Chicken and Dumplings Casserole (+Video)
This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
AN EASY WAY TO MAKE CHICKEN AND DUMPLINGS
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 1/2 teaspoons of baking powder and 1/4 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
- onion
- celery
- cooked chicken
- self-rising flour
- milk
- chicken broth
- cream of chicken soup
- salt & pepper, to taste
HOW TO MAKE CHICKEN AND DUMPLINGS CASSEROLE:
Preheat oven to 350F degrees. Spray a 9×13 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.) 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?
Chicken and Dumplings Casserole (+Video)
Ingredients
- 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
- 10.75 ounce can cream of chicken soup
- salt and pepper, to taste
Instructions
- 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.
Video
Notes
- Use store-bought rotisserie chicken to make preparation even faster
- You must use self-rising flour in this recipe (not all-purpose)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: March 2014
Updated & republished: May 2020
This was so easy and delicious!! My husband and I wanted the dish without the fuss and you nailed it! Thank you for sharing! We will definitely make this again.
I made this for our Wednesday night church dinner and there was not a crumb left, also I was ask for the recipe which I gladly gave out copies from your site. It was delicious. I did add carrots to mine and thought maybe I would add frozen peas next time too.
Yay!! That is so wonderful Deborah!! Thanks so very much for coming back to leave a review!
I used a cup of mixed vegetables in bottom sauteed with the butter. All else the same.Was just DELICIOUS
This recipe was fabulous on a cold night and was very easy to make. I used half the amount of butter and added peas. My family devoured the whole pan! We will be making this again for sure.
I love that you added peas! Great idea! Thanks so much April!
So comforting
Can you half the chicken and dumplings recipe,and if so what size pan?
Yes you sure can. You can use an 8×8 baking dish. 🙂
This is so good. Everyone I gave it to and tried it loves it. I’d like to know if there is a way to maybe make more dumplings. It always seems like we’d like more. Do you think making 1 1/2 recipe of dumplings would work. Any suggestions appreciate thanks
Wonderful flavor!
With the exception of cutting the amount of butter by half, I followed the recipe to a T and the end result was just plain delicious.
This casserole tastes like food that you expect to find when you sit down at the table at your grandmother’s house.
This recipe was GREAT!! But I need to be completely honest: I forgot the flour !! I was SO worried about adding the baking soda & salt in order to make the flour self-rising that I must have subconsciously thought I was adding the flour when I was adding the soda & salt! I left it in the oven longer because it seemed more soupy than I had expected, but…and I’m embarrassed to admit this…I’ve only had Chicken & Dumplings ONE time during my WHOLE life, and I’m 52!! So I couldn’t remember how liquid-y it was supposed to turn out. The top LOOKED like there was a thin layer of biscuits on it . It wasn’t until we were halfway through dinner & trying to figure out what I had done wrong when my husband asked, “Are you sure you put flour in this?” moment! It actually tasted WONDERFULLY, believe it or not. It definitely was too soupy, but it kind of reminded me of Bob Evan’s Chicken & Noodles (sans noodles). I had added a can of drained can of mushrooms + a teaspoon of chicken seasoning & fajita seasoning, & an extra can of drained chicken, so that probably helped absorb some of the extra liquid. But my family of six LOVED it!! They said I should actually add in the flour the next time but that it was great the way it was. So, in case anyone out there makes that same mistake , serve it anyway and tell everyone it’s a thick soup & that it’s in a pan b/c your soup pot was in the dishwasher !
PS – And thank you so much, Brandie, for the chicken shredding tip! I never would have thought of that !!
This is a fantastic recipe… so comforting and reminds me of my grandmother who cooked great meals like this. Thank you so much for a wonderful recipe and all your hard work.
SOOOO yummy! A comfort food staple!!!
Can you just sauté the onions and leave out the celery? This sounds so yummy!
Absolutely! 🙂
OMG, I’m usually not a fan of traditional chicken and dumplings I can’t believe how creamy this was (I even used half the butter). Took it to work and the ones that were able to taste it wanted the recipe. The others didn’t get there in time. 🙂
I made this tonight with rotisserie chicken, following the recipe. It was AMAZING!
Perfect substitute!! Thanks so much Cindy!!
Looks delicious going to make tonight. Can I use rotisserie chicken I purchase in store and just shred it?
Thanks Chris
For sure! I am actually making it again myself tonight and am using rotisserie chicken! 🙂
Made this for dinner tonight. Will make again but with less chicken broth, think 1 cup would be enough
Do u think i can add precooked rice to bottom then everything ekse
Hi Pam! I think you could absolutely do that!
Made this for dinner tonight. I used cream of chicken with herbs soup, no extra seasoning required.
This is one of my all time favorite recipes. I make it again and again! We like it better than traditional chicken and biscuits
I made this Monday evening. I let it cook for 50 minutes and it was pretty runny. Next time I make this I will probably let it cook for an hour. It tasted really good and was even better last night after it had time to set up in the fridge. I plan to add this into my dinner rotation for sure!
I have a quick question for you Brandi, I put the self rising flour in the bowl first, then the milk. I did not mix as suggested so I had a lot of flour on the bottom of my bowl which I tried to scoop out with my fingers and spread across the top. There were however, some flour spots on the top of the casserole after it was done. Should I add the milk to the bowl first, then the flour?
Thanks for the great recipe!
Recipe says to combine so you need to stir it together.
Really tasty dish. My family has enjoyed this several times. I recommend everyone to try it. It is very easy to make.
I added a cup of peas and a cup of corn over the veggie layer, but otherwise made it as is. Wow, what a hit! This goes into my favourites list! Thank you so much!
I love the added veggies – great idea!! Thanks so much Laura!
Did you drain the added vegetables ?
Cannot believe how good this was. So easy.
Love hearing that – thank you Chris!
I’m so glad i tried this recipe. It is fantastic. It taste like it has from scratch dumplings. This recipe is a keeper!
Awwww Vickie – wow!! Thank you so much!!