Chicken and Dumpling Casserole

READY IN: 55mins
Recipe by Shannon Weber

My sister grows her own basil. Her casserole is much better than mine!

Top Review by SkylerFox

4 Stars for me. Easy to make and has good flavor. I like my dumplings a little more moist and not so brown/crispy. Next time I'll cover with foil for first 30 minutes of cook time and remove during the last 10 minutes to help dumplings to retain more moisture. I couldn't find buttermilk baking mix, so I used bisquick and used real buttermilk instead of plain milk for the dumplings.

Ingredients Nutrition


  1. Lightly grease 13x9x2 baking dish.
  2. In a large kettle melt butter and saute onions, celery, garlic until tender.
  3. Add flour, sugar, salt, basil, pepper and chicken broth.
  4. Bring to a boil.
  5. Boil a minute then add chicken and frozen peas.
  6. Pour into previously prepared pan.
  7. For dumplings combine biscuit mix, basil and 2/3 cup milk stir until moistened and use fork to drop dumplings onto casserole (12 dumplings) Bake uncovered at 350 for 30 min.
  8. cover and bake 10 min more or until dumplings are done.

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