Easy Chicken and Dumplings Casserole
This Chicken and Dumplings Casserole is filled with all the cozy, comforting flavors of classic chicken and dumplings in an easy, one-pan, family-friendly baked casserole perfect for busy weeknights and weekend dinners.
Servings 6
Ingredients
- 1/2 cup unsalted butter
- 1 small yellow onion diced
- 2 celery ribs finely chopped
- 3 cups cooked shredded chicken
- 1 1/2 cups Bisquick baking mix
- 1 cup whole milk
- 2 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- Fresh chopped parsley optional, for serving
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for about 7–10 minutes, stirring occasionally, until the vegetables are soft and tender. Season lightly with salt and black pepper.
- Pour the cooked onion, celery, and any remaining melted butter into the bottom of the prepared baking dish. Spread everything into an even layer.
- Arrange the shredded chicken evenly over the vegetables. Rotisserie chicken works especially well for this recipe and makes the casserole quick and easy to prepare.
- In a medium bowl, stir together the Bisquick and milk just until combined. Carefully pour the Bisquick mixture evenly over the chicken. Do not stir the layers together.
- In a separate bowl, whisk together the chicken broth, cream of chicken soup, dried thyme, garlic powder, onion powder, salt, and black pepper until smooth.
- Slowly pour the cream of chicken mixture evenly over the Bisquick layer. Do not stir. Keeping the layers separate allows the Bisquick mixture to bake into a soft dumpling layer while the chicken broth and soup create a creamy gravy underneath.
- Bake the chicken and dumplings casserole uncovered for 45–50 minutes, or until the top is golden brown, the edges are bubbling, and the dumpling layer is cooked through.
- Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. The creamy chicken filling will thicken slightly as the casserole rests.
- Garnish with fresh chopped parsley, if desired, and serve warm.
Video
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350° until warmed through, or in the microwave in 30-second intervals.
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating in the oven for the best texture.
- This is a great make-ahead meal to save time on dinner prep. We recommend prepping the chicken filling in advance, but keeping the dumpling dough mixture separate — add this right before you're ready to bake and serve.
- Rotisserie chicken is an easy shortcut. Remove the skin and shred or chop the meat before adding it to the casserole. Leftover cooked chicken also works well.
- Don't stir the layers. This is the most important part of making this chicken and dumplings casserole. Layer the vegetables, chicken, Bisquick mixture, and creamy broth mixture in order and let the oven do the rest.
- Don't overmix the Bisquick. Stir the baking mix and milk just until combined for soft, tender dumplings.
- If the top begins browning too quickly before the center is cooked, loosely cover the casserole with aluminum foil for the remaining baking time.
- Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 325°F oven. The dumpling layer will absorb some of the gravy as it sits, so leftovers may be thicker than the freshly baked casserole.