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Chicken and Dumplings Casserole

  • Author: Erika Bragdon
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins

Description

This tasty casserole is loaded with chicken and veggies in a savory sauce seasoned with basil. The homemade biscuits add the perfect touch to this favorite family meal.


Ingredients

Scale
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic*
  • 1/2 cup butter
  • 2/3 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 tablespoon dried basil
  • 1/21 teaspoon pepper (to taste)
  • 1 chicken bouillon cube
  • 4 cups chicken broth
  • 16 ounces frozen green peas or peas and carrots**
  • 34 cups cubed or shredded cooked chicken

DUMPLINGS

  • 2 cups homemade biscuit mix
  • 1 tablespoon dried basil
  • 2/3 cup milk

Instructions

  1. If you haven’t already, cook your chicken. I prefer to saute it as this only takes a few minutes.
  2. Preheat your oven to 350 degrees.
  3. Set the chicken aside and saute the onion, celery, and garlic in the butter until tender in a large saucepan. Whisk in the flour, sugar, salt, basil, and pepper. Once combined, add the chicken bouillon cube and slowly add the chicken broth, whisking as you do. Bring to a boil and cook and stir for 1 minute. Reduce the heat and add the peas. Cook for 4-5 minutes, stirring almost constantly. Stir in the chicken. Pour into a greased 9x13x2″ dish.
  4. DUMPLINGS
  5. Combine the biscuit mix and basil in a bowl. Stir in the milk until moistened. If the biscuit mix is still try, you can add another tablespoon of milk.
  6. Drop spoonfuls of biscuit mix evenly over the chicken mixture, about 12 dumplings.
  7. Bake, uncovered for 30 minutes. Cover and bake for 10 minutes more or until the dumplings are slightly browned and down.

Notes

*I experimented with the garlic, pepper, and basil quantities quite a bit before I came up with this combination. I think it works really well and my family loves it, however feel free to add more or less of any of these per your preference.
**16 ounces of peas (or peas and carrots) is a lot of veggies. I prefer to use this much because it bulks up the recipe and I don’t have to use quite as much chicken, saving money. However, you may want to use less (10-12 ounces).


Nutrition

  • Serving Size: 8
  • Calories: 469
  • Sugar: 12g
  • Sodium: 1238mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 9g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 85mg
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