Chicken and Dumpling Casserole Recipe
Your favorite comfort food recipe, just like the homemade dumplings Mama used to make (only easier!). This recipe will quickly become a family favorite!
Servings 6 servings
Calories 445kcal
Equipment
- Medium mixing bowl
- 9 x 13” casserole or baking dish
Ingredients
- 1 medium to large rotisserie chicken deboned and shredded
- 1 cup frozen peas and carrots
- ½ cup canned corn drained
- 1 cup Bisquick
- 1 cup evaporated milk
- 3 tablespoons butter melted
- 10 ounce can cream of chicken soup
- 2 cups chicken broth
- salt and black pepper to taste
- fresh parsley for garnish, optional
Instructions
- Preheat oven to 350 degrees F, and spray the casserole dish with nonstick cooking spray.
- Place the shredded chicken in the bottom of the prepared baking dish.
- Spread the peas, carrots and corn evenly over the chicken.
- In a medium mixing bowl, whisk together the Bisquick, evaporated milk, and melted butter. Pour the biscuit mix over the chicken and vegetables. DO NOT STIR.
- In a medium mixing bowl, whisk together the soup, chicken broth, salt, and pepper, and pour it over the contents of the casserole dish. DO NOT STIR.
- Place the casserole in a preheated 350-degree oven, and bake for 60-65 minutes, until the casserole is bubbling and the top is set and light, and golden brown.
- Garnish with fresh parsley.
- Allow the casserole to rest for a few minutes before serving. Enjoy!
Notes
Refrigerate - Store in refrigerator for up to three days. This casserole doesn't freeze well. The texture will change and it will get soupy.
Nutrition
Calories: 445kcal | Carbohydrates: 25g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1353mg | Potassium: 259mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2580IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg
