This Chicken and Dumpling Casserole is comfort food made easy. Canned biscuits and cream of chicken soup help speed up this hearty casserole.
I love a good casserole and I also love easy dinners! This dish comes together quickly so it’s great for weeknight meals. For some more great quick and easy dishes try King Ranch Chicken Casserole, Chicken Spaghetti, and Homemade Hamburger Helper.
Another winner Chicken Dinner
Do you like chicken and dumplings? I mean who doesn’t, right?! It’s classic southern comfort food, what’s not to like, lol! Well, I decided to make it in casserole form.
I love this comforting chicken casserole because it is so easy to put together, doesn’t require fancy ingredients, or equipment. Just a few pantry staples needed for this easy weeknight meal. And if you like meals like that then I know you will love this Chicken Pot Pie Soup too!
I decided to keep it simple by using canned biscuits instead of homemade dumplings and a can of cream of chicken soup instead of making a homemade sauce. It also adds a lot of flavor too.
How To Make Chicken And Dumpling Casserole
VEGGIES: Start by sauteing diced onion, carrots, and celery in butter. After the onion has softened a little stir in the garlic and cook for one minute.
FLOUR: Stir in the flour and cook for one minute. This helps get rid of that flour taste.
SAUCE: Stir in the chicken broth, cream of chicken soup, cooked chicken, and thyme. Bring to a boil and cook for 1-2 minutes. Remove from heat and stir in the biscuits.
BAKE: Pour into a 9×13 baking dish and bake for 15 minutes or until hot and bubbly and biscuits are golden.
TIPS FOR COOKED CHICKEN:
You can use whatever cooked chicken you have on hand, rotisserie works great in this recipe. But if you don’t have any cooked chicken no worries here are some options for you.
- Roast chicken breasts in the oven
- Poach chicken on the stovetop
- Saute in the pan with the chopped vegetables. I actually do it this way a lot!
Serving and Storing
SERVE your Chicken and Dumpling Casserole with a side salad or vegetable dish. Here are some suggestions:
STORING: Once cooled store in the refrigerator for up to 3 days. To freeze place in a freezer-safe container and freeze for up to 3 months. Thaw before reheating.
REHEATING: You can reheat in the microwave or transfer to an oven-safe dish and reheat at 350 degrees F until hot and bubbly. When reheating you may want to add a little more chicken broth. This dish thickens considerably once it has cooled.
FOR MORE EASY CHICKEN DINNERS, TRY:
Chicken and Dumpling Casserole Recipe
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 oz) can cream of chicken soup
- 1 teapsoon fresh thyme
- 1 (16 oz) can flaky biscuits
Instructions
- Preheat oven to 350°F.
- Remove biscuits from the can and quarter each, set aside.
- In a large pot melt the butter over medium to medium-low heat. Sautee the diced onion, carrot, and celery until the onion starts to soften. Stir in the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute. Stir in the broth, soup, cooked chicken, and thyme. Bring to a boil and cook for 1-2 minutes. Remove from heat and stir in the quarted biscuits. 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.
There is no chicken in your recipe!
I add more chicken but it tastes incredible. It make quite a bit and the base freezes well to make it even easier next time, just wait to add the Biscuits until baking.