Chicken & Dumplings Casserole : Hearty Comfort Without the Fuss
This Chicken & Dumplings Casserole brings all the warmth and creamy goodness of the classic Southern dish—without the rolling of individual dumplings. Tender chicken, a rich sauce, and a biscuit‑style topping are all baked together for a one‑dish dinner your whole family will ask for again.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Total Time: 45–55 minutes
- Yield: 6 1x
Ingredients
3–4 cups cooked shredded chicken
2 cups chicken broth
¼ cup (½ stick) unsalted butter
1 cup all‑purpose flour (or self‑rising flour)
1 cup milk
1 (10.5 oz) can cream of chicken soup
1¼ tsp baking powder (if using all‑purpose flour)
¼ tsp salt
Optional: 1 small onion, chopped; 1–2 celery stalks, chopped; salt & pepper, garlic powder, thyme to taste
Instructions
Preheat oven to 400°F (≈ 200°C).
Melt butter and pour into the bottom of a 9×13‑inch (≈ 23×33 cm) baking dish. Spread shredded chicken evenly over the butter. Season with salt, pepper, garlic powder or herbs if desired.
In a bowl, whisk together flour, baking powder and salt (if needed), then whisk in milk until smooth. Slowly pour this “dumpling batter” over the chicken—do not stir.
In another bowl, mix chicken broth and cream of chicken soup until smooth. Pour this mixture over the top of the flour batter—again, do not stir.
Bake, uncovered, for about 35–45 minutes (or until the top is golden and set). Let sit about 5–10 minutes before serving to thicken.
Serve hot—great with green veggies or a simple salad.
Nutrition
- Calories: 420
- Fat: varies
- Carbohydrates: 24 g
- Protein: ~29 g