Chicken and Dumpling Casserole

Dene Mitzel


This casserole is so delicious! I found a similar recipe years ago and it was good, but hadn't made it in a long time. When trying to find something different to make I stumbled upon it again, tweaked it and it was amazing. This is a great comfort food :)


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • 3
    boneless, skinless chicken breasts
  • 2 Tbsp
    vegetable oil
  • 1 stick
  • 1/2 tsp
    black pepper
  • 1 tsp
  • 1 tsp
    dried basil
  • 2 c
  • 2 c
  • 1 can(s)
    chicken soup with herbs
  • 1 Tbsp
    instant bouillion powder (chicken flavor)
  • 1 1/5 c
    chicken broth

How to Make Chicken and Dumpling Casserole


  1. When building the layered casserole, do NOT mix the layers!
  2. Preheat oven to 350.
  3. Place one stick of butter in 13 X 9 in. casserole and put in oven just until butter is melted.
  4. Cut chicken into small bite size pieces. Put oil in skillet and brown chicken pieces until no longer pink.
  5. Spread chicken pieces in casserole over butter.
    Sprinkle salt, pepper, and basil over chicken. (If you want to serve this as pot pie, add a layer of vegetables now)
  6. In a small bowl, mix bisquick and milk, adding milk gradually. Slowly pour over chicken.
  7. In a medium bowl, whisk together soup, bouillion and broth. Slowly pour over the bisquick.
  8. Bake at 350 for 40 minutes or until top is golden brown.

Printable Recipe Card

About Chicken and Dumpling Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

Show 2 Comments & Reviews

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