1-Pan Chicken and Dumpling Casserole – Irresistible Comfort Food

Nothing says comfort like a steaming dish of chicken and dumpling casserole fresh from the oven. It’s the kind of meal that makes you wanna curl up on the couch with a big bowl and your favorite fuzzy socks. I’ve been making this recipe for years—it started as my mom’s weeknight lifesaver when she needed something warm, hearty, and on the table fast. Now it’s my go-to when I’m missing home or just need a no-fuss dinner that tastes like a hug. The best part? It comes together with simple ingredients you probably already have in your fridge and pantry. No fancy skills required—just one dish, big flavor, and plenty of happy bellies around your table.

Why You’ll Love This Chicken and Dumpling Casserole

Listen, I know you’ve got a million recipes to try, but this one? It’s special. First off, it’s the ultimate comfort food—that rich, creamy chicken filling topped with fluffy dumplings will warm you right down to your toes. And don’t even get me started on how easy it is! You’re basically throwing everything together in one dish and letting the oven do the work. No standing over a stove for hours like Grandma used to do (bless her heart).

Here’s what makes it a winner:

• Weeknight magic – Uses simple ingredients you likely have already
• Family-approved – Even picky eaters go back for seconds
• Customizable – Throw in extra veggies or switch up the herbs
• Leftover hero – Tastes even better the next day (if it lasts that long!)

Trust me, once you try this casserole, it’ll become your cold-weather staple faster than you can say “pass the biscuits.”

Ingredients for Chicken and Dumpling Casserole

Okay, let’s gather our cast of characters! The beauty of this recipe is that most ingredients are pantry staples – no fancy grocery runs needed. I like to divide everything into three groups because it keeps my chaotic kitchen brain organized (and prevents that “wait, did I forget the flour?” panic mid-recipe).

For the Chicken & Veggies

• 2 cups cooked chicken, shredded (a rotisserie chicken is my lazy-day hero)
• 1 cup diced carrots (about 2 medium carrots – no need to be perfect)
• 1 cup diced celery (3-4 stalks – save those leafy tops for stock!)
• 1 small onion, chopped (yellow or white – whatever’s hanging out in your pantry)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)

For the Creamy Sauce

• 1/4 cup butter (real butter only – it makes all the difference)
• 1/4 cup all-purpose flour (the glue that holds our sauce together)
• 2 cups chicken broth (low-sodium if you’re watching salt)
• 1 cup milk (whole milk for richness, but any kind works)
• 1 tsp dried thyme (rub it between your fingers first to wake up the flavor)
• 1/2 tsp salt (adjust to taste after adding broth)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)

For the Dumplings

• 1 1/2 cups biscuit mix (like Bisquick – no shame in shortcuts!)
• 1/2 cup water (just enough to bring it together)

See? Nothing crazy here. Now let’s turn these simple ingredients into magic.

How to Make Chicken and Dumpling Casserole

Alright, let’s get cooking! This recipe comes together in three simple parts – and I promise it’s easier than it looks. Just follow these steps and you’ll have golden, bubbly comfort food perfection in no time.

Prep the Chicken and Vegetables

First things first – preheat that oven to 375°F (190°C). While it’s warming up, grab your favorite skillet (mine’s this beat-up cast iron I inherited from my aunt) and melt your butter over medium heat. Toss in those chopped onions, carrots, and celery – the holy trinity of cozy cooking. Let them soften up for about 5 minutes, stirring occasionally. You’ll know they’re ready when the onions turn translucent and your kitchen smells amazing. That’s when you add the garlic, thyme, salt, and pepper – just cook for another minute until fragrant.

Make the Sauce

Now for the magic! Sprinkle the flour over your veggies and stir until everything’s coated – this is your roux, the base of our creamy sauce. Slowly pour in the chicken broth and milk while stirring constantly (yes, your arm will get tired – consider it your workout for the day). Keep stirring until the sauce thickens enough to coat the back of your spoon – about 3-5 minutes. Then fold in your shredded chicken. Taste it! Need more salt? More pepper? Adjust now before baking.

Assemble and Bake

Pour that beautiful chicken mixture into a greased 9×13 baking dish. Now for the fun part – the dumplings! Mix your biscuit dough with water until just combined (don’t overmix – lumpy is good here). Drop spoonfuls right over the chicken mixture – I like to make mine rustic and uneven because it gives more crispy edges. Pop it in the oven for 25-30 minutes until the dumplings are golden brown and the filling is bubbling around the edges. Pro tip: If your dumplings aren’t browned enough, broil for the last minute – just watch it carefully!

Tips for the Best Chicken and Dumpling Casserole

Listen, I’ve made this casserole more times than I can count, and I’ve learned a few tricks along the way. First, that rotisserie chicken? Total game changer – saves time and adds incredible flavor. When mixing dumpling dough, stop when it just comes together – overmixing makes them tough. Want a pretty color? Toss in a handful of frozen peas with the veggies (they’ll thaw while baking). And here’s my secret: let the casserole rest 5 minutes after baking – those dumplings soak up just enough sauce without getting soggy. Perfection!

Variations for Chicken and Dumpling Casserole

Oh, the fun part—making this recipe your own! Sometimes I’ll throw in sliced mushrooms when sautéing the veggies—they add such a meaty depth. Swap thyme for rosemary if you’re feeling fancy, or add a pinch of smoked paprika for warmth. For extra tangy dumplings, use buttermilk instead of water (just reduce to 1/3 cup). Got leftover turkey? It works beautifully in place of chicken. The possibilities are endless—that’s the beauty of comfort food!

Serving and Storing Chicken and Dumpling Casserole

Nothing beats digging into this casserole straight from the oven when the dumplings are at their fluffiest. I love serving it with a crisp green salad—the fresh crunch balances the richness perfectly. A hunk of crusty bread on the side? Divine for sopping up every last drop of that creamy sauce. Got leftovers? They’ll keep in the fridge for 3 days—just reheat covered with foil at 350°F until warmed through (about 20 minutes). Pro tip: Add a splash of broth before reheating to keep it from drying out.

Nutritional Information

Now, I’m no nutritionist, but if you’re wondering about the numbers (we all have those days), here’s the scoop: A serving of this cozy casserole comes to about 320 calories – plenty filling without weighing you down. You’re looking at 22g of protein from that chicken, 30g carbs (mostly from those dreamy dumplings), and 12g fat. Of course, your exact counts might change depending on ingredients – like if you use skim milk or extra butter (no judgment here!). Either way, it’s pure comfort in every bite.

Common Questions About Chicken and Dumpling Casserole

I get asked about this recipe all the time, so let’s tackle those burning questions! First up:

Try this recipe and share your results in the comments!

For more delicious recipes and cooking inspiration, check out Family Tastes.

1-Pan Chicken and Dumpling Casserole – Irresistible Comfort Food

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• Author: EditorVictoria
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A comforting chicken and dumpling casserole made with tender chicken, vegetables, and fluffy dumplings baked to perfection.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups biscuit mix
• 1/2 cup water

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Cook until softened.
3. Stir in garlic, thyme, salt, and pepper. Cook for 1 minute.
4. Add flour and stir until combined. Gradually pour in chicken broth and milk, stirring until thickened.
5. Mix in shredded chicken. Transfer the mixture to a greased casserole dish.
6. In a bowl, combine biscuit mix and water to form a dough. Drop spoonfuls over the chicken mixture.
7. Bake for 25-30 minutes or until the dumplings are golden brown.

Notes

• Use rotisserie chicken for a time-saving option.
• Add peas or corn for extra vegetables.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 65mg

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