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 casseroles as much as my family does, I hope you’ll try my
Chicken Pot Pie with biscuits, Chicken Broccoli and Rice Casserole, and Million Dollar Chicken Casserole, next! And if you want even more easy, family-friendly meal ideas, be sure to browse my full Chicken Dinner Recipes—it’s packed with recipes you’ll make again and again.
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 to reheat 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
- Make Casserole: Saute the onion, carrots, and celery.
- Add garlic and continue to cook.
- Sprinkle the vegetables with flour, seasonings, and herbs. Whisk until thickened.
- Stir in the broth and bring to a boil.
- Stir in the peas, and cook for 5 minutes. Stir.
- Stir in cooked chicken and Worcestershire sauce.
- Pour into the prepared baking dish.
- Make Dumplings: Combine the baking mix and thyme leaves.
- Stir in milk.
- Drop by spoonfuls over the chicken mixture.
- 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
- Cracked Out Chicken Tater Tot Casserole
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Chicken And Dumpling Casserole
This comforting chicken and dumpling casserole is loaded with chunks of chicken and succulent veggies, all smothered in a homemade creamy sauce.
Servings: 6 - 8 servings
Ingredients
- 1/4 cup butter cubed
- 1/2 cup chopped onion
- 3/4 cup carrots chopped
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dried poultry seasoning
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3 1/3 cups chicken broth
- 1 tablespoon chicken flavored Better Than Bouillon dissolved in 1/2 cup boiling water
- 1 cup frozen green peas
- 4 cups cubed cooked chicken
- 1 teaspoon Worcestershire sauce
DUMPLINGS:
- 2 cups biscuit/baking mix
- 1 teaspoons dried thyme leaves
- 2/3 cup milk
Garnish (optional):
- 2 tablespoon fresh parsley, chopped
Instructions
Make Casserole:
- Preheat oven to 350°F (177°C). Butter a 9X13 inch baking dish; set aside.
- In a large skillet, over medium heat, sauté onion (1/2 cup), carrots (3/4 cup), and celery (1/2 cup) in butter (1/4 cup) until tender. Add garlic (2 cloves) and continue to cook until fragrant, about 1 minute.
- Sprinkle flour (1/2 cup), sugar (2 teaspoons), salt (1 teaspoon), poultry seasoning (1/2 teaspoon), thyme leaves (1 teaspoon), and black pepper (1/2 teaspoon) over sautéd vegetables and whisk constantly, continuing to cook until thickened, about for 1 minute.
- Reduce heat and gradually stir in broth (3 1/3 cups) and bouillon (1 tablespoon) then bring to a boil. Cook and stir constantly until thickened, about 1 minute; reduce heat.
- Stir in peas (1 cup) and cook for 5 minutes, stirring constantly. Stir in cooked chicken (4 cups) and Worcestershire sauce (1 teaspoon).
- Pour into the prepared baking dish.
Make Dumplings:
- In a small mixing bowl, combine baking mix (2 cups) and thyme leaves 91 teaspoons). Using a fork, stir in milk (2/3 cup) until moistened. Drop by tablespoonfuls into mounds over the top of the chicken mixture.
- Bake, uncovered, in preheated oven for about, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Sprinkle with parsley (2 tablespoons) and serve.
Fans Also Made:
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 46g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 104mg | Sodium: 1196mg | Potassium: 634mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3795IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 4mg
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Uh…In Step 3 on the recipe card, you have us adding 91 teaspoon thyme. Now – I really like thyme, but that’s a bit excessive, even for me!
Darn computer gremlins, anyways 😉
Hey Terry! Thanks for catching that typo! Darn shift key, lol.
I just know this is going to be fantastic! I can’t wait for cooler weather so I can make it!
I hope you’ll like this as much as we do 🙂