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 and 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.
Delicious. Bisquits not soggy even if prepared night before
Thanks for sharing! I’m so glad you loved the casserole!
I usually use a rotisserie chicken for this but I bought diced uncooked chicken at the grocery store. Should I cook the chicken first?
Yes, you’ll want the chicken to be cooked before adding to the casserole.
Would it be ok to put frozen potatoes in the casserole? If so, should they be thawed beforehand or will they thaw out enough while in the oven?
I haven’t ever tried, but I imagine you could! I would probably suggest thawing them before otherwise they may make your casserole a bit soupy. But again, I haven’t tried, so I’m not totally sure. You’ll have to let us know how it turns out if you add the potatoes!
Does not say how much chicken
Thanks for catching that. I usually add about 2 cups!
My family and I loved this! So good!
Yay!! So happy to hear that!
Can I use other refrigerated biscuits other than those “flakey” kind? I;m afraid those with fall apart and disingrate!
Will any roll of biscuits work? Looks like a great casserole.
I have only ever used the biscuits that come in a can and they have worked great. But, I imagine that you could use another kind and it would work too as long as it cooks through. You’ll have to let us know what you end up using and how it turns out. We’d love to hear!
How much chicken do you put in this? Not in ingredient list
I’d do about 2 cups of cooked chicken.
I fallowed the recipe exactly and it turned out great. We live in Palm Springs, so I used a toaster oven and the 15min was just right.
So glad you enjoyed the casserole!! Thanks for sharing!
Family and friends stop sucking up, this recipe needs 1 cup less chicken broth, 3 C of chicken, 1 C of peas, 1 tsp of onion powder, garlic powder and a bay leaf and needs to be cooked for 45 mins at 400 degrees for 35 minutes.
Thanks for all of your suggestions for this recipe. I appreciate your feedback!
Did you add peas frozen?
You could add frozen peas if you like.
For all of you reading through these comments: do not listen to Elizabeth Sidney. If she believes this needs 45 minutes at 400 degrees, she has no business being in the kitchen preparing food for other people. On a whim, I tried 375 for 45 minutes on the chance she was right and caught it burning at 25 minutes. Five star recipe; one star comment.
Heads up: Cooked chicken and an amount are not in the ingredients list, but then it is in the directions.