Chicken and Dumpling Casserole is the ultimate comfort food. A rich, creamy chicken-and-vegetable filling is finished with spoonfuls of biscuit-like dumpling dough for a simple, satisfying meal the whole family will love.
This casserole is perfect for colder months when you want a cozy, filling dinner with minimal fuss. It captures the flavors of homemade chicken and dumplings but uses a few convenient shortcuts to save time. Leftover or rotisserie chicken reduces prep, canned cream of chicken soup makes the sauce quick and creamy, and a baking-mix biscuit topping turns the dish into a hands-off bake that still tastes like tradition.
Easy Chicken and Dumpling Casserole Recipe
Use leftover roasted chicken or a store-bought rotisserie to keep this dish quick on weeknights. If you prefer from-scratch elements, you can swap in homemade cream of chicken and fresh buttermilk biscuit dough, but the shortcuts keep the casserole approachable while still delivering comforting flavor. It’s freezer-friendly and makes a great dish to bring to potlucks, meal trains, or family dinners.
Ingredients
See the recipe card below for exact quantities and full instructions.
- Butter
- Shredded or chopped cooked chicken
- White or yellow onion, diced
- Celery, diced
- Frozen peas and carrots
- Chicken broth
- Cream of chicken soup
- Bisquick or baking mix (store-bought or homemade)
- Milk
How to Make Chicken and Dumpling Casserole
1. Prepare
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the Filling
Melt the butter in a large saucepan over medium heat. Sauté the diced onion and celery until softened. Stir in the cream of chicken soup, salt, and pepper, then gradually add the chicken broth. Bring the mixture to a boil, cook and stir until it thickens slightly, then add the frozen peas and carrots. Cook a few more minutes, stirring, then fold in the cooked chicken. Transfer the filling to the prepared baking dish.
3. Make the Dumplings
In a small bowl, mix the baking mix (Bisquick) with milk until moistened. Drop the dough by tablespoonfuls into mounds over the chicken mixture, spacing them evenly.
4. Bake
Bake uncovered for 30 minutes. Then cover and bake an additional 10 minutes, or until a toothpick inserted into a dumpling comes out clean and the dumplings are cooked through and golden.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze portions for up to 3 months. Reheat in the microwave, in a 350°F oven until warmed through, or gently on the stovetop in a covered saucepan.
FAQ
Should this dish be thick or soupy?
This casserole has a thick, creamy base rather than a thin, broth-like consistency. The sauce should be hearty enough to support the dumplings without being watery.
What pairs well with Chicken and Dumplings?
The casserole is a complete meal with protein, vegetables, and starch, but a light side such as a green salad or steamed broccoli complements it nicely.
How do you keep dumplings from falling apart?
Baking the dumplings on top of the filling helps them hold their shape better than simmering them in a pot of liquid on the stove. Dropping the dough as mounds and baking uncovered first helps them set and bake through without becoming soggy.
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
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Ingredients
- 1/4 cup butter
- 2 cups shredded or chopped cooked chicken
- 1/2 cup white onion, diced
- 1/2 cup celery, diced
- 1 cup frozen peas and carrots
- 1 3/4 cup chicken broth
- 1 cup cream of chicken soup (homemade or 10-oz can)
- 2 cups Bisquick or baking mix
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- In a large saucepan, sauté onion and celery in butter until tender.
- Stir in cream of chicken soup, salt, and pepper until blended.
- Gradually add chicken broth and bring to a boil.
- Cook and stir about 1 minute until slightly thickened; reduce heat.
- Add peas and carrots and cook 5 minutes, stirring constantly.
- Stir in cooked chicken and pour the mixture into a greased 13×9-inch baking dish.
- For dumplings, combine baking mix and milk in a small bowl and stir until moistened. Drop by tablespoonfuls into mounds over the chicken mixture.
- Bake uncovered 30 minutes. Cover and bake 10 minutes longer or until dumplings are cooked through and a toothpick inserted in a dumpling comes out clean.
Nutrition
Carbohydrates: 15 g |
Protein: 3 g |
Fat: 4 g
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