Chicken and Dumpling Casserole
This Chicken and Dumpling Casserole features a creamy chicken filling topped with fluffy biscuit dumplings. An easy comfort food dinner!
Servings: 12
Calories: 201kcal
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.
Notes
- Rotisserie chicken is a great shortcut for this recipe.
- Dice the vegetables into small pieces so they cook evenly.
- Don't overmix the Bisquick dough or the dumplings may become dense.
- Leave a little space between dumplings so they can expand while baking.
- Cover the casserole during the final baking time to keep the dumplings tender.
- Let the casserole rest for 5 minutes before serving so the filling can thicken slightly.
Nutrition
Calories: 201kcal | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 598mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1327IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg