Home » Recipes » Casseroles » Chicken » Chicken and Dumpling Casserole

Chicken and Dumpling Casserole

Chicken and Dumpling Casserole is the easiest way to enjoy Chicken and Dumplings. This creamy and delicious chicken casserole is comfort food at its best.

Chicken and Dumpling Casserole in a baking dish.


Use a rotisserie chicken and this casserole just takes minutes to prep and then it bakes for 35 to 45 minutes. Pure comfort food. Serve this easy casserole with cornbread or yeast rolls and a salad for a full meal the whole family will love.

The great thing about this recipe is there are no dumplings to make. The dumplings make themselves. If you’ve ever made a Peach Cobbler recipe like this one, it’s the same concept. Arrange the chicken in a casserole dish and then pour a liquid mixture over it. The dumplings form themselves as the casserole bakes. You won’t have actual physical dumplings but the top layer will have the taste and texture of dumplings.

Chicken and Dumpling Casserole


Chicken and Dumpling Casserole Recipe Tips:

  • Use rotisserie chicken to make this casserole quick and easy. You’ll need about 4 cups of chicken, but as little as 3 cups will work. If you don’t want to use rotisserie chicken, you can cook some chicken in the crock pot to use.
  • Be sure to use self-rising flour which already has leavener added. Regular all-purpose flour will not work.
  • Cook the onion and celery long enough to get them soft. You don’t want the celery to be crunchy in the casserole.
  • Cream of Mushroom Soup or Cream of Celery Soup can be used instead of Cream of Chicken.
  • If you like peas in casseroles, try adding 1/2 cup to 1 cop of frozen, defrosted peas to the casserole. You could also add a little carrot in with the onion and celery.
  • When you add the milk mixture and the soup mixture, DO NOT STIR.

Chicken and Dumpling Casserole

More Chicken and Dumpling Recipes:

Chicken and Dumpling Casserole

Chicken and Dumpling Casserole

Chicken and Dumpling Casserole is the easiest way to enjoy Chicken and Dumplings. This creamy and delicious chicken casserole is comfort food at its best.
PREP: 10 minutes
COOK: 35 minutes


  • 8 tablespoons salted butter
  • 1 small onion, finely diced
  • 1 celery rib, finely diced
  • 4 cups shredded cooked chicken
  • 1 cup milk
  • 1 cup self-rising flour
  • 2 cups chicken broth
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1/2 teaspoon dried sage


  • Preheat oven to 375 degrees.
  • Melt butter in a nonstick skillet over medium heat. Add onion and celery and cook for 5 minutes. Season with a little salt and pepper.
  • Transfer mixture to a 9x13-inch baking pan. Spread evenly.
  • Add chicken to baking dish and spread evenly.
  • In a medium bowl, whisk together flour and milk. Slowly pour evenly over chicken. Do not stir.
  • In a medium bowl stir together chicken broth, chicken soup,and sage. (You can use the bowl you just used.) Slowly pour into baking pan. Do not stir.
  • Bake uncovered for 35 to 45 minutes. Let sit 5 minutes before serving.


Be sure to use self-rising flour which already has leavener added. Regular all-purpose flour will not work.


Calories: 444kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: chicken casserole

Want to Save This Recipe?

Super Easy Chicken and Dumpling Casserole

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

25 thoughts on “Chicken and Dumpling Casserole”

  1. Jerry Mickel

    Made this for a large group and everyone loved it! It was delicious!! I was afraid it might be dry but it had lots of broth. It tasted just like my Mom’s chicken and dumplings but without having to roll out dough and having all the mess. We love it ♥️

  2. I was trying to do a similar recipe by memory, and forgot. So i found this half way through making it – so, I had seered the chicken and was de-glazing the pan with the stock and vegetables. So I adapted, put the melted butter in a large roaster, layered frozen corn and peas, then the seered chicken pieces, next the sautéed carrots, celery and onions with herbs deProvence. At this point I realized I needed “self rising” flour (great).. so to the internet I went to save the meal – self rising flour can be made by mixing 1c all purpose flour, 1 1/2t baking powder & 1/4 fine salt (I used table salt – is what I had) I told the amount to cover everything in the large roaster…I approximately triple the stock and soup mix, poured it over the top (I followed the directions on assembly 🙂 ) popped it in the oven, it took about an hour or so to bake… everything turned out great! After i took it out of the oven, I did add some Knorr chicken bouillon seasoning to the “gravy” for a richer flavor profile. It was I hit with the family. It is a keeper!!

  3. Lori Jane ELSWICK-RAMEY

    I also added peas and carrots in one… Oh man… I made one exactly like this… And then the peas and carrots just because I live them so much.

  4. sandy summerlin

    Help! I am fixing this for a crowd, but it doesn’t seem to matter if it is for 40 people or for 12, the directions call for a 9×13 pan. The larger amounts will not fit in that size pan.

    1. Jerry Mickel

      Sandy, I also doubled the recipe and used a lasagna pan for mine. It was the perfect size.

  5. I doubled The biscuit mixture and placed spoon fulls on to cassserole as it did not pour i added frozen mixed veggies


    I think the ingredient list must have incorrect proportions. I followed the recipe exactly. My casserole has been cooking for 1 1/2 hours and is still too soupy to eat unless we use soup bowls. I think 2 cups of broth is too much. I’m sure it is delicious but I won’t be making this again.

  7. Denise M Silva

    So simple and so delicious. I get requests for it for all our family get togethers. I make it at least 3 times a month . My favorite casserole ever. Makes enough for 5 to 6 servings.

  8. Karen Bruce

    Isn’t there a couple of ingredients that can be added to regular flour to make it like self-rising flour? I’m not wanting to buy a bag of self-rising flour just for this. Thank you.

  9. I rarely comment on recipes, especially not having made the recipe, but today I made this one and can report that the dish was devoured at the dinner table! I semi altered one thing tho- the chicken juice at the bottom of the rott. chicken is just too good to toss, so I put it in a measuring cup and microwaved it until it was liquid, then added the chicken broth to make two cups. This was so much easier than making traditional chicken and dumplings (flat, not fluffy). Thanks for the great recipe!

  10. I’m a fan of make ahead freezer meals. Have you tried freezing this? If so, before or after baking?

    1. Christin
      Christin Mahrlig

      I haven’t tried freezing it. I would think that freezing it after baking would be better.

    2. Melanie Barrett

      Kay, I was just about to ask the same thing. Have you tried freezing it yet, and if so how did it turn out? Thanks!

  11. Sounds good, but how about an alternative for those of us who cannot abide canned condensed soups?

Scroll to Top