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Chicken and Dumpling Casserole

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.

Chicken and Dumpling Casserole

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.”

Chicken and Dumpling Casserole

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.

  1. 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.
  2. 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.
  3. In a medium-sized bowl, whisk together the Bisquick, milk, and salt. Pour this mixture slowly and evenly on top of the veggies.
  4. 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.
  5. Bake, the casserole for one hour or until it is browned on top and set.
Chicken and Dumpling Casserole

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

  1. 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.
  2. 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.
  3. 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
Chicken and Dumpling Casserole

Chicken and Dumpling Casserole

Yield: 8- SERVINGS
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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

  1. 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.
  2. Add the shredded chicken on top of the melted butter
  3. Spoon the chopped veggies on top of the chicken and sprinkle the poultry seasoning and ground pepper evenly on top.
  4. In a medium-sized bowl, mix the Bisquick, milk, and salt, and pour evenly on top of the veggies.
  5. 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pat

Thursday 20th of June 2024

I was immediately suspicious when I read the recipe. As others have pointed out, this turns into a soggy mess. It has nothing to do with ovens being different, its simply a matter of having 5 cups of liquid with nothing to absorb it.

Lisa

Tuesday 9th of January 2024

This is so good! My husband and I loved it. Didn’t change a thing but the vegetables . It will be a regular on our table. Thanks so much for sharing!

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.

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