Chicken and Dumpling Casserole is comfort food at its best! A creamy chicken-and-veggie base is topped with dollops of biscuit dough for an easy dinner you’ll make again and again.
I’m all about comfort food, and this is the time of year when we need filling, cozy dinners that warm you up. Winter just seems to drag on and on after the holidays are over, and you need that comfort food goodness to sustain you! I love this Chicken and Dumpling Casserole because it reminds me of those down-home childhood recipes we all crave when we need a little comfort—but it’s also super easy to make when you use a few key shortcuts.
Easy Chicken and Dumpling Casserole Recipe
The first shortcut? Leftover chicken! (Or rotisserie chicken, if you prefer.) I use leftover Easy Baked Chicken Breasts or Air Fryer Chicken Breasts to make this Chicken and Dumpling Casserole so I don’t have to spend time making chicken specifically for the recipe. Then, instead of making a sauce from scratch, I use cream of chicken soup. Finally, Bisquick makes the biscuit topping easy-peasy. (If you’re a traditionalist, you can make buttermilk biscuit dough from scratch instead!)
My family loves this Chicken and Dumpling Casserole recipe as a simple weeknight dinner, but I think it would be great to bring to a potluck too! It’s also freezer-friendly, so it’s perfect for meal trains or for new moms looking to stock the freezer before their due date!
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Butter
- Shredded or chopped cooked chicken
- White onion – A yellow onion will work, too.
- Celery
- Frozen peas and carrots
- Chicken broth
- Cream of chicken soup
- Bisquick – Use store-bought or my homemade Bisquick mix.
- Milk
How to Make Chicken and Dumpling Casserole
1. Prepare
Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Make the Filling
Heat the butter in a large saucepan and sauté the onion and celery until they’re tender. Stir in the soup, salt, and pepper, then slowly add the broth; bring to a boil. Cook and stir for a minute or until thickened, then add the peas and carrots. Cook for another 5 minutes, stirring constantly, then fold in the chicken. Pour into the prepared baking dish.
3. Make the Dumplings
In a small bowl, combine the Bisquick and milk. Stir with a fork until moistened, then drop the dough by tablespoonfuls into mounds over the chicken filling.
4. Bake
Bake uncovered for 30 minutes, then cover and bake 10 minutes more, or until a toothpick inserted into a dumpling comes out clean.
How to Store and Reheat Leftover Chicken and Dumpling Casserole
Wrap the baking dish or transfer the leftovers to an airtight storage container. Refrigerate for 3 to 4 days, or freeze for up to 3 months. Leftovers can be reheated in the microwave, a 350ºF oven, or even on the stovetop in a covered saucepan.
FAQ
Is Chicken and Dumplings supposed to be thick or soupy?
The base for this Chicken and Dumplings Casserole is thick and creamy, not thin and brothy.
What goes well with Chicken and Dumplings?
This is a complete meal since it has vegetables, chicken, and a starch! But if you want to round things out a little bit, you can serve it with a simple salad or steamed broccoli.
How do you make dumplings that won’t fall apart?
The beauty of this recipe is that because it’s baked in the oven, the biscuits won’t fall apart like they sometimes do when they’re in a pot of liquid on the stovetop!
More Winning Chicken Dinners
- The Easiest Baked Cheesy Chicken with Mushrooms
- Homemade Chicken Alfredo
- Easy White Chicken Chili
- Crock Pot Chicken and Noodles
Chicken and Dumpling Casserole
Ingredients
- 1/4 cup butter
- 2 cups shredded or chopped cooked chicken
- ½ cup white onion diced
- ½ cup celery diced
- 1 cup frozen peas + carrots blend
- 1 3/4 cup chicken broth
- 1 cup homemade cream of chicken soup or 10-oz can condensed cream of chicken soup
- 2 cups Bisquick homemade or store bought
- 1 cup milk
Instructions
- Preheat oven to 350°.
- In a large saucepan, saute onion and celery in butter until tender.
- Stir in cream of mushroom soup, salt, and pepper until blended.
- Gradually add broth; bring to a boil.
- Cook and stir 1 minute or until thickened; reduce heat.
- Add peas and carrots and cook 5 minutes, stirring constantly.
- Stir in chicken. Pour into a greased 13×9-in. baking dish.
- For dumplings, in a small bowl, combine baking mix and milk. Stir with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture.
- Bake, uncovered, 30 minutes.
- Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
Very good. However next time I make it I will double the filling recipe.
That’s not chicken and dumplings….it is just a baked chicken casserole with a biscuit topper.
She clearly said it is a casserole. Of course it’s not “chicken and dumplings”, but it’s very good!
She clearly said it is a casserole. Of course it’s not “chicken and dumplings”, but it’s very good!
Hi Kasey! The ingredients state Cream of Chicken soup but the instructions state Mushroom soup. Just wanted to give you a heads up! Thanks for the great recipe.
I just noticed the same thing. I am gonna use cream of chicken soup. Hope it’s the right one.