Our chicken pot pie casserole is loaded with chicken swimming in a creamy and delicious gravy alongside tasty vegetables, topped off with flakey biscuits. Everyone in the family will love this traditional favorite, and you will love how easy it is to prepare. With just a few simple ingredients, you can cook up a batch for a weeknight dinner in about 30 minutes.

Chicken Pot Pie Casserole Ingredients 

You’ll need:

• 1 can of Grands biscuits, 8 biscuits
• 4 tablespoons butter, divided
• 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
• 4 cups shredded cooked chicken
• 2 cups milk
• 2 (10.5-ounce) cans of cream chicken soup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Substitutions and Additions 

CHEESE – Add a layer of shredded cheddar to the top of your casserole before you put the biscuits on top, and then bake as directed.

CREAM OF CHICKEN SOUP – Change the flavor by adding other flavored soups like cream of mushroom or cream of celery.

FROZEN VEGETABLES – Substitute any favorite fresh-washed and chopped vegetables for frozen vegetables.

How to Make This Chicken Pot Pie Casserole Recipe

STEP ONE: Preheat the oven to 375°F. Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven and keep the oven on. This will ‘pre-bake’ the biscuits so that they cook fully with your casserole.

PRO TIP: Experiment with other store-bought biscuits like crescent rolls. Unroll and place on top of the casserole. Seal the edges and bake for 25-30 minutes.

STEP TWO: While baking the biscuits, in a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the frozen vegetables to the skillet and cook for 10-15 minutes, stirring occasionally.

STEP THREE: Add the chicken, milk, and cream of chicken soup to the skillet. Season with salt and pepper to taste. Stir to combine and heat for 5 minutes, until the mixture is fully heated and bubbly hot.

STEP FOUR: Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Pour the chicken mixture into the prepared baking dish and spread evenly.

STEP FIVE: Place the pre-baked biscuits on top of the filling with the baked side down and the raw side up. Arrange them in 2 rows of 4 biscuits each.

STEP SIX: Next, place the 2 tablespoons of melted butter and garlic powder in a small microwaveable bowl. Microwave, covered, in 30-second increments until the butter is fully melted. Pour the melted butter over the top of the biscuits.

PRO TIP: Melt store-bought garlic butter to save time or if you’re not a fan of garlic, leave it out altogether.

 STEP SEVEN: Place the casserole in the oven and bake in the preheated oven for 10-12 minutes then tent with aluminum foil and bake for an additional 10-12 minutes, or until the biscuits are golden brown. You’ll know it’s done when the biscuits will turn a beautiful golden brown on top. Serve immediately.

How To Serve 

Serve this chicken pot pie casserole bubbling hot straight from the oven. It is hearty and nutritious, served on its own or paired with a fresh bowl of salad.

Storage 

IN THE FRIDGE: You can store the leftover chicken pot pie casserole in the fridge for up to three days in an airtight container. Leftover biscuits are never as crispy as fresh out of the oven but still delicious the second time around.

IN THE FREEZER:  To freezer leftovers, cool them completely, then refrigerate them to chill before putting them in the freezer. They will keep well for up to 2 months.

REHEATING INSTRUCTIONS: 

To reheat, place frozen leftovers in a 300-degree oven for 15 minutes. Remove the aluminum foil and bake for another 15 minutes until heated through. Reheat small portions in the microwave.

The biscuit topping of this chicken pot pie casserole tastes and smells amazing, and saves time and effort. This fresh take on the classic is a simple, delicious, and satisfying meal for the entire family.

FAQ:

Q: Can I swap out the chicken for other varieties of meat?

A: Try cooked turkey for a different take on this amazing recipe. It’s a great way to use up Thanksgiving or holiday leftover meat and veggies.

Q: Can I make this chicken pot pie casserole without the crust?

A: You certainly can. Simply omit steps five and six and heat until piping hot. You may wish to serve it with mashed potatoes or spooned over egg noodles, or you can serve biscuits on the side for dipping.

Q: What sides go best with chicken pot pie casserole?

A: Cool salads like fresh fruit or jello pair well, but nothing goes better than fresh crusty bread and butter to sop up every drop of delicious gravy from your plate.

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Chicken Pot Pie Casserole

You can’t go wrong with this easy-to-make Chicken Pot Pie Casserole recipe. So simple and delicious, and it’s chock full of chicken and vegetables in savory gravy topped off with crispy biscuits!

