Chicken and Dumpling Casserole
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
104 kcal
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Course
Main Course
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Cuisine
American
Chicken and Dumpling Casserole
Description
The Chicken and Dumpling Casserole combines diced onion, carrot, celery, and garlic sautéed in butter, thickened with flour, and simmered with chicken broth and cream of chicken soup for a rich, savory base. Cooked, cubed chicken and fresh thyme add flavor and substance. Quartered refrigerated biscuits are folded into the mixture so they cook through during baking, while some biscuit pieces are reserved for the casserole's topping, becoming golden and flaky in the oven.
This casserole offers a soft but textured combination of creamy broth and biscuit dough. The vegetables provide subtle sweetness and familiarity, while the herbs and soup concentrate deliver depth. It's baked until the biscuits are golden and the filling is hot and bubbly, resulting in a filling family-style dish.
It can be served as a main meal and pairs well with simple sides like a green salad or steamed vegetables. The recipe suggests cooking chicken ahead or using leftovers or rotisserie chicken for convenience. It freezes well when assembled without the biscuit dough, allowing you to add it fresh before baking. Leftovers store in the refrigerator for a few days and reheat thoroughly to maintain texture and flavor.
Ingredients
- 4 tablespoons butter
- 1 small onion diced
- ½ cup carrot diced
- ½ cup celery diced
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups chicken cooked, cubed
- 1 teaspoon thyme fresh
- 1 (16-ounce) can Biscuits flaky
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.
Notes
- Use cooked chicken breasts, leftover chicken, or rotisserie chicken to prepare this casserole.
- This recipe is suitable for freezer meals; assemble without biscuit dough, freeze up to 3-4 months, then add dough before baking.
- Store leftovers in airtight containers in the refrigerator for 2-3 days or freeze for about 2 months.
- Reheat the casserole in the oven or microwave until hot and bubbly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 514mg | 21% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2053IU | 41% |
| Vitamin C | 10mg | 11% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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