Rotisserie Chicken & Dumpling Bake

Time :50

Yield :12 servings

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!

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.