Ingredients
Scale
- 1 (16 ounce) bag Trader Joe’s Frozen Chicken, Turkey, or Vegetable Dumplings (about 20–25 count)
- 1 (10.5 ounce) can Cream of Mushroom Soup
- 1/2 cup sour cream or mayonnaise
- 1/4 cup milk or chicken broth
- 1 teaspoon garlic powder
- 1 cup shredded Mozzarella or Cheddar cheese
- 2 tablespoons chopped fresh chives or green onions (for garnish)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk or broth, and garlic powder until the mixture is smooth and evenly combined.
- Step 3: Arrange the frozen dumplings in a single layer across the bottom of the prepared baking dish. Pour the soup mixture evenly over the dumplings, ensuring they are coated.
- Step 4: Sprinkle the shredded cheese evenly over the top of the soup mixture.
- Step 5: Bake for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the dumplings are fully heated through.
- Step 6: Remove from the oven, let rest for 5 minutes, and garnish with chopped fresh chives or green onions before serving.
Notes
- Keep leftovers refrigerated in an airtight container for up to 3 days, but skip freezing as the cream sauce tends to separate when thawed.
- For the best texture, reheat individual servings in an air fryer or toaster oven until the cheese is crispy again.
- Cut the richness of the bake by serving it alongside a simple, crisp side salad tossed in a bright lemon vinaigrette.
- Make sure the soup mixture is poured completely over the frozen dumplings; this ensures they cook evenly in the sauce rather than steaming dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the prepared casserole
- Calories: 470
- Sodium: 760mg
- Fat: 33g
- Saturated Fat: 11g
- Trans Fat: 0g
- Protein: 3g