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Chicken and Dumpling Casserole Recipe
Chicken and Dumpling Casserole Recipe photo by Taste of Home

Chicken and Dumpling Casserole Recipe

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4.5 67
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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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6-8 servings


  • 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
  • 2 cups biscuit/baking mix
  • 2 teaspoons dried basil
  • 2/3 cup 2% milk

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.


  1. Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish.
  2. 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.
  3. Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.
Originally published as Chicken and Dumpling Casserole in Taste of Home October/November 1994, p25

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.

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Reviewed Nov. 16, 2015

"This is a great recipe. As-is! ... if someone is going to change it all up to make it "healthy" and then whine and submit a review? They are really reviewing their own not good altered recipe. Stop posting your changes if you don't even like them. LOL."

Reviewed Apr. 6, 2015

"Way too much sodium in this!.And whatever happened to using your own ingredients instead of mixes and dried? And saturated fat? I substituted evoo for butter, added fresh diced carrot, green beans and potato, cooked; used fresh basil and parsley. I used low sodium broth and less salt. Used my own biscuit recipe with 3 T evoo in dumplings, plus a pinch of poultry seasoning and 1% milk. Everyone loved it. I usually do my C & D in a pot but like this oven method very much. I also use thighs as they are more nutritious than breast."

Reviewed Jan. 24, 2015

"This was good, my guests loved it, but next time I would adjust the amount of pepper. I added carrots and small chunks of one large potato with the broth. I used two T. of butter to saute the veggies."

Reviewed Mar. 20, 2014

"This was very good. I used sherry in place of sugar also would cut back on the broth by a half of cup sauce was a bit soupy also added peas and carrots mix turned out great. Will make this again. I also used chicken thighs just because white meat tends to be dry. Good go to dinner."

Reviewed Mar. 9, 2014

"This is Skookumchuck ! I added 2 diced carrots for color."

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