If You Have A Thing For Chicken And Dumplings, You’re Going To Love This Scrumptious Bake!

You know what else is great about this bake? You can make it ahead and freeze to bake it later!

Just add the biscuit mix, then the soup mixture over top, then put a lid on the container and set it in the freezer where it can sit flat until frozen. When you’re ready to bake, you will need to increase bake time to about an hour and a half, at 350F. I love make ahead meals so I thought this was a great option! I can’t even tell you how many times my freezer meals have saved the day at our house…



1 1/2 cups Swanson chicken stock or broth

1 chicken bouillon cube

cooking spray

1/4 cup Land O’ Lakes butter, melted

2 – 3 cups of cooked chicken, cubed or shredded

2 cups Bisquick

1 1/2 cups McArthur milk

1 can Campbell’s cream of chicken soup

1 1/2 cups frozen mixed vegetables, thawed for half an hour




Preheat oven to 350 F.

Warm chicken stock and add in the bouillon cube to dissolve.

Spray a 9 x 13 casserole dish with cooking spray. Pour in the melted butter.

Add the shredded chicken on top of the butter, then sprinkle on the vegetables. Set aside.

Combine the Bisquick and milk in a bowl. Pour the mixture over the chicken and vegetables – do not mix. Sprinkle on some black pepper. Set aside.

Combine the cream of chicken soup with the warmed stock and slowly pour over the Bisquick layer. Again, don’t mix the ingredients together!

Bake for 40 – 45 minutes or until casserole is set and top is lightly browned.

Remove from oven and allow to rest for 5 minutes. Serve.




Quick tip: Use low-sodium chicken stock for a healthier option.