I combined tender chicken and pillowy dumplings in my Chicken Dumpling Casserole and slipped in one unexpected spice that gives the dish an intriguing twist.
I grew up thinking chicken casseroles were boring, but this Chicken And Dumpling Casserole flips that idea. I take shredded rotisserie chicken and tuck it under a crown of flaky buttermilk biscuits, then bake until everything sings.
It borrows a little nostalgia from Chicken Dumpling Casserole and even tips its hat to Creamy Angel Chicken And Rice Casserole, without being shy. There’s a surprise in the texture, a slight tang and richness that makes you look twice, and somehow it always vanishes at potlucks.
I promise it’s easy, kinda forgiving, and worth testing on anyone who thinks casseroles are dull.
Ingredients
- Shredded rotisserie chicken: lean protein, filling, adds savory depth and leftover friendly.
- Unsalted butter: gives richness and mouthfeel, balances salt, makes sauce silky.
- Yellow onion: adds sweetness and aromatic base, caramelizes slightly when cooked.
- Cream of chicken soup: convenient creamy base, more sodium so taste and texture boost.
- Whole milk: lightens sauce, adds calcium and creaminess without being too heavy.
- Frozen peas and carrots: add color fiber and sweetness, simple vegs that freeze well.
- Low sodium chicken broth: builds savory flavor and hydration, choose low salt to control seasoning.
- Refrigerated buttermilk biscuits: pillowy topping, adds carbs and comfort, watch portion sizes.
Ingredient Quantities
- 3 cups cooked shredded chicken, rotisserie works great
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 (10.5 oz) can condensed cream of chicken soup, undrained
- 1 cup whole milk
- 2 cups frozen peas and carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
- Salt and freshly ground black pepper to taste
- 1 (16 oz) can refrigerated buttermilk biscuits (8 biscuits)
How to Make this
1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish or spray with nonstick spray.
2. In a large skillet melt the 2 tablespoons butter over medium heat, add the chopped onion and cook until soft and translucent about 5 minutes, then stir in the minced garlic for 30 seconds.
3. Sprinkle the 1/4 cup flour over the onion mixture, stir constantly for about 1 minute to cook the raw flour taste but dont let it brown.
4. Slowly whisk in the 2 1/2 cups chicken broth, the can of condensed cream of chicken soup, and 1 cup whole milk until smooth; bring to a gentle simmer and cook a few minutes until the sauce thickens.
5. Stir in the 2 cups frozen peas and carrots, 1 teaspoon dried thyme, 1/2 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, and season with salt and plenty of freshly ground black pepper to taste.
6. Add the 3 cups cooked shredded chicken (rotisserie is great), mix until the chicken is warmed through and evenly coated, then remove from heat.
7. Spoon the chicken mixture into the prepared baking dish and spread it into an even layer.
8. Open the can of 8 refrigerated buttermilk biscuits and either place them whole on top spaced evenly, or flatten/tear them into pieces and scatter to cover the filling; brush the biscuit tops with a little melted butter if you want extra browning and sprinkle a pinch of parsley.
9. Bake uncovered for 20 to 30 minutes until the biscuits are golden and the filling is bubbly. Let rest 5 to 10 minutes before serving so the filling sets up a bit.
Equipment Needed
1. 9×13 inch baking dish
2. Large skillet (10–12 inch, nonstick or stainless)
3. Mixing bowl
4. Wooden spoon or heatproof silicone spatula
5. Whisk
6. Measuring cups and measuring spoons
7. Chef’s knife and cutting board
8. Can opener
9. Pastry brush (or a spoon) and oven mitts
FAQ
Chicken And Dumpling Casserole Recipe Substitutions and Variations
- 3 cups cooked shredded chicken: swap for 3 cups shredded cooked turkey (same texture), or 3 cups canned chunk chicken, drained. For a veg option try 3 cups shredded jackfruit or 2 (15 oz) cans white beans, drained.
- 2 tablespoons unsalted butter: use 2 tablespoons olive oil or avocado oil for a lighter flavor, or 2 tablespoons ghee for richer, nuttier notes. Margarine works 1:1 if needed.
- 1 (10.5 oz) can condensed cream of chicken soup, undrained: replace with 1 can cream of mushroom or cream of celery for a similar creamy base, or make a quick homemade version by whisking 2 tbsp butter + 1/4 cup flour, then slowly add 2 cups chicken broth and 1/2 cup milk until thickened (season to taste).
