Chicken and Dumplings Casserole

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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.


  • 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


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


  1. Preheat your oven to 350 degrees.
  2. Set the chicken aside and saute the onion, celery, and garlic in the butter until tender in a large saucepan.
  3. Whisk in flour, sugar, salt, pepper and basil. Then add the chicken bouillon cube and the chicken broth, whisking as you do.
  4. Bring to a boil and stir while cooking for 1 minute.
  5. Reduce the heat, add the peas, and cook for 4-5 minutes. Then add the chicken and stir to combine.
  6. Pour into a greased 9×13″ dish.
  7. Combine the biscuit mix in a bowl. Stir in the milk until moistened. If the biscuit mix is still dry, you can add another tablespoon of milk, but the dough should remain thick.
  8. Drop spoonfuls of biscuit dough evenly over the chicken mixture.
  9. Bake, uncovered for 30 minutes. Then cover and bake for another 10 minutes or until the dumplings are slightly browned.


*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).