Chicken and Dumpling Casserole with Veggies

This chicken and dumpling casserole is a delicious take on a classic southern comfort food recipe that the whole family will love.

I love casseroles. Not only because they are delicious, but also because they make mealtime easy.

They don’t require constant stirring or even for me to constantly be in the kitchen watching the stove. Once everything is in the casserole dish and in the oven, I can spend time doing other things.

Plus, with casseroles, we always have leftovers for the next night’s dinner as well.

Looking for a new casserole recipe idea to try?

You are going to love this homemade chicken and dumpling casserole.

In fact, this chicken casserole is tied with my chicken & rice casserole and chicken noodle casserole as the best chicken casserole recipes I have ever had.

Ingredients2 lb chicken1 c frozen peas and carrots, thawed1/2 c frozen whole kernel corn, thawed1 c all purpose flour1 c milk2 Tbsp butter, melted10 1/2 oz can cream of chicken soup2 c chicken broth1/4 tsp salt1/2 tsp black pepper


1. Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11×7 baking dish. Spread the veggies over the top of the chicken.

2. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.Last Step: Don’t forget to share!
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