“My husband said this is his new favorite dinner! I wrote down the recipe right away!!!”
Chicken and Dumpling Casserole
This hearty casserole features shredded chicken and tender vegetables baked beneath a layer of fluffy dumplings in a rich, creamy chicken sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Butter | ½ cup (1 stick) |
| Small white onion, diced | 1 |
| Celery stalks, diced | 2 |
| Cooked chicken, shredded | 3 cups |
| Bisquick baking mix | 1½ cups |
| Whole milk | 1 cup |
| Chicken broth | 2 cups |
| Cream of chicken soup | 1 (10.75-ounce) can |
| Dried thyme | ½ teaspoon |
| Kosher salt | As needed |
| Ground black pepper | As needed |
| Fresh parsley, chopped (optional) | For garnish |
Directions
- Heat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Melt the butter in a skillet over medium heat. Add the onion and celery and sauté for about 10 minutes, or until softened. Season with salt and pepper.
- Transfer the cooked vegetables and any remaining butter from the skillet into the prepared baking dish, spreading them evenly across the bottom.
- Scatter the shredded chicken over the vegetable layer.
- In a mixing bowl, combine the Bisquick mix and milk, stirring just until blended. Pour the batter evenly over the chicken. Do not stir.
- In the same bowl, whisk together the chicken broth, cream of chicken soup, thyme, salt, and pepper until smooth. Carefully pour this mixture over the batter layer without stirring.
- Bake uncovered for approximately 45 minutes, or until the top is golden brown and the dumplings are fully cooked.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving.
- Garnish with fresh parsley, if desired, and serve warm.
