This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Chicken and dumpling casserole is a comforting, delicious dish! Tender chicken and hearty vegetables are topped with soft, buttery dumplings for the ultimate comfort dish.
Why You’ll Love This Recipe
- Time-Saving:Â Using store-bought rotisserie chicken and frozen veggies makes prep a breeze.
- Make-Ahead Friendly: Assemble the chicken and vegetable layer in advance, then finish with the dumplings when you’re ready to bake.
- Loved by All:Â This is one of those meals that everyone will enjoy, even picky kids.
Chicken & Dumpling Casserole Ingredients
- Chicken: You can use a rotisserie chicken or cooked and packaged chicken from the store. I used my air fryer chicken breast recipe.
- Cooking Chicken: If you are cooking your own chicken, you will need about 2 large chicken breasts.Â
- Frozen Veggies: Feel free to swap fresh veggies for a frozen medley to make this recipe even easier.
- Dumplings: Instead of using this dough recipe, you can use premade biscuit mix to make the dumplings. Follow the package directions.
How to Make Chicken and Dumpling Casserole
All the cozy flavors of chicken and dumplings in an easy to make casserole. It’s a complete dinner all on its own, but feel free to add a fresh green salad on the side!
Chicken and Vegetables
- Cook the Veggies: Preheat the oven to 350ºF, then spray a baking dish with non-stick cooking spray. In a large skillet, melt the unsalted butter over medium high heat. Then, add the minced yellow onion, chopped celery, and chopped carrots to the pan. Cook, stirring frequently, until the vegetables are tender, about 3-5 minutes.
- Make the Sauce: Whisk the all-purpose flour into the vegetable mixture. Then, slowly whisk in the chicken broth and half and half. A gravy should form as you whisk in the liquid.
- Add: Stir in the cooked and chopped shredded chicken, garlic powder, dried parsley, dried basil, and salt and pepper to taste.
- Transfer to Baking Dish: Cook for a few minutes to bring everything together. Then, pour the chicken and vegetables into the prepared casserole dish.
Dumplings
- Make the Dumplings: In a bowl, whisk together the all-purpose flour, baking powder, salt, and dried parsley. Using a pastry blender or fork, cut the cold, cubed unsalted butter into the flour mixture until mixed in.
- Add Dumplings to the Top: Pour the whole milk into the mixture to bring the dough together. Drop spoonfuls of the dumpling dough evenly over the chicken and vegetables.
- Bake: Loosely cover the dish with foil, making sure it doesn’t touch the dumplings. Place in the oven and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top. Remove from the oven and let the chicken and dumpling casserole cool for a few minutes before serving.
Pin this now to find it later
Pin It
Prevent your screen from going dark
Chicken and Vegetables
-
Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with non-stick cooking spray.
-
In a large skillet melt the ¼ cup unsalted butter over medium-high heat. Add the 1 cup minced yellow onion, 2 ribs chopped celery, and 2 peeled and chopped carrots to the pan and cook, stirring frequently, until the vegetables are tender. About 3-5 minutes.
-
Whisk the ¼ cup all-purpose flour into the vegetable mixture, then slowly whisk in the 2 cups chicken broth and 1 cup half and half. A gravy should form as the liquid is whisked in.
-
Stir in the 3 cups cooked and chopped chicken, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried basil, and salt and pepper to taste.
-
Cook for a few minutes to bring everything together, then pour the chicken and vegetables into the prepared baking dish.
Dumplings
-
In a bowl, whisk together the 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt, and 1 ½ teaspoons dried parsley. Using a pastry blender or fork, cut the ¼ cup cold, cubed unsalted butter into the flour mixture until it’s evenly distributed.
-
Pour the ¾ cup + 2 tablespoons whole milk into the mixture to bring the dough together. Drop spoonfuls of the dumpling dough evenly across the top of the chicken and vegetables.
-
Loosely cover the dish with foil, making sure it doesn’t touch the dumplings, and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top.
-
Remove from the oven and let the casserole cool for a few minutes before serving.
Storage & Make Ahead Instructions
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.Â
- In the Freezer: I don’t recommend freezing this recipe.
- Make Ahead: Assemble the chicken and vegetables and cover the dish. Keep in the fridge for up to 4 days before making the dumplings, topping the casserole, and baking.Â
Calories: 450kcalCarbohydrates: 37gProtein: 15gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 1070mgPotassium: 378mgFiber: 2gSugar: 6gVitamin A: 4179IUVitamin C: 5mgCalcium: 178mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Chicken Casseroles
Want more easy chicken casseroles your whole crew will love? I’ve got you! Try these top picks and check out my full list of casserole recipes.
