Chicken and Dumplings is classic comfort food. That goes without saying. But this dish takes that classic and mashes it up with another comfort classic – casserole. And it’s a mashup that totally makes sense. See, you get tender chicken in a savory gravy topped with a doughy layer of delight and that’s right in casserole’s wheelhouse. This one happens to be a breeze to make.
I would say that this is much easier to make than traditional Chicken and Dumplings, thanks to a few shortcuts and the fact that the oven does most of the work for you. You’ll start by sauteeing some onion and celery in butter until they’re nice and soft and then adding them to a baking dish along with a generous portion of shredded chicken. That sauteeing is the only stovetop work you need to do.
Next up is the “dumplings” which is really just a matter of stirring together some Bisquick and milk and pouring it over the chicken. You don’t want to stir – everything will separate out in the oven. Just trust the process.
Next, you’ll stir together some chicken broth and cream of chicken soup and pour that mixture over the top. It seems counterintuitive for that layer to go over the biscuit mix, I know, but the dumpling layer bubbles up through the liquid and the rest settles into what becomes a savory, chickeny gravy. It’s just like the Chicken and Dumplings you know and love but straight out of a casserole dish, with so little effort on your part!
Chicken and Dumplings Casserole
Yield(s): Serves 6 | 10 m prep time | 1 h cook time
Ingredients
1/2 cup (1 stick) butter
1 small white onion, chopped
2 ribs celery, chopped
3 cups cooked and shredded chicken
1 1/2 cups Bisquick
1 cup whole milk
2 cups chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving (optional)
