Cheddar Bay Chicken and Dumplings Recipe

Oh, if you’re a comfort food fan like me, you’re going to love this Cheddar Bay Chicken and Dumplings Recipe. It’s the ultimate cozy meal that brings together tender chicken, rich creamy broth, and those famous cheddar-filled dumplings inspired by Red Lobster’s Cheddar Bay biscuits. I swear, this dish feels like a warm hug in a bowl—perfect for chilly nights or when you just need a little delicious indulgence.

What makes this Cheddar Bay Chicken and Dumplings Recipe so special is how it’s both approachable and packed with flavor. Using that biscuit mix as dumplings is a total game-changer and makes the whole dish pop with cheesy goodness without the hassle of making dough from scratch. Trust me, you’ll want this recipe bookmarked for your next family dinner or anytime you crave something rich but easy.

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Ingredients & Why They Work

This recipe balances creamy, cheesy, and savory ingredients perfectly. Each component plays a role in creating that signature Cheddar Bay Chicken and Dumplings Recipe taste, and I’ll share a few tips to get the best results.

• Red Lobster Cheddar Bay Biscuit Mix: This is the secret star for that cheesy dumpling texture and flavor—don’t substitute unless you want a totally different experience.
• Sharp Cheddar Cheese: Adds extra cheesy depth to the dumplings—grate it fresh for the best melt and flavor.
• Boneless Chicken (breasts or thighs): Choose thighs for juicier, more flavorful bites, but breasts work fine—I often mix depending on what I have.
• Vegetables (onion, carrot, celery): The classic trio boosts flavor and adds a gentle sweetness and crunch.
• Butter and Garlic: These create a rich aromatic base that’s absolutely key to the broth’s depth.
• All-Purpose Flour: Used to thicken the broth—be sure to cook it a bit to avoid that raw flour taste.
• Chicken Broth & Heavy Cream: These liquid components give richness and body, making the soup silky but not heavy.
• Kinder’s Buttery Steakhouse & Roast Chicken Seasoning: Adds that signature savory umami punch; if you don’t have them, a sprinkle of garlic powder, onion powder, and a tiny touch of poultry seasoning works well.
• Dried Parsley Flakes: For a fresh herbal note that brightens the whole dish.

Make It Your Way

I love playing around with this Cheddar Bay Chicken and Dumplings Recipe depending on the mood and ingredients on hand. The core idea is simple enough to make it your own without sacrificing flavor or texture.

• Variation: Sometimes I swap out heavy cream for half and half to lighten it up, and it still tastes amazing—just a slightly thinner broth. Perfect for warmer days.
• Protein Swap: If I’m short on time, I use shredded rotisserie chicken, which saves me prep and adds extra roast flavor.
• Seasoning Tweaks: I often add a pinch of smoked paprika for a subtle smoky twist—it’s a fun way to surprise your palate.
• Veggie Boost: Adding frozen peas during the last few minutes gives a nice pop of green and sweetness.

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

Step 1: Season and Cook the Chicken

Start by seasoning your bite-sized chicken pieces with salt and pepper — simple but essential. Heat olive oil in a large pot over medium-high heat, then brown the chicken for about 5-6 minutes until cooked through. Set the chicken aside on a plate; this step locks in flavor and prevents overcooking later. (If you’re using rotisserie chicken, feel free to skip straight to the veggies step.)

Step 2: Sauté the Veggies

In the same pot, melt the salted butter, then toss in the diced onion, carrot, and celery. Stir occasionally and let them soften gently for about 8-10 minutes. This slow cooking brings out natural sweetness and builds the flavor base for the whole soup. Add the minced garlic for the last 2 minutes to keep its punch fresh but not burnt.

Step 3: Make the Creamy Broth

Sprinkle the all-purpose flour evenly over the veggies and stir well to coat. Cook this mixture for 3-4 minutes, whisking occasionally to avoid lumps and to get rid of that raw flour taste. Slowly pour in the chicken broth and heavy cream while stirring continuously—this ensures a smooth, velvety broth. Season with the buttery steakhouse and roast chicken seasonings, sprinkle some dried parsley flakes, then taste and add salt or pepper if needed.

Step 4: Combine and Simmer

Return the cooked chicken to the pot, reduce the heat to low, and let everything simmer gently while you prepare your dumplings. This simmering melds the flavors beautifully and tenderizes the chicken even more.

Step 5: Prepare and Add the Cheddar Bay Dumplings

For the dumplings, mix the biscuit mix, cold water, sharp cheddar, and seasoning packet according to the package instructions—except instead of biscuits, these go directly into your soup! Be gentle and avoid overmixing; tough dumplings happen when you get too enthusiastic. Drop spoonfuls of the dough into the simmering soup — try to space them out, but don’t stress if they crowd a bit. Cover the pot tightly and cook undisturbed for 20 minutes to let the dumplings steam perfectly.

Step 6: Final Touch and Serve

Once cooked, use a spoon to gently separate the dumplings so they aren’t stuck together. Let the soup sit for about 10 minutes off the heat to thicken up—this is my secret for that perfect consistency. Ladle your Cheddar Bay Chicken and Dumplings into bowls and get ready for some serious comfort food bliss.

How to Serve Cheddar Bay Chicken and Dumplings Recipe

Garnishes

I usually top my bowls with a sprinkle of fresh chopped parsley or chives to brighten up the creamy richness. Sometimes a little shredded cheddar and a tiny drizzle of melted butter makes it extra indulgent—and nobody complains about that! If you’re feeling adventurous, a tiny pinch of crushed red pepper flakes adds a nice contrast.

Side Dishes

This dish is pretty hearty on its own, but I love pairing it with a crisp green salad for contrast or some garlic roasted green beans. A warm loaf of crusty bread is also perfect for mopping up every last bit of that creamy broth—don’t skip that part!

Creative Ways to Present

For a special occasion, I’ve served this in mini cast iron skillets topped with extra cheddar and a sprinkle of herbs—it looks charming and keeps the soup warm longer. You could also make individual servings in ramekins and broil them briefly with cheese on top for a bubbly crust.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. When stored properly, the dumplings soak up even more delicious broth overnight, which I think actually improves the flavor. Just be sure to warm it gently to avoid breaking down the dumplings too much.

Freezing

Honestly, I don’t recommend freezing this Cheddar Bay Chicken and Dumplings Recipe. The texture of both the broth and the cheesy dumplings changes drastically and gets a bit rubbery or soggy when thawed. Better to enjoy fresh or refrigerated.

Reheating

Reheat leftovers slowly on the stove over low heat, stirring gently to keep the dumplings intact. If the soup thickened too much in the fridge, add a splash of chicken broth or cream to loosen it up. Microwave reheating works too—just cover loosely and go in short bursts to avoid drying it out.

FAQs

Final Thoughts

I truly adore this Cheddar Bay Chicken and Dumplings Recipe because it’s the kind of meal that never fails to comfort and impress. The cheesy dumplings take what could be a simple chicken stew up several notches, and the creamy broth feels like a reward after a long day. If you love cozy, homemade meals that are straightforward but full of wow factor, this is definitely a recipe you don’t want to miss. Give it a try, and I promise it will become one of your go-to comfort foods too!

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