Potluck: Chicken and Dumpling Casserole
I LOVE soup…but…BUT, I cannot consume soup or anything resembling soups when the weather outside is above 75°F. There is just something wrong with my body being hot on the outside and then eating something that causes me to feel hot on the inside. Eating soup is like eating a warm, cozy hug. AND…because I currently reside in Las Vegas, I’ve had to get a little creative in my soup consumption.
Thus, the casserole carousel rotation began. Chicken noodle casserole, loaded baked potato casserole, clam chowder casserole…the list is almost endless.
Recently though, I was desperately craving chicken and dumplings. I knew I had to figure out how to recreate this yummy dish into a casserole. I have to say that although, traditional chicken and dumplings are still a tad bit tastier; this casserole is SO easy and quick it almost makes up for it.
This recipe is also an amazing dish to bring to a potluck or to gift to someone who is in need of a homecooked meal.
Chicken and Dumpling Casserole
Ingredients
- 3 cups cooked chicken breast shredded
- 1½ cups frozen vegetable mix
- 1 medium onion diced
- 1 can cream of chicken soup
- 1½ cups chicken stock low sodium
- 2 cups Bisquick
- 1 cup milk
- 1 Tbsp dried oregano
- 1 Tbsp butter unsalted
- salt and pepper
- olive oil
Instructions
- Grease a 9×13′ pan and set aside. In a warmed skillet, drizzle a little olive oil and add in the diced onion. Saute until the onion begins to become translucent. Add in the frozen vegetables as well as the butter. Saute more until the butter is melted and the vegetables begin to soften, salt and pepper.
- Place the contents of the skillet into the bottom of the greased baking dish. Top that with the shredded chicken. In a bowl combine the Bisquick, a dash of salt and pepper, and milk and stir until combined. Drop into the baking dish over the shredded chicken. Be sure to evenly spread out over the chicken.
- In another dish, or I usually use the same dish as the dumpling mixture, combine the cream of chicken soup, dried oregano, and the chicken stock and stir thoroughly. Pour over the contents in the baking dish. Place in oven and bake at 375°F for 35-40 minutes, or until the liquid is almost gone and the dumplings are nice a fluffy and turning brown.
Nutrition
What are some of your go-to summer meals? Do you have a love of soup as well? Hope y’all have an amazing week!
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