Chicken and Dumpling Casserole

Chicken and Dumpling Casserole - Taste of Home

Here is an easy recipe that your entire family will love – at least mine did. I would probably call this chicken and biscuit casserole because now that I live down south I think of dumplings as little flat noodles. Either way, this is going into my fall rotation. It makes enough for leftovers, too.

You could easily add some more veggies. I love peas so I didn’t add any, but you could certainly add some carrots or green beans or broccoli. If you add enough extra vegetables you have a casserole that is a complete meal – score!


Source: Taste of Home

Chicken and Dumpling Casserole
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup butter, cubed
  • 2 garlic cloves, minced
  • ½ cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 ounces) frozen green peas
  • 4 cups cubed cooked chicken
  • 2 cups biscuit/baking mix
  • 2 teaspoons dried basil
  • ⅔ cup 2% milk
  1. Saute onion and celery in butter until tender. Add garlic and cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Add broth and bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat.
  2. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
  3. To make the dumplings combine the baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Skinny Tuna Noodle Casserole

Someone asked me the other day what food I didn’t like when I was young that I like now.  At the time I couldn’t think of anything, but now I remember hating tuna noodle casserole.  I am not sure what I didn’t like about it, but I wish I appreciated it more when I could eat whatever the heck I wanted.  My mom put potato chips on top and I’m sure there was some cheese in there.  I guess the tuna warmed up has a different flavor – maybe that was it.  Although I loved tuna melts so who knows.

I have noticed that my kids don’t always like casseroles and I have determined that it’s because kids like to see what they are eating.  Their palettes aren’t always sophisticated enough to appreciate flavors being mixed together…or something like that.  Is it an oxymoron to say that they aren’t sophisticated enough to enjoy casseroles?  Anyways, my youngest, who is really a good eater, doesn’t like things mixed together.  So, needless to say she picked the noodles out of this casserole and ate her salad.  Oh well.  Ella, however, finished her plate before I finished my salad.  She is sometimes picky with casseroles, but she gobbled this up.

I loved this slimmed down version of tuna noodle casserole.  I don’t think you give up ANY of the flavor with this and it has a nice and creamy consistency.  I actually had this again today for lunch and it still tasted great two days later.

Jim and I have been tracking our calories to see if we can lose a few pounds before swimsuit season.  I can share the spreadsheet that I put together if anyone would be interested in using it.  You have to figure out your calories, but it subtracts them out for you and tells you how many calories are remaining.   To find calories I have googled “how many calories are in……”  Not real scientific, but it has worked for me.  I’m sure there is a good site out there, but I just haven’t done a lot of research yet.

I also bought a kitchen scale at a garage sale last weekend.  I realized that to really count calories you need to know how much your food weighs.

I will keep you posted on my progress.  Ideally I would like to lose about 10 pounds by the end of May/Mid June.  Once I reach that I will be pretty happy with my progress.  So far, I think I have lost a pound…will know more in a day or two. is a great resource if you are counting your calories.  She includes points if you are doing Weight Watchers, but I am mainly interested in calories for the sake of this experiment.  I will probably try a few more of her recipes in the next month.  It’s nice when you can make a casserole and you have the calories counted out for you.

Source: Slightly adapted from

Skinny Tuna Noodle Casserole
Recipe type: Casserole
  • 6 oz no yolk noodles
  • 1 tbsp butter
  • 1 medium onion chopped fine
  • 1 clove garlic minced
  • 3 tbsp flour
  • 1¾ cups fat-free chicken broth
  • 1 cup skim milk
  • 1 oz sherry
  • 10 oz sliced mushrooms
  • 1 cup frozen peas (thawed)
  • 2 (5 oz) cans tuna in water, drained
  • 4 oz 50% reduced fat sharp cheddar, shredded
  • butter flavored cooking spray
  • 2 tbsp Parmesan cheese
  • 2 tbsp whole wheat panko (or regular panko if you can't find whole wheat)
  1. Cook noodles according to package directions. You will want them to be slightly undercooked.
  2. Preheat oven to 375 degrees and spray a 9X13 baking dish with cooking spray.
  3. In a large skillet melt butter over medium heat and sauté onion and garlic until the onions are translucent - about 5-6 minutes. Add the flour and cook for about 2-3 minutes.
  4. Add the broth and whisk for about 30 seconds until smooth. Next add the milk and bring to a boil. Add the sherry, peas, mushrooms, salt and pepper to taste. Cook until this mixture thickens stirring occasionally (should take about 5-6 minutes.) Add tuna and mix thoroughly.
  5. Take mixture off the meat and stir in the shredded cheese. Stir until thoroughly melted and then stir in the noodles. Pour into baking dish and top with Parmesan and breadcrumbs. Spray top lightly with cooking spray.
  6. Bake for 20-25 minutes. If you would like your breadcrumbs to get a bit crisper place under the broiler for 1-2 minutes.
  7. Enjoy!