Chicken and Dumplings Casserole
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4.89 from 26 votes


This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Chicken and Dumplings Casserole
Servings: 6
Calories: 415kcal
Author: Brandie @ The Country Cook


  • 1/2 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).
  • 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 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 this with a bit of salt & pepper.
  • Pour this mixture over the chicken.
  • Do not mix the layers.
  • Then bake for about 40-45 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)


Calories: 415kcal | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 861mg | Potassium: 396mg | Fiber: 1g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg