Chicken and Dumpling Casserole

Life has been absolutely insane lately. Spring cleaning is under full effect at my house and by the time all the items on that day’s check list are completely, dinner is that last thing I want to do. Which is why I LOVE easy dinners that require very minimal effort.

I LOVE simple dinners that are packed with flavor and yummy ingredients and today’s recipe is one of those. This meal hit the spot! I adore Chicken and Dumplings and this casserole was a favorite all around our dinner table.

But lets be honest, who doesn’t love chicken and vegetables swimming in a delectable creamy sauce and topped with yummy biscuits?

If you are looking for a quick, easy and tasty dinner, this one is a magnificent choice!

Chicken and Dumpling Casserole... This meal is so simple and full of flavor! A new family favorite!

4.3 from 4 reviews
Chicken and Dumpling Casserole
Chicken and Dumpling Casserole... This meal is so simple and full of flavor! A new family favorite!
Recipe type: Dinner
  • 3 Tablespoons olive oil
  • ¾ cup chopped onion
  • 1¼ cup chopped carrots
  • ¾ chopped celery
  • 3 cups chicken broth
  • 3 Tablespoons flour
  • 2½ cups chopped rotisserie chicken
  • 1¼ cup frozen peas
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoons salt
  • 1 egg
  • ⅓ cup milk
  1. In a large skillet heat oil and add onion, carrots, and celery. Cook until tender. Add flour and ¼ cup broth. Stir until thickens and then slowly add the rest. Cook over medium heat until it thickens, about 3 minutes. Add chicken, peas, salt and pepper.
  2. Pour into baking dish.
  3. Preheat oven to 400.
  4. To make dumplings: In a medium mixing bowl add flour, baking powder, and salt. Wisk together. Add egg and milk and mix with a wooden spoon until just combined. Drop dough over chicken mixture with a spoon. (Makes about 8 dumplings) Bake for 15 minutes or until the dumplings are golden brown.
adapted from: Food Hero


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  1. Nell

    There’s no fat in the dumpling mix – it’s more like a thick pancake batter. Is that right? The casserole itself looks and sounds scrummy but I think I may use my usual suet dumpling recipe on top.

    • Sue Gaffney

      Chicken and dumplings: The traditional dumplings don’t have fat in the dumplings. They are usually flower and milk with some baking soda and other combos. I have a friend who makes chicken dumpling soup and it is the best! He uses no fat. Drops the dough in the soup and it is very good!

  2. Linda

    Made this for dinner tonite. It was fantastic. I will definitely make this again. Had to share on facebook. Thank you for sharing recipe.

  3. Jeanne Doiron

    Hi,this sounds and looks super yummy,I will def try this.It’s funny though,cause the other day I was looking in an old 1986 school cook book and there was this recipe in it,(chicken and dumplings)only it’s cooked in a pan on top of the stove,have yet to try this too,yummies.Thanks,love recipes with chicken and love dumplings.

  4. Kim

    What size baking dish? Hard to tell from the pic. It may be obvious when I make it, but I haven’t yet. Thanks!

  5. Sue

    Sounds yummy. But, I can’t use the store bought rotisserie chicken and if I have to go through the trouble of cooking up one that meet my hubby’s diet guild lines then I might as well skip it. I might cook this up by cutting up raw chicken and cooking it up with the carrots, onions and celery

    • mtcarrie

      When I need tender chicken breasts, I cook them in the crock pot. They come out nice and tender, a much better result than cooking in a pot on the stove.

  6. Jessica

    I was wondering on average how long this recipe takes? And also if I was to use regular chicken breasts first would they need to be cooked first before adding them to the casserole?