Chicken and Dumpling Casserole Recipe
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
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.
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