Cheddar Bay Chicken and Dumplings Recipe

Hey friend, I’ve got a comfort food gem to share with you—my Cheddar Bay Chicken and Dumplings Recipe. It’s like wrapping yourself in a warm, cozy blanket on a chilly evening, but better because you get to eat it. What makes this recipe stand out is that delightful cheddar bay biscuit flavor baked right into fluffy dumplings, swimming in a creamy, savory chicken soup that feels like a hug in a bowl.

I first tried this combo when I wanted to recreate that iconic Red Lobster cheddar biscuit magic at home, but with a hearty twist. Whether it’s a busy weeknight or a lazy weekend lunch, this Cheddar Bay Chicken and Dumplings Recipe always delivers satisfaction—and you’ll appreciate how easy it is to put together, even if you’re not usually a soup person.

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Ingredients & Why They Work

The magic of this Cheddar Bay Chicken and Dumplings Recipe really starts with the ingredients working together to create that cheesy, creamy, savory goodness you’ll crave. Keep an eye out for a good cheddar biscuit mix and fresh produce to get the best flavors.

• Red Lobster Cheddar Bay Biscuit Mix: This mix is the secret to that iconic cheddar flavor, adding cheesy depth to the dumplings effortlessly.
• Sharp Cheddar Cheese: Freshly grated cheddar enhances the cheesy notes and melts beautifully in the dumplings.
• Chicken (Breasts, Thighs, or Rotisserie): Using rotisserie is a time-saver, while fresh chicken lets you season and brown for extra flavor.
• Salted Butter: Adds richness and helps build a savory soffritto with the veggies.
• Yellow Onion, Carrot, Celery: These aromatics create a deep flavor base and a pleasant texture contrast.
• Garlic: Gives a warm, fragrant punch that you’ll notice the moment you smell it cooking.
• All-Purpose Flour: Thickens the broth to a luscious consistency that clings to every bite.
• Chicken Broth: A flavorful liquid foundation that makes the soup hearty but not heavy.
• Heavy Cream: For that smooth, creamy texture; you can swap with half and half but expect slightly lighter richness.
• Kinder’s Buttery Steakhouse & Roast Chicken Seasoning: These give a professional, layered savory boost; you can substitute with garlic powder, onion powder, and poultry seasoning.
• Dried Parsley Flakes: Adds freshness and color, balancing the richness.

Tweak to Your Taste

One of the best parts of this Cheddar Bay Chicken and Dumplings Recipe is how you can make it your own—don’t be afraid to experiment with your favorite herbs or swap proteins based on what you have on hand. I love adding a pinch of smoked paprika for a subtle warmth sometimes.

• Vegetarian Variation: Swap chicken broth for vegetable broth and add hearty mushrooms or white beans for protein—I tried it last fall and it’s surprisingly satisfying!
• Spice It Up: For a kick, add crushed red pepper flakes to the broth or a dash of hot sauce at the end, which I sometimes do when I want a little extra heat.
• Cheese Swap: You can use a sharper or milder cheddar depending on your preference, or even mix in some parmesan for a different cheesy vibe.

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

Step 1: Season and Brown the Chicken

First, pat your chopped chicken dry and season well with salt and pepper. Heating your oil until shimmering, I cook the chicken pieces for about 5-6 minutes over medium-high heat until they’re lightly browned but not fully cooked through. This step builds flavor and gives you juicy bites. Remove the chicken and set it aside to keep.

Step 2: Build Your Flavor Base

In the same pot, toss in your butter followed by diced onion, carrot, and celery. Stir and cook gently for 8 to 10 minutes until the veggies soften and get a bit of golden color. Then add minced garlic and cook for another 2 minutes until fragrant—but don’t let it brown or the garlic will taste bitter.

Step 3: Thicken and Simmer the Soup

Sprinkle in the flour and stir constantly for 3 to 4 minutes to cook out the raw taste—this step is key for a silky thick broth. Slowly pour in the chicken broth and heavy cream while whisking to avoid lumps. Add your seasonings, then gently return the chicken pieces to the pot. Lower the heat and let it all simmer while you make the dumplings.

Step 4: Mix and Drop the Dumplings

Combine the biscuit mix, cheese, seasoning packet, and cold water carefully—don’t overmix! The dough should be just combined and soft. Using a spoon, drop spoonfuls gently into the simmering soup, spacing them apart as best as possible. Lid on tight, cook for a full 20 minutes without peeking—opening the lid lets steam escape, and your dumplings won’t rise properly.

Step 5: Let It Rest and Serve

Once the timer’s up, use a spoon to carefully separate the dumplings so they’re not sticking together, then let the pot sit covered for another 10 minutes. This helps the soup thicken fully and the flavors meld. Ladle into bowls and get ready for some serious comfort food bliss.

How to Serve Cheddar Bay Chicken and Dumplings Recipe

Garnishes

I like to sprinkle a little extra dried parsley or fresh chopped parsley on top—it adds a pop of color and fresh flavor that cuts through the richness. Sometimes a grating of extra cheddar cheese gives a lovely final cheesy touch that melts right in.

Side Dishes

This dish is so rich and filling that I usually serve it with something light and crunchy like a crisp green salad or steamed green beans tossed with lemon and olive oil. Homemade garlic bread also pairs beautifully if you’re in the mood for extra indulgence.

Creative Ways to Present

For special occasions, I’ve ladled this soup into individual mini cast-iron skillets or rustic bread bowls for a fun and charming presentation. Serving family-style in a big beautiful pot encourages sharing and cozy conversation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheddar Bay Chicken and Dumplings in an airtight container in the fridge for up to 4 days. I find the flavors even meld better overnight, making lunch the next day a real treat—just give it a good stir before reheating.

Freezing

Honestly, I don’t recommend freezing this soup because the dumplings’ texture changes and the creamy broth can separate when thawed. If you want to prep ahead, consider freezing the cooked chicken and broth separately or just the biscuit mix for fresh dumplings later.

Reheating

Reheat leftovers slowly on the stove over low heat, stirring occasionally to keep the cream from curdling and to warm evenly. If reheating in the microwave, heat in short bursts and stir between to avoid hot spots.

FAQs

Final Thoughts

This Cheddar Bay Chicken and Dumplings Recipe has become my go-to when I want a satisfying, cozy dinner without fussing over complicated techniques. I genuinely love how it blends classic comfort with that irresistible cheddar biscuit flair we all adore. I can’t wait for you to try it and make it your own—promise, it’s going to feel like a warm hug on a plate every single time.

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