This Chicken and Dumpling Casserole is a delicious take on a traditional chicken & dumplings. Using simple ingredients and minimal prep, you can have a homemade casserole that’s sure to become a family favorite. Plus, it’s a great way to use up leftover chicken or rotisserie chicken!
Why You’ll Love This Chicken and Dumplings Casserole
- Pure Comfort Food- This easy casserole combines a creamy chicken filling with a fluffy biscuit toppings, making it the perfect cozy, satisfying dish for chilly nights!
- Easy To Make- This recipe features simple steps and directions making it perfect even for beginner cooks!
- Family-Friendly- The flavors in this casserole are familiar and comforting, which makes it a hit with both kids and adults.
- Customizable- Feel free to add extra veggies such as peas or green beans to make this casserole even more filling. You can also use leftover turkey instead of chicken, making it a great option for a quick post holiday meal!
Ingredients
- Boneless Skinless Chicken Breasts
- Olive Oil
- Chicken Bouillon Powder
- Garlic Powder
- Onion Powder
- Black Pepper
- Paprika
- Butter
- Yellow Onion
- Celery
- Carrots
- Minced Garlic
- Flour
- Chicken Broth
- Cream of Chicken Soup
- Canned Biscuits
How To Make This Chicken & Dumpling Casserole Recipe
Preheat the oven to 350 degrees. In a large skillet over medium-high heat add the olive oil and chicken. Season with chicken bouillon powder, onion powder, garlic powder, black pepper and paprika. Cook until chicken reaches internal temp of 165 degrees and remove from the skillet.
Add butter, once its melted add the diced onions, carrots and celery. Occasionally stirring, allow the vegetables to soften. Once you start to notice the onions brown along the edges, reduce the heat to low and add the flour. Whish the vegetables, butters and flour together until a paste (roux) forms. Constantly whisking, cook the roux for 1 minutes then add the chicken stock. Stir together until the roux is fully dissolved within the broth and add the can of cream of chicken.
Bring the broth mixture to a simmer, stirring occasionally, and allow it to cook for an additional 3-5 minutes. Add the cooked chicken to the mixture and stir to combine.
Add pour the mixture into a 9×13 casserole dish and place the biscuit quarters on top. Bake at 350 degrees for 20-25 minutes or until the biscuits are golden brown. Allow to slightly cool to thicken, serve and enjoy!
Tip and Tricks for The Best Chicken & Dumplings Casserole
- Use Fresh Ingredients- While frozen carrots and veggies are an easy time-saving option, I recommend using fresh ingredients for the best flavor profile.
- Cut Veggies Small- If you are planning to use fresh veggies, be sure to dice them into small pieces- especially the carrots. This will ensure they become soft and fully cooked.
- Use Rotisserie Chicken- If you are in a pinch for time, try using rotisserie chicken instead of cooking your own. 3 cups of diced or shredded chicken will get the job done!
- Choose The Right Biscuits- Canned refrigerated biscuits are the easiest way to make this casserole. You can also use boxed biscuit mix for the topping, but be sure to adjust cooking time accordingly.
- Reduced Sodium Option- If you are sensitive to salt, I recommend using reduced sodium chicken broth or stock, reduced sodium cream of chicken soup and an unsalted stick of butter.
- Let It Cool- When this casserole comes out of the oven, it can be soupy. Let is cool for a little bit before serving to allow it to thicken.
How To Store Leftovers
- Cool It First- Allow the casserole to cool to room temperature before storing. This will help prevent the biscuits from becoming soggy from condensation.
- Refrigerate It- Store leftovers in an airtight container, and store in the fridge for up to 3-4 days.
- Freeze It- Store the cooked broth and chicken mixture in a freezer-safe container. When you are ready to eat, thaw and heat up the mixture then pour it into a casserole dish. Add the canned biscuit topping and bake as instructed on the recipe card below.
FAQ
- Can I use something beside biscuit dough for the topping? Yes! You can use cornbread batter for a unique twist.
- How do I prevent the biscuits from becoming soggy? Be sure to bake the dish uncovered and eat it once it has cooled slightly. While leftovers from this recipe are still delicious, there is only so much you can do to prevent bread from soaking up excess moisture.
- What sides would pair with this casserole? A fresh green salad, and green beans are an easy way to balance this meal, and they pair well with the flavors in this casserole.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Slow Cooker Mississippi Meatballs
Philly Cheesesteak Rice Skillet
Ingredients
- 3 large boneless skinless chicken breasts diced
- 1 tablespoon olive oil
- 1 tablespoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper to taste
- 1 teaspoon paprika
- 6 tablespoon butter
- ½ yellow onion diced
- 2 cups diced celery
- 2 cups diced carrots
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 2 ½ cups chicken broth
- 10.5 once cream of chicken soup
- 16 ounce canned biscuits cut into quarters
Instructions
- Preheat oven to 350 degrees. In a large skillet over medium high heat add the olive oil and chicken. Season with chicken bouillon powder, onion powder, garlic powder, black pepper and paprika. Cook until chicken reaches internal temp of 165 degrees and remove from the skillet.
- Add butter, once its melted add the diced onions, carrots and celery. Occasionally stirring, allow the vegetables to soften. Once you start to notice the onions brown along the edges, reduce the heat to low and add the flour. Whish the vegetables, butters and flour together until a paste (roux) forms. Constantly whisking, cook the roux for 1 minutes then add the chicken broth. Stir together until the roux is fully dissolved within the broth and add the can of cream of chicken.
- Bring the mixture to a simmer, stirring occasionally, and allow it to cook for an additional 3-5 minutes. Add the cooked chicken to the mixture and stir to combine.
- Add pour the mixture into a 9x13 casserole dish and place the biscuit quarters on top. Bake at 350 degrees for 20-25 minutes or until the biscuits are golden brown. Allow to slightly cool to thicken, serve and enjoy!
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