Go Back
+ servings
Chicken and Dumpling Casserole | Can't Stay Out of the Kitchen | this 8-ingredient #chicken entree is so easy. It basically has four layers & each is really simple. None of the layers are stirred together. Instead the #casserole magically bakes up into some of the best chicken & dumplings ever! Great for family or company dinners but without all the work! #chickenanddumplings

Chicken and Dumpling Casserole

Teresa Ambra
Chicken and Dumpling Casserole is succulent and savory. This amazing main dish is reminiscent of Homemade Chicken and Dumplings. It's a simple, 8-ingredient recipe that's so much easier because you simply layer the ingredients, and the casserole magically binds together while baking! It's terrific for family or company dinners.
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Chicken Main Dish
Cuisine Southern
Servings 12
Calories 207 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large skillet
  • 2 wooden spoons
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 2 medium mixing bowls
  • 1 whisk

Ingredients
  

  • 1/2 cup unsalted butter (1 stick)
  • 1 cup onion chopped
  • 2 ribs celery chopped
  • 3 cups chicken cooked, shredded
  • 1 cup self-rising flour
  • 1 cup half-and-half (or 2% milk or higher)
  • 2 cups chicken broth
  • 10.75 oz. can condensed cream of chicken and mushroom soup undiluted, or cream of chicken soup
  • 1 tsp. Salt and pepper to taste
  • 1/2 tsp. dried parsley for garnish, if desired

Instructions
 

  • Preheat oven to 350.
  • Spray a 9x13 baking dish with cooking spray.
  • In a skillet over medium heat, melt butter.
  • Add chopped onion and celery.
  • Sauté veggies about 8-10 minutes until veggies are tender.
  • Season lightly with salt and pepper.
  • Spread the veggie mixture evenly into prepared baking dish.
  • Spread the chicken evenly over top of the vegetables.
  • In a mixing bowl, combine self-rising flour with half-and-half (or milk).
  • Pour flour mixture over top of chicken layer.
  • Do not stir mixture.
  • In a separate bowl, combine chicken broth and cream of chicken and mushroom soup with a whisk until smooth.
  • Pour soup mixture over the flour mixture.
  • Do not mix the layers.
  • Sprinkle salt and pepper over top of casserole.
  • Bake for about 60-75 minutes or until the casserole is set.
  • Sprinkle with fresh parsley for garnish.

Notes

NOTE: My casserole took about 1 ½ hours to bake completely.
 
NOTE: Do not stir the layers together. Just allow the casserole to bake as is, and the ingredients magically bind together while baking.
 
NOTE: While I used Cream of Chicken and Mushroom Soup for increased flavor, you can substitute Cream of Chicken Soup.
 
Recipe adapted from The Country Cook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 207kcalCarbohydrates: 12gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 547mgPotassium: 240mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Keyword casserole, chicken, chicken and dumplings, chicken casserole, main dish
Tried this recipe?Let us know how it was!