Cheddar Bay Chicken and Dumplings Recipe

If you’ve ever wished you could combine the cozy comfort of chicken and dumplings with the addictive, cheesy goodness of Red Lobster’s Cheddar Bay Biscuits, then you’re going to love this Cheddar Bay Chicken and Dumplings Recipe. It’s like your favorite Southern-style dinner had a delicious makeover, blending creamy chicken stew with cheesy, fluffy dumplings that soak up every bit of flavor. I remember the first time I made it—I couldn’t believe how effortlessly the biscuit mix transformed into dumplings, giving the whole dish that familiar, buttery-cheddar charm.

This recipe works beautifully on a chilly evening when you want something comforting but easy enough to whip up after work or on a busy weekend. Plus, the blend of simple ingredients and that special biscuit mix means you don’t have to fuss with dumpling dough from scratch. I love serving this hearty dish when I’m craving something soothing and a little indulgent, and I think you’ll find it quickly becomes one of your weeknight favorites, too.

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Ingredients & Why They Work

Every ingredient in this Cheddar Bay Chicken and Dumplings Recipe plays a role in creating that classic, comforting dinner experience. From the savory chicken to the cheesy dumplings, there’s a balance of textures and flavors that come together perfectly. Here’s why each one is worth including and how to pick the best version when you shop.

• Red Lobster Cheddar Bay Biscuit Mix: This mix is your secret weapon for quick, flavorful dumplings packed with cheddar and herbs.
• Cold Water: Using cold water helps keep the biscuit mix from over-activating and your dumplings tender.
• Sharp Cheddar Cheese: Adds that punch of real cheese flavor that makes these dumplings irresistible.
• Boneless Chicken Breasts or Thighs: Thighs bring more moisture and flavor, but breasts work well too; rotisserie chicken is a great shortcut.
• Olive Oil: Perfect for sautéing chicken without overpowering flavors.
• Salted Butter: Gives the base a rich, creamy taste and helps soften veggies.
• Yellow Onion, Carrot, Celery: Classic mirepoix that builds a mellow, sweet foundation of flavor.
• Garlic Cloves: Boosts savory depth with a subtle kick.
• All Purpose Flour: Thickens the soup to that perfect creamy consistency.
• Chicken Broth: Provides a hearty, savory liquid to the soup base.
• Heavy Cream: Adds richness; you can substitute half and half for a lighter option but expect a thinner consistency.
• Kinder’s Buttery Steakhouse & Roast Chicken Seasoning: Adds unique, layered flavor; if unavailable, homemade blends work well.
• Dried Parsley Flakes: A little herbal brightness to finish off the flavor profile.
• Salt and Pepper: To season everything just right — always adjust to taste.

Tweak to Your Taste

I’ve played around with this Cheddar Bay Chicken and Dumplings Recipe in a bunch of ways, and honestly, it’s forgiving and versatile enough to let you make it your own. Whether you like it spicy, extra cheesy, or lighter, there’s room to customize without losing that cozy charm.

• Spicy Kick: I sometimes add a pinch of cayenne or crushed red pepper flakes to give the broth a little heat, which balances the richness nicely.
• Herb Swap: Use fresh thyme or rosemary instead of parsley for an earthier flavor if that’s your vibe.
• Cheese Lovers: Double the cheddar in the dumplings or sprinkle some extra sharp cheddar on top just before serving for gooey delight.
• Milk Variations: For a lighter soup, half and half works well, though it won’t be quite as thick or creamy.
• Vegetarian Version: Swap chicken broth for vegetable broth and add mushrooms or hearty root veggies — and skip the chicken altogether.

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

Step 1: Season and Sauté the Chicken

The first thing I do is season my bite-sized chicken pieces with salt and pepper—this little step really layers in flavor. Then I heat a tablespoon of olive oil over medium-high heat and cook the chicken for about 5-6 minutes until it’s nicely browned but still juicy. If you’re using rotisserie chicken, you can skip this and add the chicken later. Remember, the goal here is to create a flavorful base while keeping the meat tender.

