Go Back
–+ servings
chicken and dumpling casserole next to peas on a white dinner plate
Print Recipe
5 from 1 vote

Chicken And Dumpling Casserole

This chicken and dumpling casserole is a version of the Southern classic that cuts out any hard work. This budget friendly casserole is ready to serve and enjoy in under an hour!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Casserole, Dinner, Entree, Main Course
Cuisine: American, Southern
Servings: 6
Calories: 464kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 3 chicken breasts poached & shredded
  • 1 stick butter
  • salt & pepper to taste
  • 2 cups bisquick
  • 2 cups half & half
  • 1/2 tsp ground thyme
  • 2 cups chicken broth
  • 1 10.5 oz can cream of chicken soup
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • pinch onion powder
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees. Add the stick of butter to a 9x13" baking dish, and place it in the preheating oven just until melted. Spread the chicken evenly out over the bottom of the dish. Salt & pepper the chicken layer, to taste. 
    3 chicken breasts, 1 stick butter, salt & pepper
  • Do NOT MIX the layers, and follow the steps exactly. In a small mixing bowl, whisk together the bisquick, half & half, and thyme until evenly combined. Slowly pour the mixture evenly out over the chicken, so as not to move the chicken around.
    2 cups bisquick, 2 cups half & half, 1/2 tsp ground thyme
  • In another mixing bowl, whisk together the broth, soup, poultry seasoning, garlic, & onion powder until evenly combined. Again, slowly pour this mixture evenly out over the bisquick layer- again careful not to disturb it too much.
    2 cups chicken broth, 1 10.5 oz can cream of chicken soup, 1/2 tsp poultry seasoning, 1/2 tsp garlic powder, pinch onion powder
  • Bake the casserole at 350 degrees for 50-60 minutes, or until the casserole is set and the top has formed a gorgeous golden browned crust.

Notes

  • You can use about 6 cups of shredded rotisserie chicken with the skin and bones removed in place of the poached chicken.
  • To poach chicken breasts, bring a large pot of water to a boil and then carefully add the chicken breasts. Let them boil for about 15 minutes or until the chicken reaches 165 degrees in the thickest part of the breast.
  • Do NOT MIX the layers, and follow the steps exactly.

Nutrition

Calories: 464kcal | Carbohydrates: 33g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1328mg | Potassium: 220mg | Fiber: 1g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg