Chicken Noodle and Dumpling Casserole
- 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
Preparation time 15mins
Adapted from motherthyme.com
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.