Chicken and Dumpling Casserole
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.
Servings: 12
Calories: 108kcal
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 13x9-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.
Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 394mg | Potassium: 110mg | Fiber: 1g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg