Is there anything more comforting than chicken and dumplings? This comfort food classic is within your reach thanks to the recipe below, which capitalizes on leftovers and cupboard staples like biscuit mix for a version of chicken and dumplings that comes together in a snap.
The base for this chicken and dumplings recipe is condensed cream of chicken soup, to which you can add a whole host of leftovers: roast chicken, veggies, and more. The recipe below offers just a few suggestions, but let creativity be your guide and add whatever other cooked or raw veggies are languishing in your fridge to put a whole new spin on leftovers.
Chicken and Dumpling Casserole
6
10 minutes
40 minutes
50 minutes
4 cups leftover cooked chicken, shredded
2 cups leftover cooked vegetables (carrots, peas, celery, zucchini) or 2 cups frozen veggies, thawed
1 cup chicken broth
1 ⅔ cup milk
10 ounces cream of chicken soup
2 cups biscuit mix
Preheat the oven to 350 degrees.
Arrange the chicken and veggies in a 9x13 casserole dish in an even layer.
In a bowl, combine the chicken broth, 1 cup of the milk, and soup. Stir to combine and pour over the chicken and veggies.
In a bowl, combine the remaining ⅔ cup milk with the biscuit mix, and stir until just combined. Use a tablespoon to drop heaping spoonfuls of the mixture over the top of the casserole.
Bake 30-40 minutes, until a toothpick inserted into the center of the dumpling layer comes out clean.