Mouthwatering Chicken and Dumplings Casserole

I didn’t grow up eating chicken and dumplings casserole, but I sure wish I had. My mom made chicken and dumplings the traditional way—simmering everything in a big pot on the stove for what felt like forever. It was good, but it took up her whole afternoon.

This casserole version gives you all those same cozy flavors without standing over the stove. You just layer everything in a baking dish and let the oven do the work. The Bisquick makes drop dumplings that puff up on top while the chicken stays tender underneath. It’s the kind of dinner that feels like a warm hug, and you can have it on the table in about an hour.

What Kind of Chicken Should I Use?

The great thing about this casserole is that it’s super flexible when it comes to the chicken you use. Rotisserie chicken from the grocery store is probably the easiest option and adds tons of flavor, plus it saves you cooking time. If you have leftover cooked chicken from another meal, that works perfectly too – it’s a great way to use up what’s already in your fridge. You can also poach or bake some chicken breasts specifically for this recipe if you prefer starting from scratch. Just make sure whatever chicken you use is already cooked and cut into bite-sized pieces before you start assembling the casserole.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options:

• Bisquick: Don’t have Bisquick? You can make your own by mixing 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 1/4 teaspoon salt. It works just as well for the dumplings.
• Cream of chicken soup: If you’d rather skip the canned soup, make a quick substitute by whisking together 1 cup of milk with 3 tablespoons flour and 2 tablespoons melted butter. Season with a bit of chicken bouillon or salt.
• Chicken: Rotisserie chicken is a time-saver, but you can also use leftover turkey, poached chicken breasts, or even thighs. Just make sure the meat is cooked and shredded or cubed.
• Butter: You can swap butter for olive oil or vegetable oil if needed, though butter does add a richer flavor to the dish.
• Milk: Whole milk works best, but you can use 2% or even unsweetened almond milk in a pinch. Avoid skim milk as it might make the dumplings less tender.
• Celery: Not a fan of celery? You can leave it out or swap it with diced carrots or mushrooms for added texture and flavor.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this casserole is stirring the layers after pouring them in – the Bisquick mixture needs to stay on top of the chicken so it can form proper dumplings as it bakes, and stirring will turn everything into a gummy mess.

Another common error is using chicken that’s too wet or freshly cooked, which adds extra moisture and can make your dumplings soggy instead of fluffy – pat your chicken dry with paper towels or use leftover rotisserie chicken for the best texture.

Don’t skip sautéing the onion and celery until they’re soft and translucent, as raw vegetables won’t cook through properly in the oven and will give you an unpleasant crunch.

Finally, resist the urge to cut into the casserole right away – those 5 minutes of resting time let the layers set up so your servings hold together instead of falling apart on the plate.

What to Serve With Chicken and Dumplings Casserole?

This hearty casserole is pretty filling on its own, but I love pairing it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette or some roasted green beans work perfectly to add a fresh element to the meal. If you want to keep things really cozy, some buttered corn or glazed carrots are great options that won’t compete with the main dish. For soaking up any extra sauce, consider adding some dinner rolls or biscuits on the side, even though the dumplings already give you that bread element.

Storage Instructions

Store: Keep leftover chicken and dumplings casserole in an airtight container in the fridge for up to 4 days. The dumplings will soak up some of the liquid as it sits, which actually makes it even more flavorful the next day.

Freeze: This casserole freezes pretty well for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and foil, or portion it out into freezer-safe containers. Just know that the dumplings might get a bit softer after freezing, but it still tastes great.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 20-25 minutes. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of chicken broth if it seems a little dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-130 g
• Fat: 125-140 g
• Carbohydrates: 170-190 g

Ingredients

For the base:

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 medium onion (finely chopped)
• 3 celery ribs (diced)
• 3 cups chicken (cooked and shredded)
• salt to taste
• black pepper to taste

For the biscuit layer:

• 1.75 cups Bisquick
• 1.25 cups milk

For the broth mixture:

• 2 cups chicken broth (low sodium preferred)
• 11 oz cream of chicken soup
• 3/4 tsp thyme (dried)
• salt to taste
• black pepper to taste

For garnish:

• parsley (freshly chopped)

Step 1: Prepare the Oven and Build the Base Layer

• 3/4 cup butter
• 1 medium onion, finely chopped
• 3 celery ribs, diced

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.

