This Chicken and Dumplings Casserole is a creamy and comforting recipe, which is made with tender cooked chicken and self-rising flour. It’s the perfect weeknight dinner, ready in about 1 hour and 10 minutes.
Chicken and Dumplings Casserole Ingredients
- ½ cup (1 stick) salted butter
- 1 cup small onion, chopped
- 2 ribs celery, chopped
- 3 cups cooked chicken, shredded or diced
- 1 cup self-rising flour
- 1 cup milk (2% or higher)
- 2 cups chicken broth
- 1 (10.75-ounce) can cream of chicken soup
- Salt and pepper, to taste
How To Make Chicken and Dumplings Casserole
- Preheat Oven and Prep Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Sauté the Vegetables: In a small skillet over medium heat, melt the butter. Add the chopped onion and celery and cook for 8-10 minutes, until the vegetables are soft. Season with a little salt and pepper.
- Layer the Casserole Base: Pour the entire mixture of melted butter and cooked vegetables into the prepared baking dish. Spread the cooked chicken in an even layer on top of the vegetables.
- Make the Dumpling Batter: In a small bowl, whisk together the self-rising flour and the milk until just combined. Pour this mixture evenly over the chicken. Do not stir the layers.
- Create the Sauce: In another small bowl, whisk together the chicken broth and the cream of chicken soup. Season with a bit more salt and pepper.
- Add the Final Layer: Gently pour the soup mixture over the dumpling batter. Do not mix the layers together.
- Bake the Casserole: Bake for 45-50 minutes, or until the casserole is set and the dumpling topping is golden brown and cooked through. Let it rest for a few minutes before serving.
Recipe Tips
- How to save time on prep? Using a store-bought rotisserie chicken is a great shortcut. It’s already cooked and seasoned, so you just need to shred or dice the meat.
- Why can’t I use all-purpose flour? This recipe relies on self-rising flour, which contains baking powder and salt. This is what allows the batter to rise and form fluffy dumplings in the oven. All-purpose flour will not work as a direct substitute.
- Why shouldn’t I stir the layers? The magic of this casserole is that the layers separate during baking. The flour and milk mixture rises to the top to create the dumpling topping, while the broth and soup sink to the bottom to create the creamy sauce. Stirring would disrupt this process.
- How do I know when the casserole is done? The casserole is ready when the sauce is bubbly and the dumpling topping is golden brown and firm to the touch. A toothpick inserted into the dumpling layer should come out clean.
What To Serve With Chicken and Dumplings Casserole
This is a hearty, all-in-one meal, but it pairs nicely with simple sides.
- Steamed green beans or peas
- A simple green salad with a light vinaigrette
- Roasted carrots
How To Store Chicken and Dumplings Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumpling topping will soften upon refrigeration.
- Reheat: Reheat individual portions in the microwave or place the entire casserole dish back in a 350°F (175°C) oven until warmed through.
Chicken and Dumplings Casserole Nutrition Facts
- Calories: 415kcal
- Carbohydrates: 24g
- Protein: 23g
- Fat: 25g
- Sodium: 861mg
- Fiber: 1g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of soup?
Yes, you could substitute the cream of chicken soup with cream of celery or cream of mushroom soup for a slightly different flavor profile.
Can I add other vegetables?
Absolutely. You could add a cup of frozen mixed vegetables (like peas and carrots) to the chicken layer for extra nutrition and color.
Can I freeze this casserole?
It’s not recommended to freeze this casserole, as the texture of the creamy sauce and the dumpling topping can become watery and separate upon thawing.
Try More Recipes:
Hairy Bikers Chicken and Dumplings Casserole Recipe
Description
An easy, comforting, and creamy casserole with tender chicken and a fluffy dumpling topping that magically makes itself.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
- Sauté onion and celery in melted butter until soft. Pour this mixture into the baking dish.
- Layer the cooked chicken on top of the vegetables.
- In a small bowl, whisk together the self-rising flour and milk. Pour this over the chicken. Do not stir.
- In another bowl, whisk together the chicken broth and cream of chicken soup. Pour this over the flour mixture. Do not stir.
- Bake for 45-50 minutes until golden brown and set.
- Let rest for a few minutes before serving.
Notes
- You must use self-rising flour for this recipe to work correctly.
- Do not stir the layers together before baking; they are designed to separate and form the casserole.
- A store-bought rotisserie chicken is a great time-saver for the cooked chicken.
- Ensure the casserole is bubbly and the dumpling topping is cooked through before removing from the oven.
