Chicken and Dumpling Casserole Recipe
Delicious chicken and dumpling casserole with tender veggies, creamy sauce, and golden biscuits on top, easy to bake and perfect for family dinners.
Servings 6
Calories 104kcal
Ingredients
- 4 tablespoons butter
- 1 small onion, diced
- ½ cup diced carrot
- ½ cup diced celery
- 1 clove garlic, (minced)
- ¼ cup all purpose flour
- 3 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups cooked cubed chicken
- 1 teaspoon fresh thyme
- 1 (16-ounce) can flaky biscuits
Instructions
- Preheat oven to 350 degrees F.
- Open the refrigerated biscuits and cut each section into quarters so you have 32 pieces.
- Melt butter in a large pot, add diced onion, diced carrots, and diced celery, and sauté. After the veggies have softened a little, add one clove of minced garlic and cook for one minute.
- Stir in the flour and cook for 1 minute. Stir in chicken broth or stock, cream of chicken soup, cooked cubed chicken, and fresh thyme. Bring to a boil and cook for 1-2 minutes. Remove from heat and fold in the quartered biscuits. Leave some dough pieces to add on top. Pour into a 9x13 baking pan.
- Bake for 15 minutes or until hot and bubbly and biscuits are golden. Let stand for 5 minutes. This dish will thicken as it cools.
Notes
- For a creamier sauce, consider adding a splash of heavy cream or milk to the mixture before baking.
- To ensure the biscuits cook evenly, cut them into uniform pieces and be sure not to overcrowd the casserole with too many dough pieces.
- If you're using leftover chicken, make sure it's fully cooked to an internal temperature of 165°F before adding it to the casserole.
- This casserole can be made ahead and stored in the fridge for up to 2 days; just reheat in the oven at 350°F until heated through, about 20 minutes.
- If you don’t have cream of chicken soup, try using a homemade white sauce or substitute with cream of mushroom soup for a different twist.