Chicken and Dumpling Casserole

This Chicken and Dumpling Casserole is a comforting, hearty dish that brings together the flavors of tender rotisserie chicken, a rich and creamy sauce, and soft, pillowy dumplings. It’s an easy-to-make, one-pan meal that’s perfect for busy weeknights or family gatherings.

With simple ingredients like self-rising flour, cream of chicken soup, and broth, this casserole comes together quickly and is just as delicious when reheated the next day!

Chicken and Dumpling Casserole

Ingredients:

pulled chicken from a rotisserie chicken (no skin)

1 stick of butter, melted

1 cup milk

1 cup self-rising flour (must be self-rising)

2 cups chicken broth

1 can condensed cream of chicken soup

Instructions:

Preheat oven 375°

Spread chicken in a 9×13 baking dish

Pour butter evenly over chicken

Season with a little salt and pepper

In med bowl whisk together flour and milk. Slowly pour evenly over chicken. Do not stir!

In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes.

Bake uncovered for 45 mins. Let sit for minimum of 5 mins before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get. Just as good the second day, also!!!

Notes:

Self-Rising Flour: Be sure to use self-rising flour, as it contains the leavening agents needed to help the dumplings rise and become fluffy.

Rotisserie Chicken: Using pulled rotisserie chicken saves time and adds extra flavor, but you can also use leftover cooked chicken.

Layering: Resist the urge to stir after adding the liquid layers. The dumplings form on their own during baking, creating the perfect texture.

Customization: You can add vegetables like peas, carrots, or corn to make the dish heartier.

Make-Ahead: This casserole reheats well and may even taste better the next day, making it great for leftovers.

Broth Substitutes: If you want to make it richer, you can use homemade chicken stock instead of store-bought broth.

Butter: Be sure to evenly spread the melted butter over the chicken for a more even flavor distribution and a buttery finish.

Sitting Time: Let the casserole sit for a few minutes after baking to allow the dumplings to fully set and become fluffy.

Seasoning: Adjust seasoning to taste—add herbs like thyme or rosemary for extra flavor if desired.

Gluten-Free: For a gluten-free option, you can substitute a gluten-free flour blend that has a rising agent.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use any type of chicken for this recipe?

Yes, you can use any cooked chicken, but rotisserie chicken works best because it’s tender and flavorful.

You can also use leftover roasted or boiled chicken.

What if I don’t have self-rising flour?

If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Can I substitute the condensed cream of chicken soup?

Yes, you can substitute with cream of mushroom or cream of celery soup for a different flavor.

You can also make your own homemade cream of chicken soup.

Can I add vegetables to this casserole?

Yes, you can add cooked vegetables like peas, carrots, or green beans to the casserole to make it more of a complete meal.

Can I make this dish ahead of time?

Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake.

Just be sure to adjust the cooking time if baking from cold.

How long will leftovers last in the refrigerator?

Leftovers will last for about 3-4 days in the refrigerator.

Reheat in the oven or microwave before serving.

Can I freeze the Chicken and Dumpling Casserole?

While you can freeze it, the texture of the dumplings might change slightly when thawed and reheated.

It’s best to freeze before baking and then bake fresh when ready.

What can I serve with this casserole?

This casserole pairs well with a light green salad, steamed vegetables, or a side of mashed potatoes to make a hearty meal.

Can I use low-sodium broth or soup?

Yes, you can use low-sodium chicken broth and cream of chicken soup if you’re watching your salt intake.

Adjust seasoning to taste before baking.

Why shouldn’t I stir the layers?

Not stirring allows the dumplings to form correctly.

The layers need to stay separate for the batter to rise and create the dumpling texture during baking.