Cheddar Bay Chicken and Dumplings Recipe

If you’re craving a comforting bowl of creamy, cheesy deliciousness, then this Cheddar Bay Chicken and Dumplings Recipe is an absolute must-try. It combines the nostalgic warmth of traditional chicken and dumplings with that iconic Cheddar Bay Biscuit flavor we all adore from Red Lobster. Honestly, it’s like taking your taste buds on a cozy seaside retreat, right from your own kitchen.

I’ve made this recipe countless times on chilly evenings when I want something hearty without spending hours slaving away. The creamy broth, tender chicken, and those fluffy cheddar-packed dumplings come together in perfect harmony. Whether it’s a family dinner or a casual get-together, you’ll find this recipe hits all the right notes — comforting, cheesy, and surprisingly simple to pull off.

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Ingredients & Why They Work

Each ingredient in this Cheddar Bay Chicken and Dumplings Recipe plays a special part in creating that classic, comforting taste. I always recommend using fresh veggies and quality chicken broth for the best flavor, plus sharp cheddar cheese to punch up the cheesy goodness.

• Red Lobster Cheddar Bay Biscuit Mix: The star of the dumplings, it’s packed with natural cheddar and garlicky goodness, making your dumplings sing with flavor.
• Cold Water: Essential for mixing the biscuit dough just right without over-activating the leavening agents.
• Grated Sharp Cheddar Cheese: Adds extra cheesy depth beyond the mix, which I always find takes the dumplings to another level.
• Chicken Breasts or Thighs: I prefer thighs for juiciness, but either works—cut into bite-sized pieces for even cooking.
• Salt & Pepper: Basic seasoning that enhances the chicken’s natural flavor.
• Cooking Oil (Olive or Preferred): For browning the chicken and developing those lovely flavors upfront.
• Salted Butter: Creates a rich base for sautéing veggies, adding buttery flavor throughout the soup.
• Yellow Onion, Carrot, Celery: The classic mirepoix trio that mellows during cooking and builds a flavorful foundation.
• Garlic Cloves: Adds fragrant warmth and pairs beautifully with the Cheese Bay flavor profile.
• All Purpose Flour: Helps thicken the soup into that silky, creamy consistency we all crave.
• Chicken Broth: For a savory, hearty soup base; homemade or store-bought work as long as it’s flavorful.
• Heavy Cream (or half and half): Gives richness and smoothness—substitutions will thin the soup but still taste good.
• Kinder’s Buttery Steakhouse and Roast Chicken Seasonings: They add a delicate savory blend; if unavailable, garlic and onion powders plus a touch of poultry seasoning do the trick.
• Dried Parsley Flakes: For a pop of color and subtle herbal note inside the hearty soup.

Make It Your Way

One of the best parts about this Cheddar Bay Chicken and Dumplings Recipe is how flexible it is. I often tweak it depending on what’s in the fridge or to match my mood. Don’t be afraid to make it your own—you can adjust the cheese level, swap chicken cuts, or even add extra herbs for a fresh spin.

• Variation: When I want a little heat, I add a pinch of smoked paprika or cayenne to the soup—it gives a gentle warmth that complements the rich flavors beautifully.
• Dietary Modifications: For a lighter version, use half-and-half instead of heavy cream or swap in boneless turkey for chicken to change up the protein.
• Seasonal Changes: In cooler months, a handful of fresh thyme or rosemary adds lovely aroma and depth that brightens the creamy base.

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

Step 1: Season and Brown the Chicken

Start by seasoning your chopped chicken pieces generously with salt and pepper—that basic seasoning makes a big difference in the final dish. Heat your oil in a large pot over medium-high heat, then brown the chicken for about 5-6 minutes until it’s cooked through and lightly golden. Once done, remove and set aside to prevent overcooking later. If you’re using a rotisserie chicken to save time, you can skip this step and add it in later.

Step 2: Sauté the Vegetables

In the same pot, melt butter over medium heat, then add diced onions, carrot, and celery. Cook these for about 8-10 minutes until soft and fragrant—this slow sauté builds your soup’s flavor base. Add minced garlic last and cook for another 2 minutes, careful to not burn it, as burnt garlic turns bitter.

Step 3: Create the Creamy Soup Base

Sprinkle in the flour and stir it into the veggies, cooking for 3-4 minutes. This step helps get rid of the raw flour taste and makes the soup silky. Then, slowly whisk in your chicken broth and heavy cream, stirring constantly to avoid lumps. Add your seasonings now—Kinder’s blends or your own combo of garlic powder, onion powder, and poultry seasoning—as well as parsley flakes. Bring the mixture to a gentle simmer.

Step 4: Add Chicken and Prepare the Dumplings

Return your cooked chicken to the pot, lowering the heat to maintain a gentle simmer while you prepare the dumpling batter. Mix the cheddar biscuit mix with cold water and the included seasoning packet, then fold in grated sharp cheddar cheese—don’t overmix! The dough should be soft and just combined, as overmixing can make the dumplings tough.

Step 5: Cook the Dumplings Right in the Soup

Using a spoon, gently drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Try to space them a bit apart so they don’t stick together, though it’s not the end of the world if they touch. Cover the pot with a lid and don’t peek! Let them cook, undisturbed, for 20 minutes so they steam properly and become fluffy.

Step 6: Final Rest and Serve

Once the dumplings have cooked, use a spoon to gently separate any that stuck together. Then, let the soup sit, uncovered, for about 10 minutes to thicken even more. Serve piping hot and enjoy the cozy, cheesy, creamy delight you just made!

How to Serve Cheddar Bay Chicken and Dumplings Recipe

Garnishes

I’m a big fan of fresh chopped parsley or chives sprinkled on top—it brightens the dish visually and adds a touch of freshness to balance the rich creaminess. Sometimes, I even add a little shredded extra sharp cheddar right before serving if I’m feeling indulgent!

Side Dishes

This recipe really stands alone, but I love pairing it with a crisp green salad or some roasted veggies to add crunch and freshness on the side. Garlic bread or warm crusty rolls also make a perfect vehicle for soaking up the creamy broth.

Creative Ways to Present

For special occasions, serving the soup in mini bread bowls or rustic ceramic bowls adds a cozy, homemade vibe. I’ve also layered it with extra cheddar on top and broiled the bowls for a few minutes for a bubbly, crave-worthy crust that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 4 days. I usually cool it completely before sealing to keep the dumplings from getting mushy. When I reheat, I prefer using the stove on low heat to prevent breaking down the dumplings too much.

Freezing

I don’t recommend freezing this Cheddar Bay Chicken and Dumplings Recipe because the dumplings and creamy broth don’t hold their texture well through freezing and thawing. I’ve tried, and it just ends up a bit watery and mushy—not the experience you want.

Reheating

To reheat, gently warm the leftovers in a saucepan over low heat. Adding a splash of broth or milk helps loosen it up without thinning too much. Microwave works in a pinch, but be sure to stir frequently to avoid hot spots and texture loss.

FAQs

Final Thoughts

I honestly can’t recommend this Cheddar Bay Chicken and Dumplings Recipe enough—it’s one of those meals that feels like a warm hug on a plate. Whether you’re making it for a family night or just need a cozy treat after a long day, it delivers comfort, flavor, and that perfect cheesy twist we all crave. Give it a try, and I promise you’ll have a new favorite to turn to all year round!

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