Course Casserole

Cuisine American

Keyword Chicken Pot Pie Casserole Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1 can Grands biscuits 8 biscuits
• 4 tablespoons butter divided
• 4 cups frozen vegetable mix corn, peas, carrots, green beans
• 4 cups cooked chicken
• 2 cups milk
• 2 10.5-ounce cans cream of chicken soup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Instructions

• Spray a 9×13 pan with nonstick spray.
• Preheat the oven to 375°F degrees.
• Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven but leave the oven on.
• While biscuits are pre-baking, in a large skillet over medium-high heat, melt the 2 tablespoons of butter.
• Add the frozen vegetables and cook for 10 to 15 minutes.
• Add the chicken, milk, cream of chicken soup, and salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
• Pour into the prepared baking dish and spread evenly.
• Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
• Place the 2 tablespoons of melted butter in a small covered microwaveable dish along with the garlic powder. Microwave in 30-increments until melted.
• Pour the melted butter over the top of the biscuits.
• Place the casserole in the oven and bake for 10 to 12 minutes, then tent with foil and bake for an additional 10 to 12 minutes or until the biscuits are golden brown.

Notes

• Pick up a rotisserie chicken from the grocery store to make this recipe quick and easy to throw together.
• Most frozen vegetable mixes will work for this recipe. Traditionally, corn, peas, carrots, and green beans are used in chicken pot pie; but you can use your favorite mix of veggies. Or use your own fresh veggies (like mushrooms or celery) to add variety.
• If garlic isn’t your favorite flavor, try adding rosemary, thyme, or Italian seasoning to your butter topping instead. Or, leave this step out and bake your biscuits plain.

The post Chicken Pot Pie Casserole appeared first on Us in the Kitchen.

This popular, hearty chicken and rice casserole will be one of your family’s most requested meals. In less than an hour, using basic, everyday ingredients, your house will be filled with the heavenly aroma of creamy cooked chicken. And since all you need is a mixing bowl and a casserole dish, clean-up will be a breeze!

Chicken and Rice Casserole Ingredients 

You’ll need:

• 3 cups cooked chicken, cut up into small pieces
• 1 package dry onion soup mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 ¼ cups milk
• ¾ cup sour cream
• ½ cup water
• 2 cups minute rice, uncooked
• Salt and pepper to taste
• Parsley for garnish

Substitutions and Additions 

Cream of Mushroom Soup – Substitute cream of chicken soup if you’re not a fan of mushrooms.

Sour Cream – Leave out the sour cream altogether if you prefer, but you’ll need to add a 3rd can of soup or substitute with plain Greek yogurt.

Toppings – Coat the top of your casserole with bread crumbs or your favorite shredded cheese before popping it in the oven.

How to Make This Chicken and Rice Casserole Recipe 

STEP ONE: Preheat the oven to 350 degrees.

STEP TWO: In a large bowl, mix all ingredients together except for the parsley, which is optional for garnish.

PRO TIP: To make this recipe even quicker, shred or dice precooked rotisserie chicken.

STEP THREE: Pour chicken and rice mixture into a 9×13 casserole that has been sprayed with nonstick spray.

STEP FOUR: Cover with aluminum foil and bake for 45 minutes.

PRO TIP: Use a casserole dish with a lid instead of using aluminum foil.

STEP FIVE: Remove the foil cover and bake for 10 minutes until golden brown. 

How To Serve 

Pair this hearty Chicken and Rice Casserole made with Cream of Chicken Soup with your favorite vegetable side dish or a fresh salad.

Storage 

IN THE FRIDGE: If by chance you have any leftovers, store them for up to 3 days in a covered container.

IN THE FREEZER: Chicken and rice casserole freezes well. Be sure to let it fully cool before storing it in an airtight container.

REHEATING INSTRUCTIONS: Thaw in the fridge overnight or cook from frozen in a 350-degree oven until heated through. 

FAQ:

Q: Do I need to use minute rice?

A: We use minute rice because it cooks faster and will guarantee that your rice turns out tender and fully cooked.

Q: Can I make chicken and rice casserole ahead of time?

A: All of the ingredients can be assembled and frozen in a casserole dish before baking. Thaw in the fridge overnight and cook according to the recipe directions.

Q: Can I add vegetables to the casserole?

A: Ramp up the flavor by adding fresh or frozen vegetables like mushrooms, broccoli, peas and carrots. Be creative with any of your family favorites.

