Chicken and Dumpling Casserole

4.84 from 31 votes

Chicken and Dumpling Casserole

This chicken and dumpling casserole is comfort food made easy. Canned biscuits and cream of chicken soup help speed up this hearty casserole.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Malinda

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 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.

Video

Notes

Cooked chicken breasts. 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.

Freezer meal. 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 in the microwave or oven until hot and bubbly.

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