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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.
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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
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