Chicken and dumpling casserole gives you the soft, golden dumplings of a stovetop pot without the stirring, because everything bakes in one dish.
You layer cooked chicken, melted butter, a flour and milk batter, and a broth and soup mixture, then let the oven turn it all into a bubbling casserole with a tender topping. Leftover chicken makes it even simpler.
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Why This Chicken and Dumpling Casserole Recipe Works
The batter is poured over the chicken and left unstirred. As it bakes, it rises through the liquid and sets into soft, biscuit like dumplings on top.
Melted butter under the batter flavors the bottom layer and helps the top brown. Self rising flour supplies the lift, so there is no extra leavening to measure.
Cream of chicken soup thickens the broth into a creamy gravy while it bakes. Using cooked chicken means the oven only has to finish the dish, not cook the meat.
Ingredients for Chicken and Dumpling Casserole
- For the base: 3 cups cooked chicken, shredded or cubed, and 8 tbsp melted unsalted butter.
- For the batter: 1 cup self rising flour and 1 cup milk.
- For the sauce: 2 cups chicken broth, 1 can cream of chicken soup, 1/4 tsp salt, and 1/4 tsp black pepper.
Cooked chicken. Leftover rotisserie chicken adds flavor and saves time. Shred it or cut it into bite sized cubes.
Butter. Melted butter coats the dish and the chicken. Use unsalted so you control the salt.
Self rising flour. It already contains leavening and salt. Do not swap in plain flour without adding baking powder.
Milk. Whole or two percent both work. Whisk it with the flour until no lumps remain.
Broth and soup. Together they make the sauce. Whisk them smooth before pouring so the casserole bakes evenly.
How to Make Chicken and Dumpling Casserole
1. Heat the oven Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
2. Layer the chicken Spread the cooked chicken evenly across the bottom of the dish.
3. Add the butter Drizzle the melted butter over the chicken so it reaches every corner.
4. Mix the batter Whisk the self rising flour and milk in a separate bowl until smooth. Pour it over the chicken without stirring.
5. Add the sauce Whisk the broth and cream of chicken soup together, then pour it over the batter, again without stirring.
6. Season Sprinkle the salt and pepper over the top. Taste the sauce first if you want to adjust it.
7. Bake Bake uncovered forty five to fifty minutes, until the top is golden and the edges bubble. Rest ten minutes before serving.
How to Serve Chicken and Dumpling Casserole
Serve the casserole straight from the dish with bacon green beans and a crisp house salad on the side. Warm dinner rolls soak up the gravy, and roasted Brussels sprouts add color. A little chopped parsley on top brightens each bowl.
How to Store and Reheat Chicken and Dumpling Casserole
Cool the casserole and refrigerate it in an airtight container for three to four days, or freeze for two to three months. Reheat single portions in the microwave with a splash of milk or broth, or cover the whole dish and warm it in the oven at 350 degrees F until it reaches 165 degrees F in the center. The dumplings soften as they sit, which is normal.
Tips and Variations for Chicken and Dumpling Casserole
Do not stir. Stirring the layers prevents the dumplings from forming. Pour gently and leave them alone.
Whisk the batter. Lumps of flour bake into dry spots, so whisk until the batter is smooth.
Use a deep dish. A 9 by 13 inch dish with sides at least two inches high keeps the sauce from bubbling over.
Catch the drips. Set a sheet pan on the rack below to catch any bubbling sauce.
Rest before serving. Ten minutes lets the sauce thicken so each scoop holds together.
Flag the allergens. This casserole contains milk, wheat, and butter, and canned soup and broth may include soy or other allergens, so check labels.
Reheat safely. Bring leftovers to 165 degrees F and refrigerate within two hours of serving.
Check trusted guidance. For safe storage of casseroles and leftovers, see the University of Minnesota Extension guide to storing leftovers before you plan meals ahead.
Frequently Asked Questions About Chicken and Dumpling Casserole
Can I use frozen chicken in chicken and dumpling casserole?
Thaw it and cook it first. This recipe only warms the chicken, so it must already be cooked and tender.
Why are the dumplings not forming in chicken and dumpling casserole?
The layers were probably stirred together, or the flour was not self rising. Pour the batter over the chicken and leave it untouched.
How do I reheat chicken and dumpling casserole?
Warm single servings in the microwave with a splash of broth, or reheat the covered dish in the oven until it reaches 165 degrees F in the center.
Can I use plain flour?
Yes, if you add baking powder and a pinch of salt to mimic self rising flour. Whisk them into the flour before adding the milk.
Can I make it ahead?
You can bake it a day ahead and reheat it covered. The dumplings will be softer, but the flavor is just as good.
Chicken and Dumpling Casserole
Equipment
- 9 by 13 inch baking dish
- Whisk
- Mixing bowls
Ingredients
Main Ingredients
- 3 cup cooked chicken shredded or cubed
- 8 tbsp unsalted butter melted
- 2 cup low sodium chicken broth
- 1 cup self rising flour
- 1 cup milk
- 1 can cream of chicken soup 10.5 oz
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
- Layer chicken. Spread the cooked chicken across the dish and pour the melted butter evenly over it.
- Batter. Whisk the flour and milk until smooth, then pour it over the chicken without stirring.
- Soup layer. Whisk the broth and cream of chicken soup together, pour it over the batter without stirring, and season with salt and pepper.
- Bake. Bake uncovered 45 to 50 minutes until golden and bubbly at the edges, then rest 10 minutes.