- 1 (16 oz) can refrigerated buttermilk biscuits (8 biscuits): swap for 8 oz refrigerated crescent roll dough, or use store biscuit dough from the tube, or make drop biscuits with 2 cups self rising flour, 6 tbsp cold butter, and ~3/4 cup milk (mix until just combined).
Pro Tips
1) Thicken the filling more than you think you need. Let the sauce simmer until it’s noticeably thicker before you add the chicken, or if it’s still runny, stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer another minute. If the filling is too thin the biscuits get soggy, so dont skip this.
2) Amp up the flavor early. Cook the onion a little longer till it starts to brown and gets sweet, add a splash of white wine or a teaspoon of Dijon if you got it, and taste for salt before baking. Rotisserie chicken is great, but shred it small and toss with a little warm broth so it wont dry out in the oven.
3) Make the biscuit top better. Flatten the biscuits slightly so they bake more evenly, and for extra color brush with an egg wash instead of just butter. If you want crisp edges, put the dish on the top rack the last 5 minutes but watch it close so it dont burn.
4) Plan ahead for leftovers or make-ahead. Assemble the casserole, cover tightly and freeze before baking for up to 2 months. Bake from frozen adding about 15 to 20 minutes, or thaw overnight in the fridge then bake as usual. To reheat slices so the biscuits stay crisp, warm in a 350°F oven instead of microwaving.
Chicken And Dumpling Casserole Recipe
I combined tender chicken and pillowy dumplings in my Chicken Dumpling Casserole and slipped in one unexpected spice that gives the dish an intriguing twist.
8
servings
370
kcal
Equipment: 1. 9×13 inch baking dish
2. Large skillet (10–12 inch, nonstick or stainless)
3. Mixing bowl
4. Wooden spoon or heatproof silicone spatula
5. Whisk
6. Measuring cups and measuring spoons
7. Chef’s knife and cutting board
8. Can opener
9. Pastry brush (or a spoon) and oven mitts
Ingredients
-
3 cups cooked shredded chicken, rotisserie works great
-
2 tablespoons unsalted butter
-
1 medium yellow onion, finely chopped
-
2 cloves garlic, minced
-
1/4 cup all purpose flour
-
2 1/2 cups low sodium chicken broth
-
1 (10.5 oz) can condensed cream of chicken soup, undrained
-
1 cup whole milk
-
2 cups frozen peas and carrots
-
1 teaspoon dried thyme
-
1/2 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
-
Salt and freshly ground black pepper to taste
-
1 (16 oz) can refrigerated buttermilk biscuits (8 biscuits)
Directions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish or spray with nonstick spray.
- In a large skillet melt the 2 tablespoons butter over medium heat, add the chopped onion and cook until soft and translucent about 5 minutes, then stir in the minced garlic for 30 seconds.
- Sprinkle the 1/4 cup flour over the onion mixture, stir constantly for about 1 minute to cook the raw flour taste but dont let it brown.
- Slowly whisk in the 2 1/2 cups chicken broth, the can of condensed cream of chicken soup, and 1 cup whole milk until smooth; bring to a gentle simmer and cook a few minutes until the sauce thickens.
- Stir in the 2 cups frozen peas and carrots, 1 teaspoon dried thyme, 1/2 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, and season with salt and plenty of freshly ground black pepper to taste.
- Add the 3 cups cooked shredded chicken (rotisserie is great), mix until the chicken is warmed through and evenly coated, then remove from heat.
- Spoon the chicken mixture into the prepared baking dish and spread it into an even layer.
- Open the can of 8 refrigerated buttermilk biscuits and either place them whole on top spaced evenly, or flatten/tear them into pieces and scatter to cover the filling; brush the biscuit tops with a little melted butter if you want extra browning and sprinkle a pinch of parsley.
- Bake uncovered for 20 to 30 minutes until the biscuits are golden and the filling is bubbly. Let rest 5 to 10 minutes before serving so the filling sets up a bit.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 318g
- Total number of serves: 8
- Calories: 370kcal
- Fat: 18.5g
- Saturated Fat: 7.2g
- Trans Fat: 0.12g
- Polyunsaturated: 1.25g
- Monounsaturated: 5g
- Cholesterol: 73mg
- Sodium: 388mg
- Potassium: 462mg
- Carbohydrates: 29.6g
- Fiber: 2.6g
- Sugar: 5.8g
- Protein: 25.5g
- Vitamin A: 2000IU
- Vitamin C: 5mg
- Calcium: 86mg
- Iron: 1mg