Cheddar Bay Chicken and Dumplings Recipe

If you ve ever craved the cozy, comforting flavors of a warm bowl of chicken and dumplings but wished for a little cheesy twist, then you re going to absolutely love this Cheddar Bay Chicken and Dumplings Recipe. It s like your favorite Red Lobster cheddar biscuits decided to jump into a creamy, savory chicken stew, and trust me, it s everything you never knew you needed. I remember the first time I made this dish-it filled the kitchen with the best aroma, and every bite was like a hug on a chilly night.

This Cheddar Bay Chicken and Dumplings Recipe is a real crowd-pleaser whenever I want something hearty but special, whether it s a casual family dinner or a comfort food night after a long day. The combination of sharp cheddar, tender chicken, and fluffy, flavorful dumplings makes it stand apart from your everyday chicken and dumplings. You ll find yourself wanting to make it again and again, and it s surprisingly easy to pull together with ingredients that might already be sitting in your pantry!

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Ingredients You’ll Need

Each ingredient in this Cheddar Bay Chicken and Dumplings Recipe plays a key role in creating the ultimate texture and flavor balance. From the rich cheddar bursting in the dumplings to the hearty chicken and veggies in the soup base, these elements come together perfectly. When shopping, look for good quality chicken and fresh veggies to really elevate the final dish.

• Red Lobster Cheddar Bay Biscuit Mix: This gives your dumplings that unmistakable cheesy biscuit flavor that s the star of the dish.
• Cold Water: Helps create the right dough consistency for soft, fluffy dumplings.
• Sharp Cheddar Cheese: Adds a punch of cheesy goodness to the dumplings-don t skip it if you can help it!
• Boneless, Skinless Chicken: You can use breasts or thighs-both work well; I usually go with thighs for juiciness.
• Salt and Pepper: Essential for seasoning the chicken and tweaking the soup to your taste.
• Olive Oil or Preferred Cooking Oil: Needed for sautéing the chicken without sticking.
• Salted Butter: Adds richness to the veggie sauté and base of the soup.
• Yellow Onion, Carrot, Celery: Classic mirepoix veggies that build amazing depth of flavor in the broth.
• Garlic Cloves: Fresh is best here for aromatic depth.
• All-Purpose Flour: Helps thicken the soup into a comforting, creamy consistency.
• Chicken Broth: Forms the flavorful liquid base-homemade or store-bought both work fine.
• Heavy Cream: For that luxurious, creamy texture; you can substitute half and half but it won t be as rich.
• Kinder’s Buttery Steakhouse & Roast Chicken Seasoning: These add a savory, slightly herby kick-if you can t find them, garlic and onion powders plus a hint of poultry seasoning do the trick.
• Dried Parsley Flakes: For color and a mild fresh herb flavor.

Variations

I love making this Cheddar Bay Chicken and Dumplings Recipe my own by switching up a few ingredients or adding extras that my family enjoys. Don t be shy about experimenting based on what you have in the fridge or your dietary preferences-this recipe is really flexible!

• Using Rotisserie Chicken: When I m short on time, shredded rotisserie chicken works beautifully and saves a bit of prep work without sacrificing flavor.
• Dairy Alternatives: I ve tried using half and half instead of heavy cream for a lighter result, though I do miss some of the richness.
• Vegetable Boost: Adding mushrooms or peas into the soup gives extra texture and nutrition, perfect for a veggie-loving crowd.
• Herb Twist: Swapping dried parsley for fresh thyme or rosemary completely changes the aromatic profile-great for when you want to mix things up seasonally.

How to Make Cheddar Bay Chicken and Dumplings Recipe

Step 1: Season and Sauté Your Chicken

Start by seasoning your bite-sized chicken pieces with salt and pepper. If you re using rotisserie chicken, you can skip this part and jump ahead. Heat your olive oil in a large pot over medium-high heat, then add the chicken. Cook the chicken for about 5 to 6 minutes until it s cooked through with a nice light golden sear. Once done, set it aside. This step locks in flavor and keeps the chicken nice and juicy in your final dish.

Step 2: Build That Flavor Base with Veggies and Butter

In the same pot, add your salted butter and melt it down. Toss in the diced onion, carrot, and celery. Let them cook on medium heat for about 8 to 10 minutes until they re wonderfully soft and slightly sweet. Add the minced garlic and cook for another 2 minutes, just enough to release its aroma without burning. This veggies and butter combo creates the perfect foundation for your soup s depth of flavor.

Step 3: Thicken Up and Add Creaminess

Sprinkle in the flour and stir it into the veggies and butter, cooking for about 3 to 4 minutes to remove the raw taste. Next, slowly pour in your chicken broth while stirring continuously to avoid lumps. Follow that with the heavy cream. Add the seasonings-Kinder s Buttery Steakhouse and Roast Chicken seasoning if you have them, or garlic and onion powders with a touch of poultry seasoning otherwise. Add the dried parsley flakes now as well. Stir everything well so the mixture starts thickening and looks silky smooth.

Step 4: Bring it All Together and Simmer

Return the cooked chicken to the pot, stirring it into the creamy soup base. Reduce your heat to low and let the soup gently simmer while you prepare the dumplings. This slow simmer melds the flavors beautifully, so don t rush it!

Step 5: Create the Cheddar Bay Dumplings

In a separate bowl, combine the cheddar bay biscuit mix seasoning with cold water first-that helps get the seasoning evenly distributed. Then mix in the biscuit mix and shredded cheddar cheese. Be careful not to over mix; stop once the dough comes together but is still soft. Over mixing can make the dumplings tough, and we want them light and tender.