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Chicken Rice Casserole

Our perfectly seasoned chicken and rice casserole is hearty and wholesome and sure to be one your family will request time and time again.

Course Dinner

Cuisine American

Keyword Chicken and Rice Casserole Recipe

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Ingredients

• 3 cups chicken cooked and diced
• 1 package dry onion soup mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2¼ cups milk
• ¾ cup sour cream
• ½ cup water
• 2 cups minute rice uncooked
• salt and pepper to taste
• parsley for garnish (optional)

Instructions

• In a large bowl, mix all ingredients together except the parsley which is optional for garnish.
• Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
• Cover with foil and bake for 45 minutes at 350°F.
• Remove the foil cover and bake for 10 minutes or until golden brown.

Notes

You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.

You don’t need to cook the rice before adding it to this dish.

The post Chicken and Rice Casserole appeared first on Us in the Kitchen.

This chicken and dumplings recipe makes a creamy homemade chicken soup filled with fresh veggies and tender chicken. Then, it’s topped with tender, from-scratch dumplings to make the perfect comfort food. This classic recipe is easy enough for an easy weeknight meal and will surely bring back memories of Sunday dinners at Gramma’s house. One thing is for sure: people will be asking for seconds of these homemade chicken and dumplings.

Homemade Chicken and Dumplings Ingredients 

You’ll need:

For the Soup:

• 3 to 4 cups shredded rotisserie chicken (or 2 large chicken breasts, cooked and shredded)
• 8 cups water
• 4 tablespoons Better than Bouillon Chicken
• 4 tablespoons salted butter
• 4 carrots, cut in half lengthwise and diced
• 4 stalks celery, diced
• 2 small yellow onions, finely diced
• ½ cup flour
• 1 cup milk
• 1 teaspoon Italian seasoning 
• 1 teaspoon salt 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder 

For the Dumplings:

• 2 cups Bisquick
• 1 teaspoon salt 
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning 
• ⅔ cups milk

Substitutions and Additions 

CHICKEN: You can use boneless skinless chicken thighs in place of chicken breasts for an easy substitution. 

Cooking chicken and not sure how? There are a variety of easy ways to prepare it for this crowd-pleasing recipe.

• SLOW COOKER: In a slow cooker, place 6 large chicken breasts and generously season with salt, pepper, garlic powder and onion powder. Thickly slice 1 onion (we prefer sweet!) and place the rings over the chicken. Cover with ½ cup of water or chicken broth, and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F. Shred the chicken for this recipe, and use the leftovers in other delicious chicken recipes like Chicken Spaghetti or Taquitos. 

• OVEN: Preheat your oven to 400°F. Spray a baking dish with nonstick spray or line a baking sheet with parchment paper. On the chicken breasts, drizzle olive oil and season with salt, pepper and Italian seasoning. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F. To ensure the chicken stays moist, allow it to rest before shredding. 

• LEFTOVERS: Have leftover chicken from another meal? This recipe is a great way to use it up!

VEGETABLES: Frozen vegetables can be substituted for fresh in this recipe. You can also swap in any of your favorite vegetables, like peppers, zucchini, peas, corn and broccoli.

BOUILLON: If you don’t have bouillon at home, you can use broth instead of the water and bouillon.

How to Make This Chicken and Dumplings Recipe

STEP ONE: To make the chicken stock, combine water and Better than Bouillon in a large, microwaveable bowl. Microwave for 3 minutes. Remove, stir well and set aside. 

STEP TWO: In a large stock pot over medium heat, combine 4 tablespoons of butter, carrots, celery and onion. Let cook for 10 minutes, stirring often to ensure the onions don’t burn. 

STEP THREE: To the pot, add in ½ cup of flour and stir to combine. Add the chicken broth and bring to a boil. 

STEP FOUR: Once boiling, add in the shredded chicken, Italian seasoning, garlic powder, onion powder, salt and 1 cup of milk. Stir, turn the temperature to low and simmer.

PRO TIP: Don’t shred your chicken too finely or it will feel dry when you eat it. Keep some pieces a bit larger and chunkier.

STEP FIVE: While the soup simmers, gently mix together Bisquick and the seasonings in a separate bowl. 

STEP SIX: Very slowly pour the milk into the Bisquick flour and gently mix until just combined. Allow the batter to rest for 1 to 2 minutes.

PRO TIP: Very gently mix the batter until just combined. Overmixing will lead to hard, tough biscuits instead of tender ones.

