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Chicken & Dumpling Casserole

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. —Sue Mackey, Galesburg, Illinois
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    8 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 ounces) frozen green peas
  • 4 cups cubed cooked chicken
  • 2 cups biscuit/baking mix
  • 2 teaspoons dried basil
  • 2/3 cup 2% milk


  • Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish.
  • For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture.
  • Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
Nutrition Facts
1 serving: 393 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1313mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 27g protein.

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Average Rating:
  • Katy's mom
    Nov 3, 2020

    This recipe needs too many tweaks to have great flavor. There are much better recipes out there for chicken and dumplings. (No, I didn't make it, and yes, an experienced cook can tell just by the list of ingredients whether a dish will be good or not.) .

  • pattiejean
    Oct 26, 2020

    This is delicious comfort food! It's so easy to make, and everyone loved it. I added some thyme and sage to biscuit topping. A definite keeper! VFE

  • Carolyn
    Sep 25, 2020

    I thought this was a good recipe. I made a few changes. The amount of peas was way too much, and made the casserole too sweet. I sliced a couple carrots and microwaved and added it to the mixture. I added the sugar, but I don't think it was needed, so I' will omit next time. The amount of basil was too much, so I used half basil and half thyme in the sauce. I used 1 1/2 teaspoons in the biscuits, but my husband didn't like it, so next time, I will only add 1 teaspoon verses 2. I cut the salt back a little and added about 1/2 teaspoon of better than bouillon , which tends to be salty. I also used a little more butter since the flour ratio was so high. You need to cook the flour out for about a minute. Quite impressed .

  • Suzanne
    Jul 26, 2020

    I made this recipe and it was not a hit in my house. I think the basil totally overwhelmed the taste.

  • Willsmommy7
    Jul 24, 2020

    No comment left

  • Carol
    Mar 28, 2020

    I cut this recipe in half to adjust for two. My only adjustment was using a small chicken breast to not overwhelm the gravy and peas and I cut the chicken into small dice . My husband said this is one of the best dishes I’ve ever made!

  • carolynstanek
    Mar 17, 2020

    No comment left

  • janet s
    Jan 13, 2020

    I have been using this recipe for years but I always use carrots and small broccoli florets for the vegetables along with the onions and garlic. I also use thyme instead of basil for the spice. My family loves this casserole.

  • Lou
    Nov 16, 2019

    This has become a favorite and frequently requested in our house. I add mixed veggies and a little sage and less basil. ( a bit much basil for us!)

  • ElisabethM
    Oct 17, 2019

    The flavor was simply not to our liking. Ate it—didn't want to throw food out, but definitely won't be making it again.