“My husband said this is his new favorite dinner! I wrote down the recipe right away!!!”

This comforting casserole combines tender shredded chicken and vegetables with fluffy, biscuit-like dumplings, all baked in a creamy chicken broth.

Ingredients:

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray.
2. In a skillet over medium heat, melt the butter. Add the chopped onion and celery and cook until they are softened, which should take about 10 minutes. Season the vegetables with kosher salt and freshly ground black pepper to taste.
3. Pour the cooked vegetables (along with any melted butter remaining in the skillet) into the bottom of the prepared baking dish.
4. Arrange the cooked and shredded chicken evenly over the layer of vegetables in the baking dish.
5. In a medium bowl, stir together the Bisquick baking mix and whole milk until just combined. Be careful not to overmix. Pour this mixture evenly over the top of the chicken in the baking dish, but do not stir it in.
6. If desired, use the same medium bowl to stir together the chicken broth and cream of chicken soup until well combined. Season this mixture with salt, pepper, and dried thyme to your liking. Pour this liquid mixture evenly over the Bisquick layer in the baking dish, again being careful not to stir.
7. Bake the casserole uncovered in the preheated oven for 45 minutes, or until the top is golden brown and the dumplings are cooked through.
8. Once baked, remove the dish from the oven and let it rest for 5 minutes before serving.
9. If you like, sprinkle the top of the casserole with fresh minced parsley before serving. Enjoy!