Easy Chicken And Dumpling Casserole

I love a good casserole and I also love easy dinners! This dish comes together quickly so it’s great for weeknight meals. For some more great quick and easy dishes try King Ranch Chicken Casserole, Chicken Spaghetti, and Homemade Hamburger Helper.

Another winner Chicken Dinner

Do you like chicken and dumplings? I mean who doesn’t, right?! It’s classic southern comfort food, what’s not to like, lol! Well, I decided to make it in casserole form. I love this comforting chicken casserole because it is so easy to put together, doesn’t require fancy ingredients, or equipment. Just a few pantry staples needed for this easy weeknight meal. And if you like meals like that then I know you will love this Chicken Pot Pie Soup too! I decided to keep it simple by using canned biscuits instead of homemade dumplings and a can of cream of chicken soup instead of making a homemade sauce. It also adds a lot of flavor too.

How To Make Chicken And Dumpling Casserole

VEGGIES: Start by sauteing diced onion, carrots, and celery in butter. After the onion has softened a little stir in the garlic and cook for one minute. FLOUR: Stir in the flour and cook for one minute. This helps get rid of that flour taste. SAUCE: Stir in the chicken broth, cream of chicken soup, cooked chicken, and thyme. Bring to a boil and cook for 1-2 minutes. Remove from heat and stir in the biscuits. BAKE: Pour into a 9×13 baking dish and bake for 15 minutes or until hot and bubbly and biscuits are golden.

TIPS FOR COOKED CHICKEN:

You can use whatever cooked chicken you have on hand, rotisserie works great in this recipe. But if you don’t have any cooked chicken no worries here are some options for you.

Roast chicken breasts in the oven Poach chicken on the stovetop Saute in the pan with the chopped vegetables. I actually do it this way a lot!

Serving and Storing

SERVE your Chicken and Dumpling Casserole with a side salad or vegetable dish. Here are some suggestions:

Arugula Salad Parmesan Crusted Zucchini Or try these Oven Roasted Brussel Sprouts

STORING: Once cooled store in the refrigerator for up to 3 days. To freeze place in a freezer-safe container and freeze for up to 3 months. Thaw before reheating. REHEATING: You can reheat in the microwave or transfer to an oven-safe dish and reheat at 350 degrees F until hot and bubbly. When reheating you may want to add a little more chicken broth. This dish thickens considerably once it has cooled.