Step 6: Cook the Dumplings in the Soup

Drop spoonfuls of the dumpling dough gently into the simmering soup, spacing them apart as much as you can (don t worry if they touch). Cover the pot with a lid and cook them for 20 minutes-resist the urge to peek! This steam-cook method is key for fluffy dumplings without drying them out. Once cooked, use a spoon to carefully separate the dumplings and let the dish rest for about 10 minutes to thicken up before serving.

How to Serve Cheddar Bay Chicken and Dumplings Recipe

Garnishes

I love sprinkling a bit of fresh chopped parsley or green onions on top to brighten up the rich colors and flavors. Sometimes a little extra shredded cheddar right before serving adds that extra cheesy kick that everyone raves about. A dash of cracked black pepper on each bowl just feels right as well.

Side Dishes

This dish shines on its own but pairing it with a simple mixed green salad with a light vinaigrette adds freshness that balances the richness. Crusty bread or garlic bread on the side can soak up any leftover broth and dumpling deliciousness you don t want to miss.

Creative Ways to Present

For special occasions, I ve served this in rustic soup bowls garnished with edible flowers and a drizzle of herb-infused oil to elevate the look. Or, spooning it into small individual cast iron skillets for a cozy, personal touch always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in a sealed airtight container in the fridge and they stay tasty up to four days. When reheating, I prefer warming it gently on the stove over low heat, stirring occasionally, to keep the dumplings nice and tender without drying out the soup.

Freezing

Honestly, I don t recommend freezing this Cheddar Bay Chicken and Dumplings Recipe because the dumpling texture changes and the creamy broth can separate. It s best enjoyed fresh or refrigerated if you plan to eat it within a few days.

Reheating

To reheat, gently warm your leftovers on the stovetop with a splash of broth or water to loosen the soup if it thickened too much. Microwaving works in a pinch, but stirring halfway through helps avoid hot spots and keeps everything evenly heated.

FAQs

Final Thoughts

This Cheddar Bay Chicken and Dumplings Recipe has become one of my absolute go-to comfort meals because it s both special and surprisingly simple to make. It s the kind of dish that brings people together and leaves everyone feeling warm and satisfied. Whether you re a seasoned home cook or just trying it out for the first time, I encourage you to give it a shot-you might just find your new favorite cozy dinner!

Cheddar Bay Chicken and Dumplings Recipe

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• Author: Lucy
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

A comforting and flavorful Cheddar Bay Chicken and Dumplings recipe combining tender chicken, rich creamy soup, and cheesy dumplings made from Red Lobster Cheddar Bay Biscuit mix. This hearty dish is perfect for a cozy family meal and uses simple ingredients with a flavorful homemade broth base.

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Ingredients

Units USM Scale 1x2x3x

For The Dumplings

• 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
• 3/4 cup Cold Water
• 1/2 cup Grated Sharp Cheddar Cheese
• Seasoning Packet included in the box

For The Soup

• 1 lb Boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces (or use Rotisserie chicken)
• Salt and Pepper, to season the chicken
• 1 tbsp Olive Oil (or preferred cooking oil)
• 4 tbsp Salted Butter
• 1 Yellow Onion, diced
• 1 Carrot, diced
• 1 Rib of Celery, diced
• 3-4 Garlic Cloves, minced
• 1/4 cup All Purpose Flour
• 4 cups Chicken Broth
• 2 cups Heavy Cream (can substitute half and half or whole milk for thinner consistency)
• 1-2 tsp Kinder’s Buttery Steakhouse Seasoning
• 1-2 tsp Kinder’s Roast Chicken Seasoning (or substitute garlic powder, onion powder, and a small pinch of poultry seasoning)
• 1-2 tsp Dried Parsley Flakes
• Salt and Pepper to taste

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Instructions

1. Season Chicken: Season the chopped chicken pieces evenly with salt and pepper. If you are using rotisserie chicken, skip the next cooking step and proceed to step 3.
2. Cook Chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook it for 5-6 minutes until no longer pink. Remove the chicken from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the salted butter. Once melted, add diced onions, carrots, and celery. Cook these vegetables for 8-10 minutes until they soften, stirring occasionally.
4. Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
5. Create Roux: Sprinkle in the all-purpose flour and cook while stirring continuously for 3-4 minutes to eliminate raw flour taste and create a roux.
6. Add Liquids and Seasonings: Gradually pour in the chicken broth and heavy cream, stirring constantly to combine smoothly and avoid lumps. Add Kinder’s Buttery Steakhouse seasoning, Kinder’s Roast Chicken seasoning (or substitutes), and dried parsley flakes. Adjust salt and pepper to taste. Return the cooked chicken to the pot.
7. Simmer Soup: Reduce heat to low and let the soup simmer gently while you prepare the dumplings.
8. Prepare Dumpling Batter: In a bowl, mix the Red Lobster Cheddar Bay Biscuit Mix, the seasoning packet blended with the cold water, and grated sharp cheddar cheese. Stir until just combined; avoid over mixing to keep the dumplings light and tender.
9. Cook Dumplings: Drop spoonfuls of the dumpling batter carefully into the simmering soup, spacing them apart as much as possible. Cover the pot with a lid and cook undisturbed for 20 minutes. Do not open the lid during this time to ensure proper cooking.
10. Finish and Serve: After 20 minutes, gently separate the dumplings with a spoon. Let the soup rest for about 10 minutes so it can thicken fully. Serve hot and enjoy your cheesy, comforting Cheddar Bay Chicken and Dumplings.

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Notes

• Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
• Freezing is not recommended as it negatively affects the texture of both the soup and dumplings.
• You can double the soup ingredients but still only use one box of biscuit mix for the dumplings for the best texture.