Description
This Chicken and Dumplings Casserole recipe is an easy comfort food classic with creamy layers of shredded chicken, vegetables, and a fluffy biscuit topping. Perfect for family dinners, this baked casserole combines the flavor of traditional chicken and dumplings in a fuss-free oven-baked format. Ideal for busy weeknights, cozy Sunday suppers, or freezing for meal prep.
Ingredients
2 cups cooked shredded chicken
4 tablespoons unsalted butter
1 cup all-purpose flour
2 teaspoons baking powder
1 cup milk
1 1/2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 1/2 cups frozen peas and carrots
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 350°F and place butter in a 9×13-inch baking dish. Let it melt in the oven.
2. Spread shredded chicken evenly over the melted butter without stirring.
3. Sprinkle peas and carrots evenly over the chicken layer.
4. In a bowl, whisk together flour, baking powder, milk, salt, and pepper. Pour the mixture gently over the chicken and vegetables. Do not stir.
5. In another bowl, whisk together chicken broth and cream of chicken soup. Pour over the batter. Again, do not mix.
6. Bake for 45 minutes or until the top is golden and bubbling. Let rest 10 minutes before serving.
Notes
Let the butter melt fully before layering the chicken.
Do not stir any of the layers—this is key for the dumpling effect.
Let the casserole rest after baking to set and thicken properly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (based on 8 servings)
- Calories: 360
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg