When fall comes, the weather invites us for some meals that will make us feel full and also cozy. Great food and the chilly weather just do well together. And so we opt for heartwarming soups and also casseroles. One casserole dish that I love cooking during the fall season is chicken and dumpling. It is rich, hearty, and very flavorful.
On the other hand, this season is also the time for roasting some turkeys, chicken, and generally poultry meats. And together with that, we use of poultry seasoning. Poultry seasoning is simply a mix of seasonings that tastes well with poultry. It can be used as a rub on roasts, a good seasoning for casseroles and even in soups and sauces. I personally use and have poultry seasoning the whole year, and I don’t buy any of it, I make them myself.
And so in this post, I will share with you two recipes. A homemade poultry seasoning mix that you can make and use any time of the year and a hearty recipe for chicken and dumpling casserole that you and your family will surely love!
Let’s start with the poultry seasoning.
Buying an already mixed seasoning is great and can be convenient, but trust me, making a mix from fresh herbs and spices is way better. It is more flavorful and aromatic and can lift your poultry to the next level. It is also pretty simple and straightforward. You just need to mix all the ingredients and that’s it!
Homemade Poultry Seasoning
- 1⁄2 tbsp. freshly ground black pepper
- 1 tsp. celery seed
- 3 tbsp. finely chopped thyme
- 3 tbsp. finely chopped rosemary
- 3 tbsp. finely chopped sage
- 1 tsp. freshly grated nutmeg
- 1 tsp. ground ginger
- 1 tsp. smoked paprika
- 1 tbsp. finely chopped marjoram
In a bowl, mix all the herbs and spices until fully combined. Store it in an airtight container and keep in the fridge until you need to use it. You can keep it as long as 3 days.
Chicken and Dumpling Casserole
This dish is always a fall night dinner favorite at home. The tasty chicken with some vegetables topped with the dumplings and baked until done makes the kitchen smell cozy and fills everyone. This recipe is simple and very easy to follow.
- 1 cup chopped onion (about 1 medium)
- 1 cup chopped carrots (about 2 small)
- 1 cup chopped celery (about 2 stalks)
- 3 cups low sodium chicken broth or use bouillon or canned broth.
- 3 tbsp. flour
- 2 cups rotisserie or cooked chicken, cut in bite-sized pieces or shredded.
- 1 cup frozen peas
- salt and pepper to taste
- homemade poultry seasoning
- 3 tbsp. oil
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄3 milk
*you can also use self-rising flour and omit the baking powder.
- Preheat your oven to 400 F.
- In a skillet, heat your oil and saute your vegetables (onions, carrots, celery) until translucent.
- Add flour and a half cup of broth to thicken. Then slowly, add the remaining broth and stir until it thickens. Add the chicken, peas, poultry seasoning and salt and pepper according to your liking cook on low.
- To make the dumplings, mix your flour, baking powder, and salt. Add the egg and milk and mix until you form a dough.
- In a lightly greased baking pan, pour over your chicken mixture and then top it with the dumpling by dropping spoonfuls or by using an ice cream scoop.
- Bake the casserole uncovered for 15 minutes.
- Let it rest for 10 minutes and serve.
I am used to this method but there is another way of doing this casserole which is popular right now. It is easier and all you need is to layer all the ingredients in a pan and let it cook thoroughly.
- Saute your vegetables in butter or oil.
- In a baking dish, put your sauteed vegetables as the first layer. Spread in your cooked or rotisserie chicken as the second layer.
- Pour over your dumpling mixture or you can use 2 cups of Bisquick mixed with water.
- Mix chicken broth+cream of chicken soup over the layers. Do not mix.
- Bake for 30-40 minutes in 350F oven. Let sit for 10 minutes and you are ready to serve!
I tried making this casserole with both of the procedures. The first one is thick and saucy with the dumplings whole that will melt in your mouth. The other technique, on the other hand, creates a more runny consistency, but very tasty and the dumplings are softer than the other. I like making the first technique because it doesn’t consume a lot of time as everything is almost already cooked, while the other needs an ample amount of time to let it cook. But so far, both tastes delicious.
Making food at home is one of the best things to do. It brings the family together and just keeps hearts and bellies full. I hope that this two recipes will be something that you will do in your kitchen. Cook with warmth from the heart!