CLICK DESCRIPTION FOR FULL RECIPE!
Quick, comforting, and big enough to feed a crowd or enjoy leftovers for a few days - this simple chicken and dumpling casserole is full of tender chicken and tasty veggies! Not up for making the dumplings? Try it topped with flaky refrigerated biscuits from the refrigerated section to get dinner done even quicker!
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Yields: 8 servings
Ingredients:
For the chicken filling:
½ cup salted butter (Dairy)
2 tbsp olive oil (Aisle 6)
1 large yellow onion, diced (Produce)
1 tbsp minced garlic (Produce)
1/3 cup flour (Aisle 6)
Kosher salt, to taste
Black pepper, to taste
1 (12 ounce) can evaporated milk (Aisle 6)
2 cups chicken stock (Aisle 4)
1 (16 ounce) package frozen mixed vegetables (Frozen)
4 cups shredded rotisserie chicken (Deli)
1 tsp. dried oregano (Aisle 6)
For the dumplings:
3 ¾ cups baking mix, such as Bisquick (Aisle 6)
6 TBSP melted butter (Dairy)
¾ cup whole milk (Dairy)
Directions:
Preheat oven to 425 degrees.
In a large skillet or pot, melt the butter over medium-high heat, adding in the olive oil to keep the butter from burning. When the butter has melted, add the diced onion, stirring to coat. Cook until onions have begun to soften, about 5 minutes. Reduce heat to medium and stir in garlic, a pinch of kosher salt and black pepper. Cook until garlic is very fragrant, about 1 minute more.
Sprinkle the flour over the pan and stir well to combine and to be sure no lumps of flour remain. Cook for 3 - 5 minutes, to ensure the raw flour taste is cooked out. Pour in the can of evaporated condensed milk and cook, stirring occasionally, until thickened and reduced, about 3 minutes more.
Add the chicken stock, frozen vegetables, chopped chicken, another pinch of kosher salt and pepper, and the oregano. Stir everything to combine and bring to a gentle simmer. Cook for 5 minutes or until slightly thickened.
Remove from heat and pour into a 9x13 casserole dish.
While the filling simmers, stir together the baking mix, melted butter, and whole milk to form a rough, shaggy dough.
Divide the dough into 8 equal portions (using a large cookie scoop helps!) and gently roll into rough dumplings. Place the dumplings on top of the chicken filling, nestling them gently into the sauce.
Bake in preheated oven for 30 - 35 minutes, or until dumplings are deeply golden brown and filing is bubbly and thick. (If you find the tops of the dumplings are browning too quickly, cover the casserole loosely with foil until they are cooked through.)
Let stand for 5 minutes and sprinkle with fresh parsley, if desired, before serving.