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Chicken and Dumplings Casserole
This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
AN EASY WAY TO MAKE CHICKEN AND DUMPLINGS
This Chicken and Dumplings Casserole was crazy delicious! My pictures do not do this recipe justice but we absolutely fell in love with it! The flavor was amazing and it was a family-pleaser for sure. Serve with a salad and your favorite vegetable. This is the food of my childhood right here.
AN ALL-PURPOSE COOKBOOK
You know where I got this recipe? From that cookbook pictured below. It is The Southern Bite Cookbook and it was written by my friend Stacey Little of SouthernBite.com. Stacey shares generational recipes as well as some of his newer favorites. All inspired by the southern food he grew up with.
FREQUENTLY ASKED QUESTIONS:
Could I use store-bought cooked chicken? Absolutely! You do not need to make this totally from scratch if you are short on time. Pick up a rotisserie chicken. Get the family size chicken and just dice it up (you’ll need 3 cups of chicken.) Costco sometimes even sells pulled rotisserie chicken. A huge timesaver! What if I don’t like celery? Then just leave it out. You don’t need to substitute it with anything. Can I substitute self-rising flour with all-purpose flour? Self-rising flour contains a leavening agent as well as salt. It is all included for you. So, if you only have all-purpose flour then you are going to need to add these additional ingredients. To the one cup of all-purpose flour you would need stir in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk together well then continue with the recipe as written. Can I substitute margarine for butter? Margarine (like Country Crock) will not work in this recipe. Margarine is mostly oil. The recipe won’t come together like we want if you use margarine. Can you put raw chicken in a casserole? Casseroles are usually made with cooked meats. When you use raw chicken, everything else in the casserole will be overcooked by the time the meat is done. So if you do see raw meat in a casserole recipe, the meat is usually started first in the cooking process because it takes longer to cook than the other ingredients. What other cream soups could I use? This really is all about what your family enjoys. You could substitute with cream of mushroom, cream of onion or cream of celery. Can chicken and dumplings casserole be frozen? I don’t recommend it. When you reheat it from frozen or go to cook it from frozen, the texture will be off. Now, if you don’t mind this not being the same texture as if you made it fresh, then thats fine. Sometimes people just like a taste of a recipe and not so much the texture. But for this to turn out exactly as it was intended, it should not be frozen.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
salted butter– if worried about sodium content, you can use unsalted butter and add more salt when tasting later, as desired.
onion– I used yellow onion, but I don’t see why you couldn’t swap this out if desired.
celery– if you don’t like celery, just omit it.
cooked chicken– use any leftover chicken from another recipe or rotisserie chicken works well. If you have some time, you can make some Air Fryer Chicken or Shredded Chicken. Additionally, you can use turkey instead of chicken.
self-rising flour– You must use self-rising flour in this recipe (not all-purpose). For more info on this, scroll back up to the FAQ section and I cover that in more detail there.
milk– I have only tested this with cow’s milk. I have not tested this recipe with a dairy free milk alternative to know which would work best.
chicken broth– whatever broth you enjoy should work. Homemade Chicken Broth or vegetable broth are other alternatives.
cream of chicken soup– grab a can of whatever brand you enjoy, or use some Homemade Cream of Chicken Soup. Other cream of something soup options could work, or a mix of chicken and Cream of Mushroom Soup.
salt & pepper– to taste
HOW TO MAKE CHICKEN AND DUMPLINGS CASSEROLE:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. In a small skillet over medium heat, melt the butter and add chopped onion and celery. Cook for about 8-10 minutes (until veggies are soft.) I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
Pour the butter and veggie mixture into your prepared baking dish.
Add the shredded chicken in a layer on top of the vegetables. Note: I seasoned with just a little salt & pepper here too.
In a small bowl, combine self-rising flour with milk.
Pour this mixture over chicken (do not stir the layers.)
In another bowl (I just used the same one that I mixed the flour and milk, less dirty dishes, right?) combine the chicken broth with the cream of chicken soup. Season this with a bit of salt & pepper.
Pour this mixture over the chicken. Do not mix the layers.
Then bake until the casserole is set (about 45 minutes or so). Sprinkle with a bit of dried parsley when finished cooking.
CRAVING MORE RECIPES?
Old Fashioned Chicken And Dumplings
Crock Pot Chicken and Cheese Dumplings
Crock Pot Chicken and Dumplings
Chicken Chow Mein Casserole
Poppy Seed Chicken
Cracker Barrel Chicken and Dumplings Soup
Tuna Noodle Casserole
Chicken and Bisquick Dumplings
No Peek Chicken Casserole
Chicken Cobbler
Creamy Chicken Bundles
One Pot Chicken and Stuffing
King Ranch Chicken Casserole
Chicken Cordon Bleu Casserole
30 Comforting Casseroles
Print
Chicken and Dumplings Casserole
This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
Course Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes
Servings 6
Calories 415kcal
Author Brandie Skibinski
Ingredients½ cup salted butter (1 stick)1 cup small onion, chopped2 ribs celery, chopped3 cups cooked (shredded or diced) chicken1 cup self-rising flour1 cup milk (2% or higher)2 cups chicken broth10.75 ounce can cream of chicken soupsalt and pepper, to taste
InstructionsPreheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.In a small skillet over medium heat, melt the butter and add chopped onion and celery. Cook for about 8-10 minutes (until veggies are soft). Season with salt and pepper. Pour the butter and veggie mixture into your prepared baking dish. Add the chicken in a layer on top of the vegetables. In a small bowl, combine self-rising flour with milk. Pour this mixture over chicken (do not stir mixture). In another small bowl combine the chicken broth with the cream of chicken soup. Season with ab it more salt and pepper. Pour this mixture over the chicken. Do not mix the layers. Then bake for about 45-50 minutes or until the casserole is set.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 415kcal | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Sodium: 861mg | Fiber: 1g | Sugar: 4g
Originally published: March 2014Updated & republished: December 2025
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