Name: Chicken and Dumpling Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 cups shredded boiled chicken breast (cooked, shredded); 1 can cream of chicken soup; 6 tbsp unsalted butter; 2 cups chicken broth; 1/4 cup finely chopped onion; 1/3 cup finely chopped bell pepper (any color); 1 tsp poultry seasoning; 2 cups whole milk; 2 cups Bisquick mix; to taste salt and pepper

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When the air turns crisp and you can practically see your breath, nothing feels better than gathering around a steaming, golden-topped casserole. It’s like a quiet celebration of comfort—simple, homey, and deeply satisfying.

Maybe it’s how the biscuit layer puffs up soft and buttery, or how each forkful drapes you in a velvety blanket of chicken, herbs, and creamy broth. It just melts away the day’s hurry and fuss, doesn’t it?

Why You’ll Love It

It’s a one-dish wonder—less fuss, more time relaxing while it bakes.
Flaky, dreamy dumpling topping thanks to trusty Bisquick (no rolling, no fancy moves required!).
Customizable: toss in leftover veggies, different herbs, or whatever cheese you’re obsessed with this week.
Ideal for feeding a hungry crowd or sneaking a second (or third!) helping when no one’s looking.
It holds up beautifully for leftovers—so you can enjoy that cozy taste all week long.

Ingredient Notes & Fun Swaps

Chicken: I almost always snag a rotisserie chicken because, honestly, nothing beats convenience when everyone’s hangry. You’ll need three heaping cups, shredded or chopped up small. Leftover turkey totally works after the holidays!

Cream of Chicken Soup: That familiar can of soup is the backbone of the creamy goodness here. Want to lighten things up? Go for a low-sodium or reduced-fat variety. If all you’ve got is cream of mushroom in the pantry? Go for it—nobody will complain.

Butter: Don’t be shy—six tablespoons melted across the bottom of your baking dish makes this casserole downright luscious. If you’re feeling extra, use salted butter for even more flavor (just ease up a bit on added salt elsewhere).

Chicken Broth: Use low-sodium if you can, so everything stays just right on the salt front. Homemade stock is a superstar swap if you’ve got it in the freezer (sure, Martha Stewart would approve!).

Veggies: I like the mellow tang of finely chopped onion and bell pepper. Don’t stop there—frozen peas, corn, or a handful of sautéed mushrooms will all fit right in.

Poultry Seasoning: That savory touch of sage, thyme, and rosemary instantly smells like Sunday dinner. If your spice drawer’s running low, just pinch whatever dried herbs you love.

Bisquick: The ultimate shortcut. If you’re caught without, use a cup of self-rising flour with a little baking powder and pinch of salt (yes, really, it works in a pinch!).

Milk: Whole milk gives soft, pillowy dumplings, but any milk—even a splash of half-and-half or 2%—is fine.

Salt & Pepper: Season to taste, but don’t skip the little grind of black pepper over the chicken. It makes all the flavors pop.

Step-by-Step Directions

1. Preheat your oven to 350°F. Place the butter in a 9×13-inch baking dish—I use glass for that cozy, homey, straight-to-the-table look. Let the butter melt while the oven warms up (but keep your eye on it because nobody wants burned butter!).

2. Layer in your chicken. Spread that juicy shredded chicken right over the melted butter—don’t worry if it looks like an odd combo. Add the onions and bell peppers (or whatever veggies you’re tossing in). Sprinkle the poultry seasoning, plus salt and pepper, all over the top.

3. Mix up the dumpling batter. In a bowl, whisk the Bisquick mix with the milk, plus another pinch of salt and pepper. It’s supposed to be pourable but a little thicker than pancake batter. Pour it gently, right over the chicken layer—don’t stir. (Trust the process—those layers know what they’re doing in the oven!)

4. Make the creamy topping. Whisk together the chicken broth and cream of chicken soup until smooth and blended—they don’t have to become best friends, but get them well acquainted. Pour this mixture carefully over the batter, again, no stirring. It all comes together as it bakes, creating those magical layers.

