Chicken and Dumplings Casserole

  • 1/2 cup (1 stick) butter
  • 1 small white onion, chopped
  • 2 ribs celery, chopped
  • 3 cups cooked and shredded chicken
  • 1 1/2 cups Bisquick
  • 1 cup whole milk
  • 2 cups chicken broth
  • 1 (10.75 oz) can cream of chicken soup
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, minced, for serving (optional)
  1. Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
  2. In a skillet over medium heat, melt butter. Add onion and celery and cook until soft, about 10 minutes. Season with salt and pepper.
  3. Pour veggies (along with any melted butter) into bottom of baking dish.
  4. Arrange chicken evenly over the top.
  5. In a medium bowl, stir together Bisquick and milk. Pour over the top of the chicken but do not stir.
  6. In the same bowl, if desired, stir together chicken broth and cream of chicken soup. Season with salt and pepper and thyme, then pour over Bisquick layer. Do not stir.
  7. Bake uncovered for 45 minutes. Let rest 5 minutes before serving. Sprinkle with fresh parsley and enjoy!

Leave a Comment