I spotted the first fall tree today. Off in the distance on the side of the mountain, there’s a tree that’s turning a brilliant shade of red, already. It’s not even the end of September and there are signs that fall is coming….like now. Are you ready? I’m not, I’m usually still looking for days to spend lazing in the sand soaking up the last of summer’s sunny rays. But this year the fall air has finally settled in…except for a few days like today when we’re having a wet/humid day thanks to the lingering hurricanes that just clobbered the south. Fall is imminent and the only thing to do is buy all the sweaters and bake all the casseroles.
Casseroles get a bad rap, in my opinion. Sure, I’ve had my fair share of soggy, messy, barely edible casseroles like one Salmon Casserole from my childhood that has permanently scarred me for life. (Seriously though, it was really bad and I never had dinner at that friend’s house again.) But when given the right amount of attention and love, a casserole can be a pretty amazing thing. For one, if you make it in a skillet….you only have one pot to clean….enter the Chicken and Dumplings Skillet Casserole. One pot, people! One pot.
Now, I do remember a Chicken and Dumplings recipe growing up that was made in a casserole dish but I also remember a pile of dishes from all the prep work that had to be done. And as much as I LOVE a good Chicken and Dumplings dish I don’t love dishes. In fact, I despise them! So, I do everything I can to minimize clean up and that, my friends, is how I come up with a plethora of skillet dishes like this Tuna Noodle Casserole! One Pot!!! ONE POT!
And this Chicken and Dumplings Skillet Casserole couldn’t be easier to make. Fast and easy because you’re going to use up that leftover chicken from your Sunday Roast Chicken or shred up a Rotisserie Chicken from the grocery store. Either way, this one is rich, creamy and someone healthy….if you skip the dumplings. But why would you do such a thing when they’re flakey, tender and buttery. Serve it with a flavorful fall salad like this Bourbon Roasted Pear Salad and you have a pretty amazing dinner that will definitely be on the top of your weekly meal planning menu! And if you’re not really feeling the whole dumpling/chicken thing…try out this Cheeseburger Macaroni Skillet that is so good….well, just read the comments to SEE how good it is!
CHICKEN AND DUMPLING SKILLET CASSEROLE
COURSE: DINNER
CUISINE: AMERICAN
KEYWORD: CHICKEN
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 55 MINUTES
SERVINGS: 6
CALORIES: 334 KCAL
INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped carrot
2 celery stalks diced
2 cups shredded cooked chicken breast
2 cups low-sodium chicken stock
2 teaspoons fresh chopped thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 cup half and half
2 tablespoons cornstarch
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3 tablespoons cold salted butter cut into small cubes
1/2 cup milk
1/4 cup fresh chopped parsley
INSTRUCTIONS
Preheat oven to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften, approximately 4-5 minutes.
Stir in the carrot and celery. Cook for an additional 3-4 minutes.
Add the chicken, stock them, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.
In a small bowl, whisk the cornstarch into the half and half. Slowly pour the half and half mixture into the pan and stir. Turn off the heat.
In a small bowl, combine the flour, baking powder, garlic powder and salt. Work in the butter using your fingers until course crumbs begin to form.
Stir in the milk and combine well until a sticky dough begins to form.
Drop tablespoon sized dollops of dough over the stew in an even layer. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
Remove the skillet from the oven and sprinkle with the parsley.
Serve immediately.
Preheat oven to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften, approximately 4-5 minutes.
Stir in the carrot and celery. Cook for an additional 3-4 minutes.
Add the chicken, stock them, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.
In a small bowl, whisk the cornstarch into the half and half. Slowly pour the half and half mixture into the pan and stir. Turn off the heat.
In a small bowl, combine the flour, baking powder, garlic powder and salt. Work in the butter using your fingers until course crumbs begin to form.
Stir in the milk and combine well until a sticky dough begins to form.
Drop tablespoon sized dollops of dough over the stew in an even layer. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
Remove the skillet from the oven and sprinkle with the parsley.
Serve immediately.
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