Ingredients
3 cups cooked and shredded chicken (rotisserie chicken works great)
1 cup frozen peas and carrots, thawed
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup unsalted butter
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 cup milk
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
1 tsp garlic powder
1/2 tsp dried thyme (optional)
Fresh parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, melt the butter. Sauté the onions and celery until softened, about 5 minutes.
Spread the shredded chicken evenly in the bottom of the prepared baking dish. Top with peas, carrots, sautéed onions, and celery.
In a bowl, whisk together the flour, baking powder, salt, pepper, and milk to form a loose batter. Pour this evenly over the chicken and vegetables—do not stir.
In another bowl, mix the cream of chicken soup with chicken broth, garlic powder, and thyme (if using). Pour this mixture over the batter layer—again, do not stir.
Bake uncovered for 45–50 minutes, or until the top is golden and the casserole is bubbling.
Let cool for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Rotisserie chicken makes this dish even quicker to prepare.
You can swap peas and carrots for your favorite frozen veggie mix.
For extra flavor, add a pinch of poultry seasoning to the batter.
This casserole reheats well and makes great leftovers!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: chicken casserole, comfort food, chicken and dumplings, easy weeknight dinner, chicken bake, creamy casserole