If you love Chicken and Dumplings, you will love Chicken Dumpling Casserole! I have certainly made my share of Chicken and Dumplings (check below for links) and love this easy casserole for a fast and fabulous meal made with Homemade Biscuit Mix and a Homemade Cream of Soup Base.
These steps replace canned soup. Feel free to replace the flour, part of the butter and broth with one can of cream of chicken or mushroom soup.
Chicken and Dumplin’ Casserole
3 cups cooked chicken (3 chicken breasts), chopped
6 Tablespoons all purpose flour
3/4 cup margarine, divided
1 to 2 cups chicken broth
2 Tablespoons minced dried onions,
2 Tablespoons minced dried celery leaves
ground pepper to taste
2 cups biscuit mix, Homemade Biscuit Mix
2 cups milk
Preheat oven to 350 degrees F. Spray 9×13 pan. Add 1/2 cup margarine to pan and put in oven 3 to 5 minute until melted while preheating. Watch carefully so the margarine does not brown. Remove from oven. Chop or shred cooked chicken to measure around 3 cups, layer in pan. Melt 6 Tablespoons margarine in non-stick pan.
Whisk in 6 Tablespoons flour. Add 1 cup (add up to 1 cup more if too thick) chicken broth, dried onions and celery flakes, and stir to blend, cooking 2 to 3 minutes, whisking to keep from sticking. In another bowl, whisk 2 cups homemade biscuit mix and 2 cups milk. Gently pour over chicken. Grind fresh pepper over top, if desired. Spoon cream of soup base on top. Bake in preheated oven, 50 to 60 minutes until brown and bubbly. Enjoy!
You might also enjoy these Chicken and Dumpling dishes: