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Chicken Noodle and Dumpling Casserole


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Rate this recipe 4.5/5 (18 Votes)


  • 3 cups cooked chicken, shredded
  • 4 cups uncooked wide egg noodles
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 1/2 cup frozen peas
  • 1/2 cup diced onion
  • 2 (10.5 ounce each) cans cream of chicken soup
  • 1 1/3 cups milk
  • 1 1/2 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 6 fresh biscuits
  • Salt and pepper to taste


Servings 6
Preparation time 15mins
Adapted from


Step 1

Preheat oven to 350 degrees.

In a large bowl combine chicken, egg noodles, celery, carrots, peas, onion, cream of chicken soup, milk, chicken broth and cheese. Pour in a 9”x13” casserole dish.

Bake for 1 hour.

Let sit for 5 minutes and serve on top of sliced biscuit.

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