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.
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 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.
More Chicken and Dumpling Recipes:
- Old-Fashioned Chicken and Dumplings
- Easy Crock Pot Chicken and Dumplings
- Slow Cooker Chicken and Bisquick Dumplings
Chicken and Dumpling Casserole
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Use multiple pans.
Sandy, I also doubled the recipe and used a lasagna pan for mine. It was the perfect size.
Looking forward to your recipes!
I doubled The biscuit mixture and placed spoon fulls on to cassserole as it did not pour i added frozen mixed veggies
This was great and worked perfectly, Made this for my staff, they loved it!
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.
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.
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.
Baking powder… Baking soda . A touch of salt too.. so good too
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!
I’m a fan of make ahead freezer meals. Have you tried freezing this? If so, before or after baking?
I haven’t tried freezing it. I would think that freezing it after baking would be better.
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!
Sounds good, but how about an alternative for those of us who cannot abide canned condensed soups?
If that is the case I make my own Cream soups.
I make my own too! They’re very easy to make!
Please include your recipes for creamed soup.