change a recipe in such a way to make it seem like a new recipe. Then, top that Chicken Casserole with homemade form scratch buttermilk biscuit mix, and you now have a fantastic recipe.
Published October 15, 2021
Updated March 17, 2022
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Use a whole chicken
Last night I made a Chicken Dumpling Casserole for dinner. Using a whole chicken that was baked in the oven gave this meal a hearty and fresh taste while cutting the cost. Saving money is sometimes difficult, but with making small switches you too can make a homemade meal your family will love.
When this meal was done only half of the chicken was deboned and used in the casserole. As a result, Tyler was able to bring the leftover chicken for his lunch the next day. Win-win!
Additionally, I added fresh sweet corn by slicing the kernels right off the cob. This original recipe calls for celery, but I really do not like to eat cooked celery. Raw is perfectly fine with peanut butter, but with my new-found allergies, I cannot have raw celery.
To change the recipe up you could also use whole chicken breasts, cook them and dice the pieces, instead of a whole roasted chicken. Or buy a rotisserie chicken from the grocery store, one that is already cooked and ready to be deboned. The prices are completely reasonable, and the flavors are fantastic.
Cost breakdown for this Casserole
Let me tell you, I LOVE making meals for our family of six for under $20.00. With one income, and a strict food budget, keeping recipes that have a low cost in my arsenal is a weekly goal. Buying certain ingredients in bulk help to keep the cost low. Flour, salt, baking powder and garlic are some ingredients that I like to have on hand which helps to lower meal costs.
Whole Chicken $2.69
4 Carrots $0.79
5 Garlic Cloves $0.25
1/4 Tbsp Flour $0.10
3 cups Chicken Broth $0.30
4 Corn Cobs $3.19
1 Bag Frozen Peas $0.75
1 egg $0.06
1/2 tsp salt $0.05
1/2 tsp pepper $0.05
1 cup flour $0.20
2 tsp baking powder $0.10
1/4 tsp salt $0.05
1/3 cup milk $0.25
Total cost for this Chicken Dumpling Casserole was $10.62
That makes each serving only $1.77! In spite of baking a 9 X 13 baking pan with Chicken Dumpling casserole, we literally had no leftovers; not even enough for Tyler to have lunch for the next day. Even though he did not have any casserole for lunch, but he was able to have the leftover chicken to eat with tortellini that we had in the fridge. The cost above for the whole chicken represents half of the cooked chicken, as this recipe only used half.
Chicken Dumpling Casserole Recipe
1 whole chicken
3 Tbsp oil
1 bag frozen peas
5 garlic cloves
1/4 Tbsp flour
3 cups chicken broth
4 cobs of corn
2 tsp baking powder
1 cup flour
1/4 tsp salt
1/3 cup milk
Directions for Chicken Dumpling Casserole
1. Preheat an oven to 400 degrees and spray a 9 X 13-inch baking dish with non-stick spray and then set aside.
2. Cut a whole chicken in half at the breastbones and then place into the prepared baking dish. Sprinkle with salt and pepper and cook until the internal temperature reaches 165 degrees.
When done, let the chicken rest to cool and then debone the chicken and set aside.
This can be done the day before to save time waiting for the chicken to cool down.
3. Heat a 6-quart pot on medium-high and then add 3 Tablespoons oil.
4. Peel carrots and slice with a Cuisinart food processor, or you can either have them shredded or sliced, either way works perfect with this recipe!
5. On a cutting board, cut an onion in half and then place it into a food processor with the slicer blade.
6. Peel garlic cloves and place in the food processor with the onion and process for 20-seconds until minced.
7. Add carrots, onion and garlic to the hot oil in the sauce pan and cook until tender; around 3-minutes.
8. Add 2 Tablespoons flour and then mix well with a spatula making sure to cook the flour in the carrot mixture for a few minutes to allow it to blend well.
9. Mix in 1/4 cup chicken broth and mix well with a spatula until it thickens. Then add the rest of the broth and cook over medium for 3-minutes. The flour and chicken stock will then act as the sauce in the Chicken Dumpling Casserole and the result will be a thick and creamy sauce. If you want, you can also add the liquid drippings from the roasted chicken for extra flavor.
10. Place a corn cob onto a cutting board and then carefully slice the kernels off with a knife, working your way around the cob. Using fresh is best! However, if you cannot find fresh sweet corn, a bag of frozen corn works just the same. Canned is already cooked and might break down more when cooked.
11. Lastly, to the 6-Quart pot, add 1 bag of frozen sweet peas, deboned and sliced chicken, corn, 1/2 teaspoon salt and 1/2 teaspoon pepper. With a spatula, mix the ingredients well and then simmer for 5 minutes.
12. Carefully pour the Chicken and sauce into the sprayed baking dish and then set aside.
1. In a medium bowl, measure 2 tsp baking powder, 1 cup flour, 1/4 tsp salt and then mix well with a spatula.
2. Add 1 egg and 1/3 cup milk and mix with a spatula until a dough forms.
3. Drop dough onto the chicken mixture in measured amounts. To do this, use either two spoons or a spatula and scrape the amount off with a spoon onto the dumpling casserole.
4. Bake the Chicken Dumpling Casserole at 400 degrees for 15-minutes.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!!!
Recipe for Chicken Dumpling Casserole
Chicken Dumpling Casserole with From Scratch Dumpling Topping
- 9 X 13-inch bake dish
- Non-stick spray
- 1 whole Chicken
- 3 Tbsp Oil
- 1 Onion diced
- 4 Carrots
- 1 bag Frozen Peas
- 4 Cobs of Corn
- 5 Garlic Cloves minced
- 1/4 Tbsp Flour
- 3 cups Chicken Broth
Dumpling Topping Ingredients
- 1 Egg
- 1 cup Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Milk
- Preheat an oven to 400 degrees and spray a 9 X 13-inch baking dish with non-stick spray and then set aside.
- Cut a whole chicken in half at the breastbone and then place into the baking dish.
- Sprinkle with salt and pepper and cook until the internal temperature reaches 165 degrees.
- When done, debone the chicken and set aside.
- Heat a 6-Quart pot on medium-high and then add 3 Tablespoons oil.
- On a cutting board, peel carrots and slice then with a food processor.
- Cut an onion in half on a cutting board and then place into a food processor.
- Then peel garlic cloves and place in the food processor with the onion and process both for 20-seconds.
- Add carrots, onion and garlic to the hot oil in the 6-Quart pot and cook until tender.
- Add 2 Tablespoons flour and then mix well, making sure to cook the flour for 2 minutes.
- Mix in 1/4 cup chicken broth and mix well until thickens.
- Then add the rest of the broth and any chicken drippings, then cook over medium for 3-minutes.
- Place a corn cob onto a cutting board and then carefully slice the kernels off with a knife, working your way around the cob.
- To the 6-Quart pot, add a bag of frozen peas, deboned chicken, corn, salt and pepper, then simmer for 5 minutes.
- Pour into the sprayed baking dish and then set aside.
- In a medium bowl, measure 2 tsp baking powder, 1 cup flour, 1/4 tsp salt and then mix well with a spatula.
- Add 1 egg and 1/3 cup milk and mix until a dough forms.
- Drop the dumplings dough onto the chicken casserole mixture in measured amounts.
- Bake at 400 degrees for 15-minutes.
- Remove from the oven and let rest for 5 minutes before serving.
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