You know those days when you feel like you need a hug? Bake this chicken and dumpling casserole. It feels like a warm hug. It is one of the most comforting foods I can think of. Delicious and gooey chicken filling with a warm dumpling top that melts in your mouth.
This baked chicken and dumplings recipe is so much easier than the one where you add spoonfuls of batter to a chicken soup. It is made in layers, so minimal mixing is required. It works like magic.
You will not believe the result you get just by baking these layers. It surprised me. It felt a bit liquid when I made it, but it resulted in a perfect chicken dumpling casserole!
If like me, you love this type of casserole. you will love this Easy Chicken Pot Pie Recipe, as well as this Chicken Pot Pie Casserole. Chicken and Biscuit Casserole is another warm hug!
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken and Dumpling Casserole?
This casserole is done by layers that are not meant to be mixed. Believe it or not, it works.
- Preheat the oven to 350 F, and place the stick of butter in the bottom of a 9 x 13-inch casserole dish inside the oven to melt.
- Place the shredded chicken in a single layer evenly on top of the melted butter. Spoon the finely chopped onion and bell peppers evenly on top of the chicken layer and sprinkle them with the poultry seasoning and black pepper.
- In a medium-sized bowl, whisk together the Bisquick, milk, and salt. Pour this mixture slowly and evenly on top of the veggies.
- Mix the cream of chicken soup with the chicken stock in a small bowl, and pour this mixture slowly and evenly on top of the Bisquick batter.
- Bake, the casserole for one hour or until it is browned on top and set.
Can You Freeze Chicken and Dumpling Casserole?
You can. Let it cool completely and wrap it in a couple of layers of plastic wrap and then a final layer of foil. You can freeze it for up to 4 months.
Remember to label it with the date, so you don’t keep it longer than that.
What To Serve with Chicken and Dumpling Casserole?
I like to serve this casserole with a side salad. My favorite is Tomato Cucumber Onion Salad, but Caesar or tossed salads work perfectly as well.
The acidity in the dressings balances the creaminess of the casserole perfectly.
Cooking Tips
- If you don’t have chicken stock, you can use the one left to cook the chicken breasts. Just add a couple of bouillon cubes to it.
- Don’t worry if the casserole feels a little giggly (just a little). It will set once it cools down a bit, but make sure it is mostly fixed.
- Use a whisk to mix the Bisquick and milk, but don’t worry if the mixture is not lump-free. A small number of lumps are ok. Just mix it as thoroughly as you can.
Chicken and Dumpling Casserole
It is one of the most comforting foods I can think of. Delicious and gooey chicken filling with a warm dumpling top that melts in your mouth
Ingredients
- 1 stick of butter
- 3 cups boneless, skinless chicken breasts, boiled and shredded
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- ¼ cup finely chopped red or orange red bell pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon freshly ground pepper
- 2 teaspoons salt
- 2 cups Bisquick flour
- 2 cups milk
- 2 cups chicken stock
- 1 can cream of chicken soup
Instructions
- Preheat the oven to 350 F. Place the stick of butter in the bottom of a 9 x 13-inch casserole dish and place in the oven while preheating to melt it.
- Add the shredded chicken on top of the melted butter
- Spoon the chopped veggies on top of the chicken and sprinkle the poultry seasoning and ground pepper evenly on top.
- In a medium-sized bowl, mix the Bisquick, milk, and salt, and pour evenly on top of the veggies.
- Whisk the cream of chicken soup and chicken stock in a small bowl until well combined and pour over the Bisquick mix. Bake for one hour or until brown and set.
Nutrition Information:
Amount Per Serving: Calories: 436Total Fat: 19gCarbohydrates: 31gProtein: 15g
Becky
Monday 18th of September 2023
Mine has been in the oven for 1 hour and 45 minutes and it’s still runny. Turning oven up to 400 and adding more time. Definitely too much liquid. I followed the recipe precisely. Smells great. Hope it’s just as good once it finishes
Pennie
Friday 11th of August 2023
I've made this recipe a few times and it's delicious. Comfort food at its best!
Patti
Monday 31st of July 2023
This is something my husband and I make at least once a month now. We have cut the recipe in half and cook it in a 9X9 because we're seniors and can't eat the larger one. The only change in the recipe I made was I added one small can of peas and carrots (drained) in addition to the peppers and we just serve it in a bowl for a complete meal. Thank you.
R
Sunday 25th of June 2023
Way to much liquid, this needs to be adjusted by at least one cup of broth and one cup of milk. Unfortunately couldn't even eat.
Mindy
Thursday 15th of June 2023
I've made this recipe several times, and I think I've perfected it, as well as created a new version my fiancé loves, when he bought broccoli cream soup on a whim.
For the standard recipe, I replace the veg with a 10-14 oz bag of frozen chopped carrots and peas (yes, just put the frozen veg on top of the chicken), and use only 6 TB of butter, one tsp salt, and 1 cup of stock. Make sure you just barely mix that Bisquick layer, for the most even results.
For the new version I think my fiancé likes even more, I replaced the veg layer with chopped broccoli and shredded cheddar cheese, skipped the poultry seasoning, and used cream of broccoli soup instead of cream of chicken. (Still only using 6 TB butter, 1 tsp salt in the Bisquick layer - and trust me, it's still salty! - and one cup of stock in the top layer.)
Good luck!