Chicken and Dumplings Casserole

Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chicken and dumplings casserole is comfort food at its best.

By Henni Bartel

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.

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  • Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.

  • Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.

  • Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.

Cook's Note:

Dish may be made ahead of time. At this point, cool and store in the refrigerator or freezer. When ready to use, bake at 350 degrees until slightly bubbly. Top with biscuits. Cover and bake as instructed.

Nutrition Facts

Per Serving:
503 calories; protein 24.8g; carbohydrates 47.7g; fat 23.4g; cholesterol 75mg; sodium 1465.1mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Kim
Allstar
Rating: 4 stars
11/24/2019
Really good chicken and dumplings recipe--and pretty easy to make too! I followed the recipe as written, but changed the method since I used my Dutch oven. I sauteed all the vegetables and chicken in the butter until cooked through. Then added the seasonings and flour. Then poured in the broth and water, and allowed that to cook a few minutes. Added in the milk and peas, and cooked that until thickened on the stovetop. I felt that the mixture was thick enough at this point, so I simply threw the biscuits on top, covered the pot, and put it in the oven for 15 minutes. Removed the lid, sprinkled the biscuits with paprika (just a personal preference), and cooked another 18 minutes until they were lightly browned. Worked perfectly and kept everything in one pot! This is a really great tasting meal, that is quite easy to prepare too! Thank you for the recipe! Read More
Helpful
(6)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Allstar
Rating: 4 stars
11/24/2019
Really good chicken and dumplings recipe--and pretty easy to make too! I followed the recipe as written, but changed the method since I used my Dutch oven. I sauteed all the vegetables and chicken in the butter until cooked through. Then added the seasonings and flour. Then poured in the broth and water, and allowed that to cook a few minutes. Added in the milk and peas, and cooked that until thickened on the stovetop. I felt that the mixture was thick enough at this point, so I simply threw the biscuits on top, covered the pot, and put it in the oven for 15 minutes. Removed the lid, sprinkled the biscuits with paprika (just a personal preference), and cooked another 18 minutes until they were lightly browned. Worked perfectly and kept everything in one pot! This is a really great tasting meal, that is quite easy to prepare too! Thank you for the recipe! Read More
Helpful
(6)
Carolburquerque
Rating: 5 stars
02/04/2020
I made this pretty much as written - I always at least try to make any recipe as close to as it's written and then maybe make any changes the next time. My main changes were that I had a bag of mixed vegetables in the freezer so I used those instead of the individual veggies and since I have to do everything gluten-free, I mixed up a biscuit batch from GF baking mix and used that on top of the casserole. This did not turn out well as the biscuit mix absorbed too much of the liquid from the bottom of the pot. Sadly, I have not found anyone who makes GF biscuits in a tube. Pillsbury used to, before anyone knew what Celiac was and then discontinued them before I knew I had an allergy. The flavor of the veggie/chicken/sauce mix was very good and I will likely make this again if I can come up with decent GF biscuits that won't turn into giant sponges-LOL! Also, I used a dutch oven so was able to just pop the whole thing in the oven. Read More
Helpful
(2)
Kelleezblanca
Rating: 5 stars
09/24/2020
I just added steamed carrots and peas in beginning. So I made sure they were cooked all the way. And added a bit of salt.Great recipe! Thank you Read More
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Bunny Lady
Rating: 5 stars
04/03/2020
Incredible. I used Italian seasoning instead of poultry. Added another bullion cube. I needed about a quarter cup more broth. It needed salt as well. I probably used too much water. Make sure you taste it. Read More
Cynthia Anders
Rating: 5 stars
05/15/2020
Easy and the gravy is so delicious. Will definitely make it again! Read More
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