Step 2: Build the Flavor with Vegetables & Butter

Using the same pot, add the salted butter and melt it over medium heat. Toss in diced onions, carrots, and celery, and let them sweat for 8-10 minutes until they’re soft and fragrant — this just takes your soup’s flavor to the next level. Don’t rush this stage; those softened veggies give the broth real body and sweetness that balances the cheesy dumplings.

Step 3: Add Garlic and Flour to Thicken

Next, I add minced garlic and cook it for about 2 minutes until aromatic but not browned (because burnt garlic turns bitter). Then I sprinkle in the all-purpose flour and cook it for 3-4 minutes, stirring constantly — this step is essential to get rid of the raw flour taste and create a smooth, thick base for your broth.

Step 4: Slowly Pour in Broth and Cream

Gradually stir in the chicken broth and heavy cream while whisking continuously to avoid lumps. The soup will start to thicken and look creamy — this is when you add your seasonings like Kinder’s Buttery Steakhouse and Roast Chicken seasonings, or your homemade mix of garlic and onion powders with a touch of poultry seasoning. Pop the cooked chicken back into the pot and let everything simmer at low heat.

Step 5: Mix Dumpling Batter Gently

Now for the fun part: the dumplings. Combine the Red Lobster Cheddar Bay Biscuit mix with the seasoning packet and cold water, then fold in the grated sharp cheddar cheese. Make sure to mix just until combined—overworking the dough can make the dumplings tough, and that’s the last thing you want in a dish this comforting!

Step 6: Drop Dumplings & Cook Covered

Drop spoonfuls of the dumpling batter into the simmering soup, trying to keep them from touching so they puff up nicely. Don’t worry if they do touch a bit; it won’t ruin the dish. Cover the pot tightly and cook for 20 minutes without lifting the lid—opening it early lets out steam which your dumplings need to rise just right.

Step 7: Finish and Thicken

Once the dumplings are cooked through, gently separate them with a spoon and let the whole pot sit off the heat for about 10 minutes to thicken up even more. This resting time gives you that cozy, luscious consistency you’re aiming for. Then, ladle into bowls and get ready to savor every cheesy, hearty bite!

How to Serve Cheddar Bay Chicken and Dumplings Recipe

Garnishes

My favorite garnish for this dish is a light sprinkle of freshly chopped parsley or chives — it brings a cheerful green pop and a little fresh brightness to contrast the creamy soup. Sometimes, I add a tiny sprinkle of extra sharp cheddar on top just before serving; it melts slightly and adds an extra cheesy touch.

Side Dishes

I usually serve this with a simple side salad tossed in a tangy vinaigrette or steamed green beans to cut through the richness. For a heartier meal, crusty bread is great for dipping, but honestly, those dumplings often make additional bread unnecessary!

Creative Ways to Present

For special occasions or family dinners, I’ve ladled this soup into pretty bowls and topped with a sprinkle of fresh thyme or even a dash of smoked paprika for a festive look. Another fun idea is serving the chicken and dumplings in individual mini Dutch ovens or ramekins — it feels special and keeps the heat in beautifully.

Make Ahead and Storage

Storing Leftovers

I keep leftover Cheddar Bay Chicken and Dumplings in a sealed container in the fridge, and it stays delicious for up to four days. When I reheat, I gently warm it on the stove over low heat, stirring occasionally, to maintain the creamy texture without breaking the dumplings.

Freezing

Personally, I don’t recommend freezing this dish because the dumplings and creamy broth don’t hold up well — they tend to get soggy and change texture. If you want to prep in advance, I’d suggest making the soup base and storing the biscuit mix separately, then assembling fresh when ready.

Reheating

Reheat leftovers slowly on the stovetop with a splash of broth or cream if needed to loosen the soup. Avoid microwaving unless you stir frequently to keep the dumplings from drying out or getting rubbery.

FAQs

Final Thoughts

This Cheddar Bay Chicken and Dumplings Recipe has become a special comfort dish in my kitchen—there’s something magical about the cheesy dumplings paired with rich, creamy chicken soup that just hits the spot no matter the season. I love sharing it because it’s deceptively simple yet feels like a warm hug on a plate. Give it a try next time you want something cozy and impressive without complicated steps—you’ll be amazed how quickly it comes together and how much everyone will thank you for it!

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