This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe

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.

Chicken and dumpling casserole with a serving spoon

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.

Ingredients for chicken and dumpling casserole recipe

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.

Step by step photos of making chicken and dumpling casserole

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.

Chicken and dumpling casserole recipe scooped on wooden spoon

FOR MORE EASY CHICKEN DINNERS, TRY:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
4.84 from 30 votes

Chicken and Dumpling Casserole Recipe

By: Lil' Luna
This Chicken and Dumpling Casserole is comfort food made easy. Canned biscuits and cream of chicken soup help speed up this hearty casserole.
Servings: 6
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!

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.

Nutrition

Calories: 104kcal, Carbohydrates: 7g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 514mg, Potassium: 167mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2053IU, Vitamin C: 10mg, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you're creating in the kitchen!

About Malinda

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.84 from 30 votes (16 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




36 Comments

  1. Charlotte Stelly-Seitz says:

    5 stars
    Delicious. Bisquits not soggy even if prepared night before

    1. Lil'Luna Team says:

      Thanks for sharing! I’m so glad you loved the casserole!

  2. Amanda says:

    I usually use a rotisserie chicken for this but I bought diced uncooked chicken at the grocery store. Should I cook the chicken first?

    1. Lil'Luna Team says:

      Yes, you’ll want the chicken to be cooked before adding to the casserole.

  3. Amanda says:

    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?

    1. Lil'Luna Team says:

      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!

  4. Joan cosby says:

    Does not say how much chicken

    1. Lil'Luna Team says:

      Thanks for catching that. I usually add about 2 cups!

  5. Gloria says:

    5 stars
    My family and I loved this! So good!

    1. Lil'Luna Team says:

      Yay!! So happy to hear that!

  6. Deanna Van Eps says:

    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.

    1. Lil'Luna Team says:

      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!

  7. Kimberly Lewis says:

    How much chicken do you put in this? Not in ingredient list

    1. Lil'Luna Team says:

      I’d do about 2 cups of cooked chicken.

  8. Alan says:

    5 stars
    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.

    1. Lil'Luna Team says:

      So glad you enjoyed the casserole!! Thanks for sharing!

  9. Elizabeth Sidney says:

    2 stars
    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.

    1. LilLunaTeam says:

      Thanks for all of your suggestions for this recipe. I appreciate your feedback!

    2. Kelly Salaga says:

      Did you add peas frozen?

      1. Lil'Luna Team says:

        You could add frozen peas if you like.

  10. SKK says:

    Heads up: Cooked chicken and an amount are not in the ingredients list, but then it is in the directions.