This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
CHICKEN AND DUMPLINGS CASSEROLE
This Chicken and Dumplings Casserole was crazy delicious! My pictures do not do this recipe justice but we absolutely fell in love with it! The flavor was amazing and it was a family-pleaser for sure. Serve with a salad and your favorite vegetable. This is the food of my childhood right here.
AN ALL-PURPOSE COOKBOOK
You know where I got this recipe? From that cookbook pictured below. It is The Southern Bite Cookbook and it was written by my friend Stacey Little of SouthernBite.com. Stacey shares generational recipes as well as some of his newer favorites. All inspired by the southern food he grew up with.
FREQUENTLY ASKED QUESTIONS:
Absolutely! You do not need to make this totally from scratch if you are short on time. Pick up a rotisserie chicken. Get the family size chicken and just dice it up (you'll need 3 cups of chicken.) Costco sometimes even sells pulled rotisserie chicken. A huge timesaver!
Then just leave it out. You don't need to substitute it with anything.
Self-rising flour contains a leavening agent as well as salt. It is all included for you. So, if you only have all-purpose flour then you are going to need to add these additional ingredients. To the one cup of all-purpose flour you would need stir in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk together well then continue with the recipe as written.
Margarine (like Country Crock) will not work in this recipe. Margarine is mostly oil. The recipe won't come together like we want if you use margarine.
Casseroles are usually made with cooked meats. When you use raw chicken, everything else in the casserole will be overcooked by the time the meat is done. So if you do see raw meat in a casserole recipe, the meat is usually started first in the cooking process because it takes longer to cook than the other ingredients.
This really is all about what your family enjoys. You could substitute with cream of mushroom, cream of onion or cream of celery.
I don't recommend it. When you reheat it from frozen or go to cook it from frozen, the texture will be off. Now, if you don't mind this not being the same texture as if you made it fresh, then thats fine. Sometimes people just like a taste of a recipe and not so much the texture. But for this to turn out exactly as it was intended, it should not be frozen.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- cooked chicken
- self-rising flour
- chicken broth
- cream of chicken soup
- salt & pepper, to taste
HOW TO MAKE CHICKEN AND DUMPLINGS CASSEROLE:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a small skillet over medium heat, melt the butter and add chopped onion and celery. Cook for about 8-10 minutes (until veggies are soft.) I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
Pour the butter and veggie mixture into your prepared baking dish.
Add the shredded chicken in a layer on top of the vegetables. Note: I seasoned with just a little salt & pepper here too.
In a small bowl, combine self-rising flour with milk. Pour this mixture over chicken (do not stir the layers.) In another bowl (I just used the same one that I mixed the flour and milk, less dirty dishes, right?) combine the chicken broth with the cream of chicken soup. Season this with a bit of salt & pepper.
Pour this mixture over the chicken. Do not mix the layers.
Then bake until the casserole is set (about 45 minutes or so). Sprinkle with a bit of dried parsley when finished cooking.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CHICKEN AND DUMPLINGS CASSEROLE
- ½ cup salted butter (1 stick)
- 1 cup small onion, chopped
- 2 ribs celery, chopped
- 3 cups cooked (shredded or diced) chicken
- 1 cup Self-Rising Flour
- 1 cup milk (2% or higher)
- 2 cups chicken broth
- 1 (10.75 oz) can cream of chicken soup
- salt and pepper, to taste
- Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
- In a small skillet over medium heat, melt the butter and add chopped onion and celery.
- Cook for about 8-10 minutes (until veggies are soft). Season with salt and pepper.
- Pour the butter and veggie mixture into your prepared baking dish.
- Add the chicken in a layer on top of the vegetables.
- In a small bowl, combine self-rising flour with milk.
- Pour this mixture over chicken (do not stir mixture).
- In another small bowl combine the chicken broth with the cream of chicken soup. Season with ab it more salt and pepper.
- Pour this mixture over the chicken. Do not mix the layers.
- Then bake for about 45-50 minutes or until the casserole is set.
- Use store-bought rotisserie chicken to make preparation even faster
- You must use self-rising flour in this recipe (not all-purpose)
Originally published: March 2014
Updated & republished: May 2020