Recipe Background
Rotisserie Chicken & Dumpling Bake is the casserole form of a beloved soup. And what's not to love? Juicy, tender chicken in a creamy, savory sauce with ultra-tender, golden dumplings on top cannot be denied as something wholesome and just so yummy. Rotisserie Chicken & Dumpling Bake is totally satisfying and simple to make... and it tends to disappear in a flash!
Rotisserie Chicken & Dumpling Bake is the casserole form of a beloved soup. And what's not to love? Juicy, tender chicken in a creamy, savory sauce with ultra-tender, golden dumplings on top cannot be denied as something wholesome and just so yummy. Rotisserie Chicken & Dumpling Bake is totally satisfying and simple to make... and it tends to disappear in a flash!
Ingredients
- 1/2 stick butter
- 1/2 cup white onions diced
- 1/2 cup celery diced
- 1 (10.5-ounce) can condensed cream of chicken soup
- salt to taste
- black pepper to taste
- 1 3/4 cups chicken broth
- 1 cup frozen peas and carrots mix
- 2 cups rotisserie chicken shredded or chopped
- 2 cups quick baking mix such as Bisquick™
- 1 cup milk
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a large saucepan over medium heat, melt the butter.
- Add the onions and the celery to the melted butter and cook, while stirring, until tender, about 5 minutes.
- Add the cream of chicken soup, the salt, and the black pepper to the onion mixture and stir to combine.
- Gradually add the chicken broth to the soup mixture and stir to combine.
- Bring the soup mixture to a boil and cook, while stirring, until thickened, about 1 minute.
- Reduce the heat to medium-low.
- Add the peas and carrots mix to the soup mixture and cook, while stirring constantly, until the peas and carrots are heated through, about 5 minutes.
- Add the chicken to the soup mixture and stir to combine.
- Pour the filling mixture into the prepared baking dish and spread it out evenly.
- In a small bowl, add the baking mix and the milk and stir with a fork until just combined into a sticky batter.
- Dollop the batter by the tablespoonful over the filling mixture.
- Bake the casserole, uncovered, for 30 minutes.
- Carefully cover the baking dish and bake again until a toothpick inserted into a dumpling comes out clean, about 10 minutes.
- Serve.
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