Saturday, January 23, 2010

Baked Chicken and Dumplings

Yesterday evening, I really didn't want to cook, and I've been trying to save money, so eating out wasn't an option. I searched through my bookmarks again for a pretty quick chicken dish and found this recipe for a baked version of Chicken and Dumplings.
The recipe looked pretty simple, and I had almost all of the ingredients, so I made it in only a few minutes after boiling the chicken. It didn't even require chopping veggies! I made my dish a bit differently by boiling chicken breasts for about 20 minutes and then cutting them into bite-sized pieces. Because I prefer dumplings more than the chicken, I made sure to put a lot of dumplings in my bowl.

While the dish was good the night I made it, it tasted much better the next day. So, for optimal flavor, you may want to assemble the dish, cover it, and allow it to refrigerate overnight before baking it.
I now have yummy leftovers for the rest of this weekend. I still prefer the pot version of chicken and dumplings, because the dumplings are more moist; nevertheless, I loved how simple this dish was to put together. I hope you get to try it soon!

Baked Chicken and Dumplings
adapted from Sisters' Café (I love this blog!)
3 c. cooked chicken, cut into large pieces (I used 4 boneless chicken breasts, chopped)
½ c. butter
1/3 c. flour
½ tsp salt (I used Lawry's Seasoning Salt)
1/8 tsp pepper
3 c. chicken broth (I used the broth from boiling the chicken and added a bouillon cube)
1 can cream of chicken soup (I used the 98% fat-free variety)

2 c. flour
3 tsp baking powder
½ tsp salt
1 tsp poultry seasoning (I subbed 3/4 tsp sage, 1/4 rosemary, and 1/4 black pepper)
1 tsp celery seed (I didn't have)
¼ c. oil (I used canola/vegetable oil blend)
1 c. milk

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.



  1. I am so glad you loved this dish and our blog! Your pictures look wonderful! I am happy to find your blog. You have some delicious recipes that I am excited to try!

  2. Yay, I'm glad you liked this so much. Isn't it great for those days that you need a quick but satisfying meal? Your pictures are wonderful!

  3. What a wonderful and comforting dish..lovely blog!!!

  4. This certainly looks exquisite. I'll keep it in mind for when I get over my fear of chicken.

  5. Yummy! I want it now! How good does it get, comfort food fast? I will be making this soon. Thanks

  6. Hi, Memoria

    You know how much I love Chicken and Dumplings, don't you, girl?!!!!!!! It is my favorite Southern comfort food in the world and this recipe looks so scrumptious! I'm gonna try it--you are gonna make a cook out of me one way or another, aren't ya?!

    Great pics (as usual)!

  7. Love the photos of the dumplings! Crisp and brown :) Lovely recipe!

  8. Absolutely delish! So golden and lovely.

  9. wow..what a nice recipe.. a must try for my weekend :) baked chicken dumplings..yummm!!!

  10. CHicken and dumplings is one of those dishes I keep meaning to try. I think all three of the kids would enjoy it. It does look really good.

  11. Oh how fun! I love a variation of a classic. And I DO love me some chicken & dumplings -- that's next on my blog!

  12. Memoria you've just won my heart! I LOVE LOVE LOVE chicken and dumplings oh my...

  13. would you please spend a few minutes checking out my blog about all things chicken. I have been raising more than 50 breeds of chickens 40 years.


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