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Home > Chicken and dumpling casserole

Chicken and dumpling casserole

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Easy
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main dish; Side dish
Cuisine American
Cook Method Saut�ing; Baking
Diet Low Calorie; Low Fat; Low Cholesterol; High Protein; Heart Healthy


  • Casserole

    • 3 tablespoons oil 

    • 1 cup onion (about 1 medium), chopped

    • 1 cup celery (about 2 stalks), chopped

    • 1 cup carrots (about 2 small), chopped

    • 3 cups low-sodium chicken broth 

    • 3 tablespoons flour 

    • 2 cups cooked chicken, bite-sized

    • 1 cup frozen peas 

    • Salt and black pepper (1/4 to 1/2 teaspoon)

  • Dumplings 

    • 1 cup flour 

    • 2 tablespoons baking powder 

    • 1/4 teaspoon salt 

    • 1 egg 

    • 1/3 cup milk 



  • Saut� the onions, carrots, and celery in a large pan with the oil until soft.

  • In a mixing bowl, add a small amount of chicken broth to the flour. Stir until smooth. Slowly mix in the remaining broth. Stir into the skillet over medium heat.

  • With the heat on low, stir in the chicken, peas, salt, and pepper.

  • In a mixing bowl, sift the flour, baking powder, and salt together to make the dumplings.

  • Beat the egg and milk together until well blended in a separate bowl. Stir into the flour mixture until well-combined.

  • Add the chicken mixture into an oiled or sprayed casserole dish. Drop spoonfuls of the dumpling dough onto chicken mixture.

  • Bake for about 15 minutes at 400�F, uncovered, or until the dumplings are golden.


Nutrition (per serving)

  • Calories: 220 cal

  • Total fat: 8g

  • Saturated fat: 1g

  • Polyunsaturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 55mg

  • Sodium: 370mg

  • Potassium: 620mg

  • Carbohydrates: 22g

  • Fiber: 2g

  • Sugar: 3g

  • Protein: 16g