Rotisserie Chicken and Dumplings Casserole

Servings: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

This rotisserie chicken and dumplings casserole is the shortcut version of the classic comfort food, without the cream of chicken can, that tastes great and is easy to make.

5 from 5 votes

Print Pin

Ingredients

4 tablespoons butter
1 small onion, diced
2 ribs of celery, ½ cup chopped
1 clove garlic, minced
1 ½ teaspoons poultry seasoning*
¼ cup all-purpose flour
8 ounces cream cheese, at room temperature
4 cups (32 oz) chicken broth
2 cups cooked rotisserie chicken
1 ½ cups frozen peas and carrots, or 1 can drained
16 ounce can flaky biscuits (8)

Instructions

Prep:

Preheat the oven to 350F and position the top oven rack in the middle position. You'll need a 9x13 baking dish.
Cut the cream cheese into a few pieces and leave it on the counter. Open the refrigerated biscuits can, and on a flat surface, cut each biscuit into 4 pieces. Set aside.

Cook:

In a large skillet or pot, melt the butter over medium-high heat. Sauté the onions and celery for about 3 minutes, until the onions look translucent. Add the garlic, and sauté for an additional minute. Add the poultry seasoning and flour, and stir to toast the flour and herbs for another minute to thicken the base.
Add the cream cheese pieces to the veggie mixture and start to melt them as you stir. Add the chicken broth and mix until well combined. Add the rotisserie chicken and the frozen peas and carrots, then bring the mixture to a simmer. This is enough to heat it all through; it will finish cooking in the oven.
Turn off the heat. Add half of the quartered biscuits and fold them in to coat them with the mixture.
Pour it into the baking dish and spread it out evenly. Place the remaining biscuit pieces on top.

Bake:

Bake in the preheated oven for 15 minutes, or until the biscuits are golden brown.
Remove it from the oven and let it stand for 5 minutes before serving. The base will thicken as it cools.

Notes

Swap the poultry seasoning with a mix of dried thyme and oregano.

Nutrition