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Chicken and Dumpling Casserole
Caroline

Chicken and Dumpling Casserole

A cozy and comforting casserole made with layers of tender shredded chicken, buttery dumplings, and a creamy sauce. Perfect for weeknight dinners or when you need a warm, homestyle meal the whole family will love.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2–3 cups shredded rotisserie chicken (no skin)
  • 1 stick (½ cup) unsalted butter, melted
  • 1 cup milk
  • 1 cup self-rising flour
  • 2 cups chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • Salt and black pepper, to taste

Equipment

  • 9x13-inch baking dish
  • Medium mixing bowls
  • whisk
  • measuring cups and spoons

Method
 

  1. Set your oven to 375°F (190°C).
  2. Spread shredded rotisserie chicken evenly in a greased 9x13-inch baking dish.
  3. Pour melted butter over the chicken and season lightly with salt and pepper.
  4. In a bowl, whisk together self-rising flour and milk. Slowly pour this mixture over the chicken. Do not stir.
  5. In the same bowl, whisk chicken broth and condensed cream of chicken soup until smooth. Pour gently over the flour layer. Do not stir.
  6. Place uncovered in the oven and bake for 45 minutes, until the top is golden and set.
  7. Allow casserole to sit for 5–10 minutes before serving.

Notes

  • Always use self-rising flour for the best dumpling texture.
  • Letting the casserole rest ensures the dumplings finish forming.
  • This dish tastes even better the next day as flavors meld together.