Description
This comforting casserole offers a modern, simplified take on classic chicken and dumplings. By combining tender shredded rotisserie chicken, a rich and velvety herb-infused vegetable sauce, and a topping of golden, buttery refrigerated biscuits, you get the rustic satisfaction of slow-cooked comfort food in under an hour. It is the perfect stress-free weeknight dinner that fills your home with nostalgic aromas and provides a hearty, crowd-pleasing meal with minimal cleanup.
Ingredients
3 cups cooked shredded chicken
3 tbsp unsalted butter
1 cup yellow onion, diced
1 cup carrots, sliced
1 cup celery, diced
3 tbsp all-purpose flour
2 cups chicken stock
1 cup heavy cream or half-and-half
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste
1 can (16 oz) refrigerated biscuit dough
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the onions, carrots, and celery, sautéing until softened about 5-7 minutes.
Stir in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken stock and cream, stirring constantly until the sauce thickens.
Add the shredded chicken, dried herbs, salt, and pepper, then stir to combine and simmer for 2 minutes.
Transfer the mixture to a 9×13 inch casserole dish.
Cut each biscuit into quarters and arrange them evenly over the top of the chicken mixture.
Bake for 20-25 minutes or until the biscuits are deep golden brown and the sauce is bubbly.
Let sit for 5 minutes before serving.
Notes
Feel free to add frozen peas or corn for extra color and nutrition. If you want an extra savory crust, brush the biscuit tops with a little melted butter and a sprinkle of dried parsley before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg