Chicken and Dumpling Casserole with Veggies

Janet Crow


My Mama shared this recipe with me many many years ago and we just love it. It is delicious with the veggies and and without. I make it both ways all the time and everyone enjoys it.


☆☆☆☆☆ 0 votes

1 Hr
50 Min


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  • 2 lb
  • 1 c
    frozen peas and carrots, thawed
  • 1/2 c
    frozen whole kernel corn, thawed
  • 1 c
    all purpose flour
  • 1 c
  • 2 Tbsp
    butter, melted
  • 10 1/2 oz
    can cream of chicken soup
  • 2 c
    chicken broth
  • 1/4 tsp
  • 1/2 tsp
    black pepper

How to Make Chicken and Dumpling Casserole with Veggies


  1. Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11x7 baking dish. Spread the veggies over the top of the chicken.
  2. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Printable Recipe Card

About Chicken and Dumpling Casserole with Veggies

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

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