EASY CHICKEN AND DUMPLING CASSEROLE (With Biscuit Dough)
A comforting casserole combining shredded chicken, vegetables, and flaky biscuit topping, baked to perfection.
Ingredients
Chicken
- 3 cups cooked shredded chicken
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 2 stalk celery (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 teaspoons dried poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth (low sodium)
- 1/2 tablespoon Worcestershire sauce
- 1½ cups frozen peas and carrots
- 1 can refrigerated biscuit dough (8 biscuits, quartered)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a skillet over medium heat. Sauté onion and celery for 4–5 minutes.
- Add garlic and cook for 30 seconds. Stir in flour and cook 1 minute.
- Whisk in chicken broth and Worcestershire sauce until thickened. Add seasonings, chicken, and vegetables; simmer 3–4 minutes.
- Transfer to a casserole dish, top with biscuit pieces, and bake 25–30 minutes until golden. Rest 5 minutes before serving.
Notes
Ensure biscuits are evenly spaced for even baking and puffing.