A one dish oven casserole recipe reminiscent of Chicken and Dumplings mean pure comfort food for crisp fall days.

This easy to put together recipe makes a whole casserole dish full of comfort food that you can put in the oven and walk away from for 45 minutes. No last minute babysitting dumplings to make sure they’re done, no making sure the pan doesn’t boil over, just pop it in the oven and off you go. And it sure does smell fabulous, I made this, went for a walk while my husband and kids worked in the garage and when we walked in it felt like I’d been cooking for hours. 

Now of course it’s not real dumplings but it sure is tasty. Imagine bringing this to a potluck, you’d been the hit of the night with comfort food for the masses. Or make it ahead for a new mom or a family who needs a meal. It could even be made ahead as a freezer meal, either baked in advance and rewarmed or possibly frozen and then baked, I’m not sure on that one so test it out before you give it to someone in need. And test it on a weekend because nothing’s worse than thinking that dinner is almost ready, on weeknight, when everyone is at level 10 hOngry and dinner says “mmm not ready ready yet and never will be!” 

Chicken and Dumplings Casserole

oven 375˚

3 TBSP butter

6-7 cups vegetables, frozen peas or green beens, or fresh chopped carrots, celery, onions, mushrooms

2-3 cups chopped cooked chicken

2 cups flour

2 1/2 tsp baking powder

1/2 salt

2 cups milk

1 box condensed cream of chicken soup OR a 10 ounce can-use what you have or can get

2 1/2 cups chicken broth, veggie broth or something from nothing broth

heat the butter in a frying pan over medium heat

while it’s heating gather up the vegetables and chop what needs to be chopped, the frozen can go in frozen 

add the veggies to the butter as you get them ready
you only want to soften them a little and precook them so no trying to cook them fast and furious
just stir occasionally 
while they are softening mix the flour, baking powder and salt, stir in the milk and set it aside
once the veggies are softened add the chicken and let it all warm together for about 5 minutes
add all veggies and meat to a 9×13 baking dish
pour the flour mix over the top of everything don’t try to cover it all completely 
then put the soup and broth in the same bowl and whisk to combine
pour it carefully over the dumpling mix and the chicken, don’t stir it just pour it over the top
carefully place in the preheated oven and bake 35-40 minutes 
let it cool for at least 5 minutes before serving, this dish holds it heat 
**note I baked mine in a 10×15 baking dish, you can see the gravy wasn’t quite deep enough to be saucy but it was still good-I forget that I’d broke my 9×13 baking dish until I NEED to use it**

We’ve had strong gusty wind now for about 2 days but it’s warm out in spite of the wind, it’s in the upper 40s and we don’t have snow, this casserole just hits the warm cozy spot that we need to fill this time of year. 
I’ve seen versions of this recipe all over the web, I looked at a lot of them, until my eyes crossed. I took the best of them, what I had in my cupboards and ran with it, I hope you do the same, make it with what’s in YOUR pantry, change it up, make it yours, enjoy it.