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Chicken and Dumpling Casserole Recipe

Chicken and Dumpling Casserole Recipe photo by Taste of Home

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This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. —Sue Mackey, Galesburg, Illinois

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Chicken and Dumpling Casserole Recipe

Prep: 30 min. Bake: 40 min.

Yield: 6-8 Servings

30 40 70

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk

Directions

In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.
Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 393 calories, 17 g fat (7 g saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Chicken and Dumpling Casserole in Taste of Home October/November 1994, p25

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Chicken and Dumpling Casserole

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(1-10) of 19 reviews

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Reviewed on Mar. 09, 2013 by mblinder

Really, really good! I made a little extra of the dumpling part and added a few more herbs, cumin, and mushrooms. Excellent - raves all around!

Reviewed on Feb. 27, 2013 by wombie

We loved the basil in this recipe. I added carrots along with the peas. A delicious and easy way to use leftover chicken.

Reviewed on Nov. 17, 2012 by micemery

Definitely a favorite in our household.

Reviewed on Oct. 31, 2012 by dj-spoi

We LOVE this recipe! I make it like the recipes says and I also change it up with different veggies. I've even added shredded cheddar to the sauce. So good on chilly nights.

Reviewed on Oct. 28, 2012 by Bonniesan

I threw this recipe away after making it one time. It's nothing but chicken and peas with biscuits on top and the flavor isn't even really good. In addition, it left me washing 2 skillets, a bowl and a casserole dish. Really not worth it.

Reviewed on Sep. 05, 2012 by skyemp

SO yummy!!! My 4 and 5 year old even love it! I add sliced carrots ..I've found that my girls will eat them that way...Def a keeper!!

Reviewed on Sep. 02, 2012 by blhenn

This is pretty good. I have always used the Chicken and dumplings w/ sage recipe from Weight Watchers and this is somewhat similar. I used canola oil instead of any butter. I like the flavor that the basil gives. Next time I will add carrots and potatoes as well.

Reviewed on Jun. 03, 2012 by kshea

Very good. Make it off and on.

Reviewed on Apr. 14, 2012 by patriotbaker

I have made a similar dish for years from a weight watchers recipe. My husband doesn't like that one, but can not get enough of this one. I add sliced carrots along with the other veggies as I love them in a pot pie type dish. Thanks Sue for a great recipe. YUMMY!

Reviewed on Mar. 04, 2012 by djscook

Just right. Added 1/2 cup corn to recipe

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