Recipe Background

I have made this Chicken and Dumpling Casserole countless times for my family, and it has been a favorite on this site for years. It’s also a great dish to make if you need to bring another family a meal as it travels well. To make this dish easier you can use purchased cooked rotisserie chicken meat.

Chicken and Dumpling Casserole

Casserole:
¼ cup butter
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
½ cup flour
1 teaspoon, sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried basil
4 cups chicken broth
1 teaspoon chicken bouillon or to taste
1 (9 ounce) bag frozen peas, thawed
4 cups cooked chicken
Dumplings:
2 cups biscuit mix (such as bisquick)
2 teaspoons dried basil
2/3 cups milk

In a large saucepan, melt butter and sauté onion, celery and garlic until soft. Add flour, sugar, salt, pepper and basil. Mix until flour is mixed in well. Add broth and bring to a boil, stirring until mixture is blended and thickened. Add bouillon and stir. Taste and adjust seasonings as desired. Stir in chicken and peas. Pour mixture into a 13x9x2” glass baking dish. If you are making the dish ahead of time it can be covered and refrigerated at this point.
1 hour before you wish to serve, make dumplings by combining dumpling ingredients in a medium bowl. Drop 2-3 Tablespoons of dumpling mixture on top of casserole in approximately 12 separate mounds. Bake uncovered at 350°F for 30-45 minutes (bake for the longer time if mixture has been refrigerated). Cover with foil if necessary (so dumplings don’t get too brown) and bake for an additional 10 minutes or until casserole is hot and bubbly.
Serves 6-8.

Freezing Note – if you want to make this ahead and freeze, don’t freeze with the dumplings on. Make the recipe up to the point of making the dumplings and freeze. Then when thawed, make the dumplings and bake as directed.

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