Cheddar Bay Chicken and Dumplings Recipe

If you’ve ever dreamed of a comfort food mashup that hits all the cozy, cheesy, and savory notes, you’ll love this Cheddar Bay Chicken and Dumplings Recipe. It takes the best-loved Red Lobster Cheddar Bay Biscuit mix and transforms it into pillowy dumplings swimming in a rich, creamy chicken stew—talk about a crowd-pleaser! Whether it’s chilly weather or just one of those days when you want to wrap yourself up in something delicious, this recipe delivers big-time.

I’ve made this recipe countless times when friends come over or for a simple family dinner that needs little fuss but tons of flavor. What makes this Cheddar Bay Chicken and Dumplings Recipe truly special is how the dumplings soak up the creamy broth, loaded with tender chicken and comforting veggies. Trust me, once you try this, you’ll find a new favorite for those times when you crave something heartwarming and wholesome.

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Ingredients & Why They Work

All the ingredients in this Cheddar Bay Chicken and Dumplings Recipe come together to create layers of texture and flavor that taste like they took hours but really don’t. I like to grab a good quality chicken broth and fresh veggies—it makes a world of difference.

• Red Lobster Cheddar Bay Biscuit Mix: This mix is magic—it brings that signature cheesy, buttery flavor with built-in herbs.
• Cold Water: Keeps the biscuit dough from activating too soon, ensuring fluffy dumplings.
• Grated Sharp Cheddar Cheese: Adds extra cheesiness and richness to the dumplings.
• Chicken (breasts, thighs, or rotisserie): Using rotisserie chicken is a great shortcut for busy days without sacrificing flavor.
• Olive Oil: Helps brown the chicken, adding depth and texture.
• Salted Butter: Essential for sautéing veggies for a rich base.
• Yellow Onion, Carrot, Celery: Classic mirepoix that gives a naturally sweet and savory backbone.
• Garlic Cloves: Adds warmth and aroma—don’t skip this.
• All-Purpose Flour: Thickens the broth for that comforting stew consistency.
• Chicken Broth: The savory liquid foundation for the dumplings and chicken to soak in.
• Heavy Cream (or half and half): Gives the soup a luscious, creamy texture but be mindful substitution affects thickness.
• Kinder’s Buttery Steakhouse and Roast Chicken Seasonings: These add an unbeatable depth, but you can swap in garlic powder, onion powder, and a dash of poultry seasoning if needed.
• Dried Parsley Flakes: A fresh herbal note that brightens the dish.

Tweak to Your Taste

I love how adaptable the Cheddar Bay Chicken and Dumplings Recipe is. I often tweak the seasonings or swap veggies depending on what’s in the fridge, and you should, too! Making it your own encourages you to explore flavors while keeping it delicious.

• Variation: Sometimes I swap chicken thighs for a juicier, more flavorful bite—thighs stay tender and are forgiving if you’re in a rush.
• Dietary Switch: For a lighter version, I use half-and-half instead of heavy cream, but keep in mind the broth won’t be quite as rich.
• Seasoning Swap: If you don’t have Kinder’s seasonings, a sprinkle of smoked paprika can add a nice, warm depth.
• Veggie Add-Ins: Try adding sweet corn or peas near the end of cooking for a bit of sweetness and texture contrast.

Step-by-Step: How I Make Cheddar Bay Chicken and Dumplings Recipe

Step 1: Season and Brown the Chicken

Start by chopping your chicken into bite-sized pieces and seasoning it well with salt and pepper. Heat the olive oil in a large pot over medium-high heat and brown the chicken for 5-6 minutes. This step locks in flavor and adds texture. If you’re using rotisserie chicken, just skip this and move on to cooking your veggies.

Step 2: Sauté Your Veggie Base

Use the same pot—no need to dirty another pan! Add the butter, then toss in the diced onion, carrot, and celery. Let them soften for about 8-10 minutes, stirring occasionally so they don’t brown too much. These veggies create the backbone of your soup’s flavor.

Step 3: Garlic and Flour Magic

Next, add the minced garlic and cook for 2 minutes until fragrant—don’t rush this part, garlic transforms the taste here. Sprinkle in the flour and stir constantly for 3-4 minutes; this cooks out the raw flour taste and helps thicken your broth. Stay attentive so it doesn’t burn!

Step 4: Build the Creamy Broth

Slowly pour in the chicken broth and heavy cream while stirring to avoid lumps. This creates your luscious base that the dumplings and chicken will soak up. Then, season it all with the Kinder’s spices and dried parsley flakes. Return the browned chicken (or rotisserie) to the pot and reduce the heat to let it simmer gently.

Step 5: Make and Drop the Cheddar Bay Dumplings

For the dumplings, mix the biscuit mix with the provided seasoning, cold water, and cheddar cheese. Be careful to mix just until combined—overmixing will make dumplings tough. Spoon them gently into the simmering pot, spacing them out as much as you can (but don’t stress if they touch). Cover with a lid and let cook for 20 minutes WITHOUT peeking. This steam cooks the dumplings perfectly.

Step 6: Finish and Serve

Once the time’s up, carefully separate the dumplings with a spoon. Let the stew sit for about 10 minutes; it thickens up nicely as it rests. Serve hot and prepare yourself for a hearty, comforting meal that’s full of cheesy dumpling goodness and tender chicken.

How to Serve Cheddar Bay Chicken and Dumplings Recipe

Garnishes

I like to sprinkle a little fresh parsley on top—it adds a subtle pop of color and freshness that keeps the heavy cream and cheese from feeling too rich. A little cracked black pepper on top fresh from the mill also adds a nice finishing touch.

Side Dishes

This recipe is a complete meal on its own, but if you want extra sides, a crisp green salad with a tangy vinaigrette or some roasted green beans balances the richness perfectly. Garlic bread is tempting but probably too much starch for one sitting!

Creative Ways to Present

I once served this in individual rustic ramekins at a small dinner party, finished with a sprinkle of extra cheddar and a small parsley sprig—it looked charming and everyone loved the personal touch. You can also ladle it over warm mashed potatoes for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. When I reheat, I gently warm it on the stove with a splash of broth or water to keep the consistency creamy and avoid drying out the dumplings.

Freezing

I don’t recommend freezing this Cheddar Bay Chicken and Dumplings Recipe because the delicate texture of the dumplings usually changes and can get a bit mushy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

To reheat, I gently warm the soup on the stove over low heat, stirring occasionally, adding a splash of broth to loosen the texture if needed. This keeps the dumplings tender and the broth creamy, avoiding any rubbery or dry chunks.

FAQs

Final Thoughts

This Cheddar Bay Chicken and Dumplings Recipe has become my go-to for when I need a meal that’s both comforting and special without being complicated. It’s like dinner and a warm hug rolled into one bowl. I hope you enjoy making and sharing it as much as I do—it’s exactly the kind of recipe I want on hand for those days when you just want to cozy up and feel satisfied with every bite.

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