Table of Contents
Do you like chicken and dumplings? Who doesn’t, right?!
It’s classic Southern comfort food, what’s not to like?! We took that classic and made it a super simple casserole that we all love.
It is so easy to put together and doesn’t require fancy ingredients, or equipment. Just a few pantry staples for this easy weeknight meal.
We kept it extra simple by using canned biscuits instead of homemade dumplings and a can of cream of chicken soup instead of making a homemade sauce – tons of flavor and half the work. It’s on the table in only 30 minutes!
If you love this easy chicken dish, you’ll also enjoy our Chicken Pot Pie Casserole.
Why we think you’ll love it:
- Easy weeknight dinner. We love a good casserole for dinner like this one. It’s on the table in only 30 minutes!
- Shortcuts. Canned biscuit dough and cream of chicken soup make this recipe a breeze!
- A Southern classic. This simple twist on a classic is comforting and delicious.
Chicken and Dumpling Casserole Ingredients and Substitutions
- 4 tablespoons butter – salted or unsalted butter
- 1 small onion, diced – We prefer to use sweet yellow onions but plain yellow onions work too!
- ½ cup diced carrot
- ½ cup diced celery
- 1 clove garlic, minced – see How to Mince Garlic
- ¼ cup all-purpose flour
- 3 cups chicken broth – or chicken stock
- 1 (10.5-ounce) can cream of chicken soup – Cream Soup Substitute
- 2 cups cooked chicken breasts, cubed – Cook cubed chicken in a pan with some olive oil, make Baked Chicken, cube a rotisserie chicken, or use leftover chicken you have on hand. Leftover turkey also works.
- 1 teaspoon fresh thyme
- 1 (16-ounce) can flaky biscuits
- add salt and pepper to taste
How To Make Chicken Dumpling Casserole
- BISCUITS. Preheat oven to 350°F. Remove biscuits from the can and quarter each, set aside.
- VEGGIES. 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.
- FLOUR. Stir in flour and cook for one minute.
- SAUCE. 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 quartered biscuits.
- BAKE. Pour into a 9×13 baking pan and bake for 15 minutes, or until hot and bubbly and the biscuits are golden.
Chicken and Dumpling Casserole
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 9×13 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Double or triple the recipe to create a few freezer meals. Assemble the dish as directed, but do not add the biscuit dough. Wrap the dish with plastic and again with foil and label. Freeze for up to 3-4 months. Thaw, add the cut biscuit dough, and bake.
Leftover casserole can be stored in an airtight container(s) in the refrigerator for 2-3 days or in the freezer for about 2 months. Reheat small portions in the microwave and large portions in a 350°F oven until hot and bubbly. When reheating you may want to add a little more chicken broth to help smooth out the texture.
Complete The Meal
Sides
Desserts
Easy Bread Pudding Recipe
1 hr 10 mins
Apple Pie Recipe
3 hrs 45 mins
Cherry Dump Cake Recipe
40 mins
Chocolate Cheesecake
9 hrs 30 mins
Chicken Casseroles
Chicken Stuffing Casserole
1 hr 20 mins
Chicken Noodle Casserole
1 hr 10 mins
Chicken and Rice Casserole
1 hr 25 mins
Collections
This recipe was originally published October 2020.
Renee, Scarlet and Melanie….the recipe says 2 cups of cubed chicken.
How much chicken is needed for this 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.
There is no chicken in your recipe!
Exactly!!!