While the oven heats, melt the butter in a large skillet over medium heat.

Once melted, add the finely chopped onion and diced celery, cooking for about 10 minutes until softened and fragrant.

Transfer this aromatic mixture to the prepared baking dish, spreading it evenly across the bottom to create your flavor foundation.

Step 2: Layer the Chicken and Create the Dumpling Batter

• 3 cups chicken, cooked and shredded
• salt to taste
• black pepper to taste
• 1.75 cups Bisquick
• 1.25 cups milk

Spread the shredded cooked chicken evenly over the sautéed vegetables from Step 1, seasoning lightly with salt and pepper.

In a bowl, whisk together the Bisquick and milk until just combined—the mixture will be thick and somewhat lumpy, which is exactly what you want.

Gently pour this batter over the chicken layer without stirring; the batter will sink slightly and create those characteristic dumplings as it bakes.

Step 3: Add the Broth Layer and Season

• 2 cups chicken broth, low sodium
• 11 oz cream of chicken soup
• 3/4 tsp thyme, dried
• salt to taste
• black pepper to taste

In the same bowl you used for the batter, whisk together the chicken broth, cream of chicken soup, dried thyme, and a pinch each of salt and pepper.

Carefully pour this broth mixture over the batter layer—again, resist the urge to stir.

The magic of this casserole happens when you leave the layers undisturbed; the broth will cook the batter into tender dumplings while creating a savory sauce.

I like to use low-sodium broth here so I can control the salt level throughout the dish.

Step 4: Bake and Rest

• parsley, freshly chopped

Place the casserole in the preheated 350°F oven and bake uncovered for 45 minutes, until the top is golden brown and the broth is bubbling around the edges.

Remove from the oven and let rest for 5 minutes—this allows the dumplings to set slightly and makes serving easier.

Garnish generously with fresh chopped parsley just before serving for a pop of color and brightness.

Mouthwatering Chicken and Dumplings Casserole

Delicious Mouthwatering Chicken and Dumplings Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 servings

Calories 2300 kcal

Ingredients

  

For the base

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 medium onion (finely chopped)
• 3 celery ribs (diced)
• 3 cups chicken (cooked and shredded)
• salt to taste
• black pepper to taste

For the biscuit layer

• 1.75 cups Bisquick
• 1.25 cups milk

For the broth mixture

• 2 cups chicken broth (low sodium preferred)
• 11 oz cream of chicken soup
• 3/4 tsp thyme (dried)
• salt to taste
• black pepper to taste

For garnish

• parsley (freshly chopped)

Instructions

 

• Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven heats, melt the butter in a large skillet over medium heat. Once melted, add the finely chopped onion and diced celery, cooking for about 10 minutes until softened and fragrant. Transfer this aromatic mixture to the prepared baking dish, spreading it evenly across the bottom to create your flavor foundation.
• Spread the shredded cooked chicken evenly over the sautéed vegetables from Step 1, seasoning lightly with salt and pepper. In a bowl, whisk together the Bisquick and milk until just combined—the mixture will be thick and somewhat lumpy, which is exactly what you want. Gently pour this batter over the chicken layer without stirring; the batter will sink slightly and create those characteristic dumplings as it bakes.
• In the same bowl you used for the batter, whisk together the chicken broth, cream of chicken soup, dried thyme, and a pinch each of salt and pepper. Carefully pour this broth mixture over the batter layer—again, resist the urge to stir. The magic of this casserole happens when you leave the layers undisturbed; the broth will cook the batter into tender dumplings while creating a savory sauce. I like to use low-sodium broth here so I can control the salt level throughout the dish.
• Place the casserole in the preheated 350°F oven and bake uncovered for 45 minutes, until the top is golden brown and the broth is bubbling around the edges. Remove from the oven and let rest for 5 minutes—this allows the dumplings to set slightly and makes serving easier. Garnish generously with fresh chopped parsley just before serving for a pop of color and brightness.