Chicken and Dumpling Casserole

Ingredients

• 1/2 cup butter
• 1/2 cup chopped onion
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 (10.75-ounce) can cream of chicken soup
• 2-3 cups frozen mixed vegetables
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (8-ounce) package refrigerated biscuit dough, cut into 1/2-inch pieces

Directions

1. Preheat oven to 350 degrees F.
2. Melt butter in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes.
3. Add flour and stir until blended. Gradually stir in chicken broth and cook for 5 minutes, stirring constantly, until mixture is thick and bubbly.
4. Stir in chicken, soup, vegetables, salt, and pepper. Bring to a boil. Reduce heat and simmer for 5 minutes.
5. Transfer mixture to a lightly greased 9x13-inch baking dish. Top with biscuit dough pieces.
6. Bake for 25-30 minutes, or until bubbly and biscuits are golden brown.
7. Serve hot.

Interesting Facts

• Chicken and dumpling casserole was originally created in the United States in the 1940s.
• The dish is often served with a side of mashed potatoes.
• The dish is often topped with cheese, bacon, or other types of toppings.