Chicken and Mushroom Casserole with Crusty Dumplings

Wednesday 28 November 2012

One of the most versatile leftovers has to be leftover roast chicken!  I just love it.  There is so much that can be done with it.

I often make hot chicken sandwiches with the sliced meat and leftover gravy . . . boy oh boy is that gravy good on chips!  With a little dab of coleslaw on the side and some cranberry sauce, this meal is bliss!

Chicken salad also comes to mind . . . chopped chicken, toasted pecans, chopped celery, onion and some chopped apple and dried cranberries in a mayo dressing . . .  perfect served in a warm croissant, or scooped out onto a bed of lettuce!

Or how about a tasty chicken pot pie, using all the leftover vegetables and gravy as well.  If you put it under a crust, I am so there!

Then there are the chicken casseroles . . . chicken and noodles,  chicken and rice, white lasagna . . . there is no end to what you can create with a bit of imagination!

One of my favourites is this delicious Chicken and Mushroom Casserole with Crusty Dumplings.  Chunks of tender chicken, salty bacon, onions and browned mushrooms in a tasty sauce, topped with flavourful chive suet dumplings and baked in the oven until the casserole is all hot and bubbly and the dumplings are crusty and lightly browned.

Oh boy . . . is this some good!  I like to serve it with steamed peas and new potatoes.  (Want a little trick?  Take a can of peeled new potatoes, drain well and then dump them into a skillet along with a knob of butter, a tsp of white sugar and some paprika.  Heat through over medium high heat, stirring until they begin to brown.  Season with some salt and pepper and they are good to go!  Easy peasy lemon squeasy!)

*Chicken and Mushroom Casserole with Crusty Dumplings*
Serves 4
Printable Recipe

A delicious way to use up some of that leftover roast chicken!

1 medium onion, peeled and chopped
4 slices of streaky bacon, chopped
1 pound closed cup mushrooms, wiped clean and sliced
1 TBS oil
1 TBS butter
2 heaped TBS plain flour
1/2 tsp summer savoury
sea salt and white pepper to taste
2 cups of cocoked chicken, cut into cubes
8 fluid ounces chicken stock (1 cup)
8 fluid ounces milk (1 cup)

For the Dumplings:
100g self raising flour (3/4 cup)
1/2 tsp baking powder
50g of vegetable suet (1/4 cup)
salt and white pepper
1 TBS finely chopped chives

Heat  the oil and butter in a large skillet.  Add the bacon, onion and  mushrooms.  Cook, stirring occasionally, until the bacon is cooked, the  onions are softened and the mushrooms have begun to brown.   Add the  summer savoury.  Sprinkle with the flour and stir to coat.  Stir in the  milk and chicken stock.  Cook and stir until it thickens.  Season to  taste with salt and pepper.  Pour into  a 9 inch deep pie dish.

Preheat the oven to 180*C/350*F/ gas mark 4.

Measure  the flour for the dumplings  into a bowl.  Whisk in the baking powder and season  generously with salt and white pepper.  Drop in the suet and chives.   Give it a good stir.  Add enough cold water to  make a soft and sticky  dough, about 4 to 5 TBS.  Roll into 8 evenly sized balls with floured  hands, and drop on top of the chicken mixture.

Bake in the heated  oven for 25 to 30 minutes until the casserole is bubbling and the  dumplings are nicely browned, light and puffy!  Serve with some boiled  potatoes and some baby peas.

Note :  This also works well with leftover turkey!


  1. This is wonderful comfort food! Chicken and dumplings is a favorite of ours...I am thinking that your dish would be a great one to try!

  2. My husband doesn't like dumplings - isn't he strange? Loved the idea for how to use tinned new potatoes, I will give that a try.

  3. aah Marie finally I can arrive (many things here the twins are finish their school this year) and they have to make a test to study to university or other.

    (I will send you some pictures)

    These dumplings look adorables and yummy:)

  4. I'm making this tonight although I'm eating vegan, I may substitute some vegan meatballs I made instead of chicken. It looks fabulous... :-)

  5. I'm making this tonight although I'm eating vegan, I may substitute some vegan meatballs I made instead of chicken. It looks fabulous... :-)

  6. Sounds like a plan Naomi. Let me know how you get on!

  7. This was just what we needed on a very cold, dark November day with snow flurries outside. It's such a classic flavour combination and with good reason - it's delicious. I changed out some of the chicken stock with white wine and as we don't have summer savoury, I used thyme, marjoram, sage and a little parsley. It smelled so good as it was bubbling away in the oven.

    As there were dumplings, I didn't add potatoes (we are mindful of carbs as we age) so I served this with peas, carrots and cauliflower. It was warm, filling and very comforting.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!