Easy Chicken and Dumplings Casserole is a comforting meal that's perfect for a cozy dinner at home. Made with tender chicken, fluffy dumplings, and savory vegetables in a creamy sauce, this casserole is a satisfying and hearty dish that's sure to please the whole family.
Chicken and dumplings casserole is a wonderful twist on the classic comfort food that I absolutely love. This dish is perfect for those times when you crave the hearty flavors of chicken and dumplings but don't have the time or energy to make it from scratch. The casserole version features all of the comforting elements of the original dish but with the added convenience of being baked in one dish. The result is a warm and comforting meal that is perfect for a cozy family dinner or for entertaining guests. Whether you are a fan of traditional chicken and dumplings or just looking for a new way to enjoy this classic dish, the chicken and dumplings casserole is definitely worth trying!
If there are any recipes you would like to see or if you try this recipe, please comment below!
Try some of our other favorites, such as Chicken and Stuffing Casserole, Sloppy Joe Casserole Bake, Baked Buffalo Chicken Dip, or Cheesy Broccoli Casserole.
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Ingredients for Chicken and Dumplings Casserole
- celery, chopped
- carrots, chopped
- onion, diced
- unsalted butter
- chicken, cooked and shredded
- self-rising flour
- milk
- chicken broth
- cream of chicken soup
- salt, pepper to taste
- poultry seasoning
FAQs
Chicken and Dumplings Casserole is a comforting and hearty dish that combines the flavors of classic chicken and dumplings in an easy-to-make casserole format. It typically includes layers of cooked chicken, vegetables, and a creamy sauce, topped with a biscuit or dumpling crust.
Yes, you can prepare the casserole up to the baking step. Cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 15 minutes before baking as directed.
This casserole is a hearty dish that can be served on its own, but it pairs well with a simple green salad or steamed vegetables.
Top Tips
- Make sure you use self-rising flour and not all purpose. Self rising already has a leavener in it. If you do not have self-rising flour mix 1½ teaspoons of baking powder and ¼ teaspoon of kosher salt with 1 cup of all-purpose flour
- Shredded chicken is used in this recipe. You can also use diced chicken or rotisserie chicken.
- One of the best ways to cook chicken for shredding, is in the Instant Pot. Place it in the Instant Pot, cover with 1 cup of chicken stock and any seasonings you like. Close the top and touch the Poultry setting. Once it beeps, shred the chicken with your hands, tongs, forks, anything that works for you.
- Let the casserole cool for a few minutes before serving. This will allow the broth to thicken and the dumplings to set.
- Garnish the casserole with fresh herbs, such as parsley or thyme, and serve with a side of vegetables or a salad for a complete meal.
- If you have leftovers, place them in an airtight container in the refrigerator for 3-4 days.
How to make Chicken and Dumplings in the Oven
- Prepare a 9x13" baking dish with nonstick spray. Preheat oven to 375 degrees.
- In a small skillet, over medium heat, melt the butter and sauté onion, celery, and carrots, until they are tender, about 7-10 minutes. Season with salt and pepper.
- Add butter and vegetables to the prepared baking dish. Spread shredded chicken over top of the vegetables. Sprinkle salt and pepper over the chicken.
- In a small bowl, whisk self rising flour, milk, salt, pepper, and poultry seasoning. Spread over the chicken.
- In another small bowl, combine chicken broth and cream of chicken soup until smooth. Pour over the chicken and flour evenly. Do not stir!
- Bake in preheated oven for 50 to 60 minutes or until set. Allow to rest 5 to 10 minutes before serving. Enjoy!
Easy Chicken and Dumplings Casserole Recipe
Ingredients
- ⅔ cup celery, chopped
- ⅔ cup carrots, chopped
- ¾ cup onion, diced
- ½ cup (1 stick) butter
- 3-4 cups chicken, cooked and shredded
- 1 cup self-rising flour
- 1 cup milk
- 2 cups chicken broth
- 1 can (10.75 oz) cream of chicken soup
- salt, pepper to taste
- ¼ teaspoon poultry seasoning
Instructions
- Prepare a 9x13" baking dish with nonstick spray. Preheat oven to 375 degrees.
- In a small skillet, over medium heat, melt the butter and sauté onion, celery, and carrots, until they are tender, about 7-10 minutes. Season with salt and pepper.
- Add butter and vegetables to the prepared baking dish. Spread shredded chicken over top of the vegetables. Sprinkle salt and pepper over the chicken.
- In a small bowl, whisk self rising flour, milk, salt, pepper, and poultry seasoning. Spread over the chicken.
- In another small bowl, combine chicken broth and cream of chicken soup until smooth. Pour over the chicken and flour evenly. Do not stir!
- Bake in preheated oven for 50 to 60 minutes or until set. Allow to rest 5 to 10 minutes before serving. Enjoy!
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