STEP SEVEN: Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter into the simmering chicken and vegetables. You can also use your hands, or two large spoons to drop the dumplings into the soup, but be very careful not to burn yourself! Leave space between each dumpling because they will expand as they cook. Cover the pot with a lid and simmer on low heat for 15 minutes. 

PRO TIP: Be sure to keep the lid on while the biscuits cook. The steam will make them tender and delicious! You can check to see if the dumplings are done by inserting a toothpick in the middle. Keep an eye on them towards the end of the cooking time. Overcooked biscuits will begin to break apart. 

STEP EIGHT: Being careful not to break them, gently turn over each dumpling in the pot and continue to cook for another 2 to 3 minutes uncovered. 

STEP NINE: Garnish with some fresh parsley (optional), serve immediately and enjoy! This recipe yields 12 dumplings.

PRO TIP: If you’re feeding lots of people or little kids, you can make the dumplings half the size, or double the recipe and cook them in the soup in two batches.

How To Serve

Sides are optional with this satisfying chicken and dumplings meal (we love it all on its own!), but if you want to add a bit more to the table, try adding some roasted veggies, or a plate of pull-apart garlic bread!

Storage

IN THE FRIDGE: Remove the dumplings from the soup and store separately in a Ziploc bag. Pour soup in an airtight container. They’ll both keep well for 3 to 4 days. It makes great leftovers for tomorrow’s lunch or a busy weeknight dinner!

IN THE FREEZER: Freeze your dumplings and your soup separately in freezer safe containers for 2 to 3 months. Make defrosting easier – and faster – by storing in individual portions. You can also freeze just the soup and make fresh dumplings when it’s time to serve.

REHEATING INSTRUCTIONS: This recipe can be reheated in the microwave or the stovetop.

• MICROWAVE: Place individual portions into a microwave-safe dish and reheat for 1 ½ to 2 minutes. Stir gently, trying best to avoid the dumplings, and continue to heat in 30 second intervals as needed. 

• STOVETOP: Place the soup over medium low heat. Gently stir occasionally, avoiding the dumplings. 

This classic combination of warm, hearty soup and fluffy biscuits makes this homemade chicken and dumplings recipe the ultimate comfort food. Our family loves it any time of year, but it’s especially yummy on a chilly winter’s day.

FAQ:

Q: Why are my dumplings falling apart?

A: They may be falling apart for a couple of reasons. Be sure the soup is at a low simmer when you drop in the dumplings as anything more can break them apart. They can also break apart when they are overcooked, so keep an eye on them and turn your soup off when they’re done.

Q: How do I thicken my soup?

A: The soup can be thickened by slowly adding flour or a cornstarch slurry (cornstarch and water) to the soup. Be sure to add thickening ingredients slowly and wait a couple of minutes before adding more so as not to over thicken.

Q: Can I use my own biscuit recipe?

A: Yes! Feel free to use your favorite dumpling recipe and drop them into the pot of soup to cook.

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Chicken and Dumplings

A old fashioned chicken and dumplings is the ultimate comfort food featuring chicken, veggies and tender dumplings all simmered in a creamy sauce.

Course Dinner

Cuisine American

Keyword Chicken and Dumplings Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Ingredients

For the Soup

• 3 to 4 cups rotisserie chicken shredded or 2 large chicken breasts cooked and shredded
• 8 cups water
• 4 tablespoons Better than Bouillon Chicken
• 4 tablespoons salted butter
• 4 carrots cut in half lengthwise and then diced
• 4 celery stalks diced
• 2 small yellow onions diced finely
• ½ cup flour
• 1 cup milk
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Dumplings

• 2 cups Bisquick
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ⅔ cup milk

Instructions

For the soup

• In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
• In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
• Add ½ cup flour and stir to combine. Add chicken broth and bring to a boil.
• Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.

For the dumplings

• In a separate bowl, add the seasonings to the Bisquick and gently toss to incorporate.
• Drizzle the milk into the bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.
• Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
• Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
• Serve and enjoy. Optional to garnish with a little chopped parsley. This yields 12 dumplings.

Notes

TIP: Don’t over mix the batter. Mix until just combined.

TIP: Be sure to leave the pot covered during this time to let the steam do it’s thing and make the dumplings fluffy! You can check if the dumplings are done by inserting a toothpick into the middle. Overcooked dumplings will start to break apart, so watch closely at the end.

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