Chicken and Dumplings Casserole

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 1 hour

Allergens: Milk, Gluten

Ingredients:

• 1/2 cup (1 stick) butter
• 1 small white onion, finely chopped
• 2 ribs celery, finely chopped
• 3 cups cooked and shredded chicken
• 1 1/2 cups Bisquick
• 1 cup whole milk
• 2 cups chicken broth
• 1 (10.75 oz) can cream of chicken soup
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, minced (optional, for garnish)

Preparation:

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish using nonstick spray.
2. In a skillet over medium heat, melt the butter. Add the finely chopped onion and celery, and sauté them until they turn soft and translucent, which should take about 10 minutes. Season with salt and pepper to taste.
3. Pour the sautéed vegetables, along with any melted butter, into the bottom of the prepared baking dish.
4. Evenly distribute the shredded chicken on top of the vegetable layer.
5. In a medium bowl, combine the Bisquick and whole milk, stirring until well mixed. Pour this Bisquick mixture over the chicken without stirring it in.
6. If desired, in the same bowl used for the Bisquick mixture, combine the chicken broth and cream of chicken soup. Season this mixture with dried thyme, salt, and pepper. Pour it over the Bisquick layer without stirring.
7. Bake the dish uncovered for 45 minutes until it turns golden and bubbling.
8. Allow it to rest for 5 minutes before serving. Optionally, garnish with minced fresh parsley.
9. Your scrumptious meal is now ready to be enjoyed!