Ever had one of those days where all you want is a big, comforting hug from a bowl of food? That’s this casserole. It takes all the cozy, soul-warming flavors of the classic stovetop dish—tender chicken, savory broth, and soft, pillowy dumplings—and bakes it all together in one simple dish. It’s the ultimate hands-off version of a Southern staple, perfect for when you need that deep-down comfort without standing over the stove. Honestly, it’s the kind of meal that feels like home, no matter where you’re from.
Why You’ll Love This
First off, it’s ridiculously easy. You get that from-scratch taste with almost none of the fuss. We’re talking about a one-dish wonder that comes together in a flash, making it a perfect solution for your busiest weeknights. It’s also incredibly forgiving. No stressing about whether your dumplings are rolled perfectly; here, they’re just dropped on top for a rustic, homestyle look. And the flavor? So, so good. The broth is rich and herby, the chicken is fall-apart tender, and the biscuit topping bakes up fluffy and golden. It’s comfort in a baking dish.
Ingredients
- 3 cups shredded cooked chicken: The star of the show, providing hearty protein. Rotisserie chicken works beautifully here for a major shortcut.
- 1 tablespoon olive oil: For sautéing our veggies and building a flavor base.
- 1 medium yellow onion, diced: Adds a sweet, savory depth to the casserole.
- 2 celery stalks, diced: Brings a classic, earthy flavor and a bit of crunch.
- 2 medium carrots, diced: For a touch of sweetness and that beautiful color.
- 2 cloves garlic, minced: Because what’s a savory dish without a little garlic punch?
- 4 cups chicken broth: Forms the rich, liquid base of our casserole. Use low-sodium if you’re watching salt.
- 1 cup whole milk: Adds creaminess and richness to the broth. Half-and-half also works for an extra indulgent touch.
- 1/4 cup all-purpose flour: The key to thickening our filling perfectly.
- 1 teaspoon dried thyme: For that essential, aromatic herb flavor.
- 1/2 teaspoon smoked paprika: Adds a subtle smokiness, a little something extra.
- 1 (16-ounce) can refrigerated biscuit dough: Our super simple “dumpling” shortcut that bakes up fluffy and golden.
- Salt and black pepper to taste: To season every layer perfectly.
Step-By-Step Method
- Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Lightly grease it with a bit of cooking spray or butter.
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Sauté for about 5-7 minutes, until the vegetables begin to soften. Add the garlic and cook for one more minute, until fragrant.
- Sprinkle the flour over the veggies. Stir constantly for about a minute to cook the raw flour taste out. This is our thickening trick!
- Slowly pour in the chicken broth and milk, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes. It should coat the back of a spoon. Stir in the dried thyme, smoked paprika, and a good amount of salt and pepper.
- Turn off the heat. Stir your shredded chicken into the skillet mixture until it’s all combined. Pour this entire mixture into your prepared baking dish and spread it out evenly.
- Open your can of biscuits. Separate them and place them in a single layer right on top of the chicken mixture. You can space them out a bit; they’ll puff up and expand as they bake.
- Pop the dish into the preheated oven and bake for 25-30 minutes, or until the biscuit dumplings are a beautiful golden brown and the filling is bubbly around the edges.
- Let the casserole stand for about 5-10 minutes before serving. This lets the filling set up a bit so it’s not too runny.
Serving Ideas & Pairings
This casserole is a complete meal all on its own, but a simple, crisp side salad with a tangy vinaigrette is my absolute go-to. It cuts through the richness beautifully. For a heartier plate, some steamed green beans or roasted broccoli on the side never disappoints. And if you’re serving a crowd? A basket of warm cornbread muffins is the perfect Southern companion.
Equipment Needed
You won’t need anything fancy for this one, just a few kitchen basics.
- A large oven-safe skillet OR a saucepan and a 9×13 inch baking dish
- A good wooden spoon for stirring
- A measuring cup and spoons
- A can opener for those biscuits
Creative Variations
This recipe is a wonderful canvas for your own touches.
- Vegetable Boost: Stir in a cup of frozen peas or corn along with the chicken for an extra veggie punch.
- Dairy-Free: Use a unsweetened almond or oat milk instead of whole milk and your favorite dairy-free biscuit option.
- Extra Herby: Add a tablespoon of fresh chopped parsley or chives to the filling for a bright, fresh flavor.
- Creamier Version: Swap out one cup of the broth for an extra cup of milk, or even a half-cup of heavy cream, for an ultra-rich and creamy sauce.
Storage Tips
Let any leftovers cool completely before storing. Pop them in an airtight container in the fridge; they’ll keep for up to 3 days. The biscuits will soften in the sauce, but it’s still delicious! To reheat, I find the oven is best. Warm it in a 350°F oven for 15-20 minutes until heated through. The microwave will work in a pinch, but it can make the biscuits a bit chewy.
Doneness Test
The best way to know it’s done is a two-part check. First, the biscuit dumplings on top should be a deep, golden brown. Second, the filling should be visibly bubbling actively around the edges of the baking dish. If you insert a knife into the center of a biscuit, it should come out clean, not doughy.
FAQs
- Can I use raw chicken instead of pre-cooked? You absolutely can, but you’ll need to adjust. Chop about 1.5 lbs of raw chicken breast into bite-sized pieces and sauté it with the veggies until cooked through before adding the flour. This is one of my favorite healthy chicken recipes because you control everything from the start.
- My filling is too thin. What happened? The flour might not have been cooked enough with the veggies, or the liquid was added too quickly. Don’t worry! You can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the bubbling filling. Let it cook for another minute or two to thicken up.
- Can I make this with frozen vegetables? Sure thing! A classic frozen mixed veggie blend (peas, carrots, corn, green beans) works wonderfully here. Just add them straight from the freezer when you stir in the chicken—no need to thaw first. It’s a fantastic way to get a healthy dinner on the table fast.
- What’s the best way to shred a rotisserie chicken? Let the chicken cool until you can handle it. Then, just use your hands or two forks to pull all the meat off the bone. It’s the ultimate shortcut for quick and easy dinner recipes like this one.