Chicken And Dumpling Casserole - Gonna Want Seconds (2024)

This comforting chicken and dumpling casserole is loaded with chunks of chicken and succulent veggies, all smothered in a homemade creamy sauce. No canned soup is anywhere to be found! The crowning touch is the tender biscuits that are nestled on top.

If you love creamy chicken casserole as my family does, I hope you’ll try my chicken pot pie with biscuits, chicken broccoli and rice casserole, million dollar chicken casserole, and my personal favorite, chicken tetrazzini!

Chicken And Dumpling Casserole Ingredients

• Butter:You can use either salted or unsalted butter in this recipe.
• Onion: I use a yellow onion but a white onion will work just as well.
• Carrots: I like to buy regular whole carrots and dice them rather than baby carrots.
• Celery: I chop this fairly fine so it’s nice and soft when the casserole is finished.
• Garlic: I use cloves fresh off the garlic head, not the off-tasting stuff that comes in the jar.
• Flour: I use Gold Medal all-purpose flour.
• Sugar: Enhances flavors in the sauce. Don’t worry, it’s not sweet.
• Salt + Pepper: Finished off the seasoning,
• Dried Poultry Seasoning: Adds a great herb mix that compliments the chicken.
• Dried Thyme Leaves: Adds another profile to the herbal flavors in the sauce.
• Chicken Broth: Use low sodium so the casserole isn’t too salty.
• Better Than Bouillon: This is virtually a magical ingredient. I use it in sauces, soups, and stew to enhance the flavor in the broth.
• Frozen Peas: You can use plain peas or opt for a frozen carrot and pea combo.
• Cooked Chicken: Rotisserie chicken is my preference.
• Worcestershire Sauce: Adds subtle salty, savory flavor that adds depth to the sauce.
• Bisquick: I use original Bisquick.
• Milk: I like the flavor whole milk adds to the dumplings.
• Parsley: Adds some nice freshness and color.

Storing + Freezing + Make-ahead

• How Long Can You Keep This In The Fridge?Once fully cooked, this chicken casserole with dumplings will keep in your fridge for 3-4 days.
• Can You Freeze This? Yes, this chicken and dumpling casserole with vegetables can be frozen. Thoroughly cool your casserole and properly seal it (either with your casserole lid or plastic wrap), and you can store it in the fridge for 6 months
• Make-Ahead Tips:The best way to accelerate your cooking time is to make the filling and refrigerate it until you need it. The prepped filling will last in the fridge for 3-4 days.
  • You’ll want toreheat your filling before you finish out the recipe though so it goes into the oven ready to bake! Either pop it in the microwave for a few minutes, until just close to bubbling, or stir it on a stovetop skillet.
• Food Safety: If you’d like more info on food safety check out this link.

How to Make Chicken And Dumpling Casserole

1. Make Casserole: Saute the onion, carrots, and celery.
2. Add garlic and continue to cook.
3. Sprinkle the vegetables with flour, seasonings, and herbs. Whisk until thickened.
4. Stir in the broth and bring to a boil.
5. Stir in the peas, and cook for 5 minutes. Stir.
6. Stir in cooked chicken and Worcestershire sauce.
7. Pour into the prepared baking dish.
8. Make Dumplings: Combine the baking mix and thyme leaves.
9. Stir in milk.
10. Drop by spoonfuls over the chicken mixture.
11. Bake.

***See the full instructions below.

More Chicken Casserole Recipes

• White Chicken Enchiladas
• Poppy Seed Chicken
• Chicken Divan
• Chicken and Rice Casserole
• Chicken Stuffing Casserole
• Chicken Tater Tot Casserole
• Chicken Tortilla Casserole
• Crack Chicken Casserole
• Chicken and Potato Casserole

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