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3.46 from 22 votes

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.
Prep Time20 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken, casserole, chicken, left over chicken
Servings: 12
Calories: 108kcal


  • 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


  • 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.


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