This cozy casserole is a perfect comfort dish, blending tender shredded chicken and veggies with soft, biscuit-like dumplings, all baked in a rich, creamy broth.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | ½ cup (1 stick) |
| Chopped small white onion | 1 |
| Chopped celery ribs | 2 |
| Cooked, shredded chicken | 3 cups |
| Bisquick baking mix | 1 ½ cups |
| Whole milk | 1 cup |
| Chicken broth | 2 cups |
| Cream of chicken soup | 1 can (10.75 oz) |
| Dried thyme | ½ teaspoon |
| Kosher salt | To taste |
| Ground black pepper | To taste |
| Fresh minced parsley (optional) | For garnish |
Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- In a skillet over medium heat, melt the butter. Add the onion and celery, cooking for about 10 minutes until softened. Season with salt and pepper.
- Transfer the sautéed vegetables (and any remaining butter) into the bottom of your prepared baking dish.
- Layer the shredded chicken evenly over the vegetables.
- In a bowl, gently mix the Bisquick and milk just until combined. Pour this batter over the chicken layer—don’t stir.
- Using the same bowl, mix together the chicken broth and cream of chicken soup. Add dried thyme, salt, and pepper to taste. Carefully pour this mixture over the Bisquick layer—again, do not stir.
- Bake uncovered for 45 minutes, or until the top is golden and the dumplings are fully cooked.
- Let it sit for 5 minutes after removing from the oven.
- Garnish with fresh parsley if desired. Serve and enjoy!