Chicken and Dumplings is classic comfort food. That goes without saying. But this dish takes that classic and mashes it up with another comfort classic – casserole. And it’s a mashup that totally makes sense. See, you get tender chicken in a savory gravy topped with a doughy layer of delight and that’s right in casserole’s wheelhouse. This one happens to be a breeze to make.
I would say that this is much easier to make than traditional Chicken and Dumplings, thanks to a few shortcuts and the fact that the oven does most of the work for you. You’ll start by sauteeing some onion and celery in butter until they’re nice and soft and then adding them to a baking dish along with a generous portion of shredded chicken. That sauteeing is the only stovetop work you need to do.
INGREDIENTS
- 1/2 cup (1 stick) butter
- 1 small white onion, chopped
- 2 ribs celery, chopped
- 3 cups cooked and shredded chicken
- 1 1/2 cups Bisquick
- 1 cup whole milk
- 2 cups chicken broth
- 1 (10.75 oz) can cream of chicken soup
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, minced, for serving (optional)
PREPARATION
- Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
- In a skillet over medium heat, melt butter. Add onion and celery and cook until soft, about 10 minutes. Season with salt and pepper.
- Pour veggies (along with any melted butter) into bottom of baking dish.
- Arrange chicken evenly over the top.
- In a medium bowl, stir together Bisquick and milk. Pour over the top of the chicken but do not stir.
- In the same bowl, if desired, stir together chicken broth and cream of chicken soup. Season with salt and pepper and thyme, then pour over Bisquick layer. Do not stir.
- Bake uncovered for 45 minutes. Let rest 5 minutes before serving. Sprinkle with fresh parsley and enjoy!