5. Bake. Set the whole thing in the oven (center rack is best) and bake for 50–60 minutes. If your oven runs hot, start checking at 50 minutes for a golden top and bubbling, creamy edges. When it looks beautifully browned and your kitchen smells like a hug, it’s ready.

6. Rest and serve. This is the hardest part, but don’t skip it! Let the casserole rest for 5–10 minutes before diving in. It helps the layers settle, so you get proper squares—not chicken soup. Serve big spoonfuls with a sprinkle of fresh parsley or chives. I like something green on the side (if only to make us feel virtuous!).

Variations

Veggie Boost: Got leftover corn or a bag of frozen peas lurking in the freezer? Toss ’em in with the bell pepper for extra goodness. Chopped carrots, tiny broccoli florets, or a can of drained green beans are fair game, too.
Spicy Kick: Feeling bold? Add a few shakes of cayenne or hot sauce to the batter for a warming zip that’ll clear your sinuses in the best way.
Herb Garden: A handful of fresh thyme leaves or some snipped chives sprinkled across the top just before serving makes this dish feel dinner-party fancy (even if your “party” is just one person, a dog, and reruns of “Golden Girls”).
Cheesy Upgrade: Cheese lovers, rejoice—scatter a blanket of shredded cheddar, Monterey Jack, or mozzarella over the dumpling layer in the final ten minutes of baking. It turns gorgeously gooey and just a little indulgent.
Gluten-Free Swap: Use your favorite gluten-free baking mix instead of Bisquick and make sure your soup is gluten-free (Progresso, Pacific, and other brands have good ones!).

Storage & Reheating Tips

To save what’s left (if there is any!), cover your baking dish tightly with foil or plastic wrap. Slide it into the fridge for up to three days—honestly, it just keeps getting better as the flavors meld!

For reheating, just pop a serving (or the whole pan!) in the oven at 350°F covered with foil until it’s hot and bubbly again—usually about 20 minutes. Don’t have that kind of patience? Microwave individual portions with a splash of broth or milk to keep things creamy and not dried out.

Freezing is a breeze, too. Once the casserole has cooled, wrap it snugly in both plastic and foil. It’ll keep for a couple of months easily. When the craving hits, thaw overnight in the fridge, then reheat in the oven until piping hot all the way through—maybe add a couple extra minutes if it’s still chilly in the center.

FAQs

Can I swap cream of chicken for something else?
Sure can—cream of mushroom or even cream of celery works, and they each add their own cozy twist. Mushroom will make things richer and a little more earthy (reminds me of Grandma’s kitchen every time!).

What if I’m out of Bisquick?
No panic. Whisk together 1 cup self-rising flour, 1 ½ teaspoons baking powder, and a pinch of salt. You’ll have a makeshift Bisquick in seconds flat, and nobody will know the difference.

Can I assemble this ahead?
Absolutely. Put it all together, cover, and park it in the fridge overnight (or up to a day ahead). Just let it sit on the counter for 30 minutes while the oven preheats, and you might need to tack on a few minutes to the baking time if it’s cold going in.

Poultry seasoning—important or not?
Honestly, it’s kind of magical, but not essential. If you have dried thyme, sage, or even some rosemary, toss in whatever you love and call it a day!

How to make this gluten-free?
Use a gluten-free baking mix in place of Bisquick and a gluten-free canned soup—pretty much every grocery store carries at least one these days. It’s just as craveable, promise.

Conclusion

This chicken and dumpling casserole is the stuff of comfort food daydreams—easy enough for a worknight, special enough to show off at a family potluck, and flexible enough for those nights when the fridge is mostly random leftovers. It’s a recipe I keep tucked at the front of my recipe box because somehow, it just always fits the mood. If you give it a try (or put your own spin on it!), let me know in the comments. I love hearing your tweaks, tricks, and family stories! Happy cozy cooking, friends—I can’t wait to hear how you make it your own.