Chicken & Dumplings.
Freezer-friendly chicken and dumplings casserole in creamy white sauce with broccoli, peas, and melted cheese topped with homemade drop biscuit dumplings. Make ahead and bake from frozen.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsHere’s one for the meal-prep crowd. This chicken and dumplings casserole is built to be assembled, frozen, and baked later when you need a hot, filling dinner without any day-of effort.
The base is a from-scratch white sauce made with chicken broth, flour, and milk, loaded with diced chicken, broccoli, green peas, and cubes of cheese that melt into the sauce as it bakes. Drop dumplings made with shortening and baking powder go right on top before the whole thing heads to the freezer.
When you’re ready, thaw it completely and bake for about an hour. The dumplings puff up golden, the sauce bubbles around the edges, and you’ve got a two-pan batch that feeds a crowd.
Kitchen Tips
- Thaw completely before baking. Baking from frozen means raw dumplings on top of a cold center. Give it time in the fridge overnight for even cooking.
- Use cubed cheese, not shredded. Cubes melt slowly and create pockets of gooey cheese throughout the casserole instead of disappearing into the sauce.
- This recipe makes two pans. Bake one tonight and freeze the other. Or freeze both for future you to thank present you.
Ingredients
Directions
Sauté onions in chicken broth until tender, add flour, salt and pepper.
Cook until bubbly.
Add two cups of milk. To white sauce, add chicken, veg and cheese.
Mix ingredients together and pour into 2 casserole pans.
Make dumplings: Stir together dry ingredients, cut in flour, add milk.
Drop by tablespoonfuls onto chicken mixture.
Freeze.
It freezes nicely To Cook: Thaw completely.
Cook at 350℉ (180℃). for about an hour or until hot and biscuits are done.
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