Chicken and Dumpling Casserole
This easy chicken and dumpling casserole is the ultimate comfort food—rich, creamy, and filled with tender chicken, fluffy biscuit-style dumplings, and a satisfying southern-style flavor. It’s a family-favorite dinner recipe that’s perfect for busy weeknights or cozy weekends.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1 cup whole milk
- 1 can 10.5 oz cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup self-rising flour or Bisquick
- 1/2 cup melted butter
- 1/2 teaspoon garlic powder optional for added flavor
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9x13-inch baking dish with cooking spray or butter.
- Spread shredded chicken evenly in the bottom of the dish.
- Top with frozen peas and carrots.
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, salt, and pepper.
- Pour the soup mixture over the chicken and vegetables—do not stir.
- In another bowl, mix the self-rising flour with milk to form a loose batter.
- Drop spoonfuls of the batter gently over the casserole filling.
- Drizzle the melted butter evenly across the batter layer.
- Bake uncovered for 45–50 minutes until the top is golden brown and bubbly.
- Let rest for 5–10 minutes before serving your delicious chicken and dumpling casserole.
Notes
- You can substitute rotisserie chicken for quick prep.
- For extra flavor, add a sprinkle of shredded cheddar on top before baking.
- Use gluten-free biscuit mix to make this a gluten-free chicken and dumpling casserole.
- Add a pinch of thyme or rosemary for an herby twist.
- Let the casserole sit uncovered for a few minutes before cutting—it sets better.