Description
Deliciously comforting Chicken Dumpling Casserole combines tender chicken and a creamy gravy topped with fluffy biscuit dumplings, perfect for a weeknight dinner.
Ingredients
Scale
- 3 cups cooked chicken shredded rotisserie or leftover roasted
- 4 tbsp unsalted butter
- 1 medium yellow onion diced
- 3 tbsp all-purpose flour
- 2 cups chicken broth low sodium preferred
- 1 cup whole milk
- 1 tsp dried thyme
- 1 cup frozen peas and carrots thawed and drained
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 16 oz refrigerated biscuit dough two 8-oz tubes each biscuit quartered
- 2 tbsp unsalted butter melted for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt 4 tbsp of butter over medium heat. Add the diced onion and sauté until translucent.
- Sprinkle in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
- Add in the shredded chicken, thyme, peas and carrots, salt, and black pepper. Mix well and remove from heat.
- Pour the chicken mixture into a greased 9×13 inch baking dish.
- Place the quartered biscuit dough pieces evenly over the chicken mixture.
- Brush the melted butter over the biscuit pieces.
- Bake for 25-30 minutes or until the dumplings are golden brown and cooked through.
- Let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables based on your preference. This casserole is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 1,050 mg
- Fat: 27 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: Chicken Dumpling Casserole, casserole recipes, chicken recipes, comfort food