Bisquick Chicken and Dumplings

5 from 1 vote

This easy Bisquick Chicken and Dumplings casserole is loaded with veggies, rotisserie chicken and Bisquick dumplings in a creamy sauce!

Prep Time15

Cook Time35

Total Time50

Course: Casseroles, Main Dishes

Cuisine: American

Servings:

Calories: 378kcal

3 cups cooked chicken, shredded (can use rotisserie chicken or cooked boneless chicken breasts)
1 ½ cups chicken broth
10.5 ounce can cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 cup frozen peas and carrots
2 tablespoons cornstarch
2 tablespoons cold water
1 ½ cups Bisquick baking mix
½ cup milk
2 tablespoons melted butter

Preheat oven to 375°F. Grease a 9x13-inch baking dish.
In a large bowl, combine chicken, broth, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, pepper, and peas and carrots. Mix well.
3 cups cooked chicken, shredded, 1 ½ cups chicken broth, 10.5 ounce can cream of chicken soup, 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cup frozen peas and carrots
Pour mixture into a large skillet. Heat over medium heat, stirring occasionally, until mixture starts to simmer.
In a small bowl mix cornstarch and cold water until smooth. Slowly stir into simmering mixture until thickened.
2 tablespoons cornstarch, 2 tablespoons cold water
Pour thickened mixture into prepared baking dish.
Mix Bisquick, ½ cup milk, and melted butter until dough forms. Drop 6 spoonfuls of dough over chicken mixture.
1 ½ cups Bisquick baking mix, ½ cup milk, 2 tablespoons melted butter
Bake in oven for 30-35 minutes until dumplings are golden brown.

Make Ahead: Assemble the base of the casserole and refrigerate for up to 24 hours. Add the dumpling dough just before baking.

Leftovers: This chicken and dumplings casserole can be stored in an airtight container in the refrigerator for up to 3 days.

To Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave until heated through.

To Freeze: Make without baking and freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking.