Chicken & Dumpling Casserole Recipe without biscuits- use rotisserie chicken for a simple weeknight meal. Can also use leftover holiday turkey. Guaranteed to have your kids asking for seconds!
Happy Thanksgiving!!
This recipe is the perfect way to use up any leftover turkey you might have from your feast today. I found the original recipe over at Deep South Dish. Mary has TONS of amazing Southern recipes. I gain weight just reading her recipes! Seriously!
I've always been intimidated with the thought of making chicken and dumplings. It seemed like a lot of work, so when I came across this recipe on Mary's site, I knew I had to give it a try. It was simple and really quick to make. It was fabulous! Chicken Legs especially loved it. I used a rotisserie chicken and this came together in no time. We will be making a turkey version this weekend!
Yield: serves 4
Chicken & Dumpling Casserole
prep time: 5 MINScook time: 35 MINStotal time: 40 mins
ingredients:
- 3-4 cups of cooked chicken (I use a rotisserie chicken)
- 2 cups chicken broth
- 1/4 cup unsalted butter
- 1 cup flour
- 1-1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 (10.75-oz) can Campbell's cream of chicken soup
instructions:
- Preheat oven to 400ĀŗF.
- Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
- Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
- Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
- Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
All images and text ©Plain Chicken, Inc.
Do you put the baking powder & salt in with the flour? I would think so...
ReplyDeleteThanks for sharing ~ sounds delish!
Pat
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ReplyDeleteI'm also a big fan of Mary's site and a big fan of chicken and dumplings. I really like this idea and yours looks mouth watering.
ReplyDeleteWe had this tonight using leftover turkey. I mixed a can of chicken broth with some leftover turkey drippings. YUMMY! When I was in elementary school (back when lunch ladies MADE the food) we had a dish called "turkey in gravy on mashed potatoes". It was my favorite thing, EVER. This recipe was the closest I've ever come to re-creating it.
ReplyDeleteI made some creamy mashed potatoes to go with it (using cream cheese and sour cream).
I accidentally burned the broccoli by roasting it for too long, but no one seemed to miss it.
Another winner!
We make that a lot every year, we mix 2 parts of gravy with2 cans cream of chicken soup ...sometimes throw in a can of cream of mushroom soup...add chunks of turkey or chicken and put over rice or potatos...serve with peas
DeleteMajor kick butt comfort food here. The sauce in the casserole looks luxurious.
ReplyDeleteThis is my kind of food… I almost took a bite out of my computer screen looking at these photos. I would love, love, love this.
ReplyDeleteDefinitely right up my alley.
ReplyDeleteI'm making this exact recipe right now! I LOVE IT!
ReplyDeleteI'm so gonna try this one!
ReplyDeleteMy trick to EXTRA QUICK dumplings is to use frozen biscuits. They have the real lard and are perfect for thawing, rolling in a scatter of flour and 2-4 cuts TA DA!! you're already there.
ReplyDeleteLove your blog. I just stumbled upon it today.
is there anyway to make this recipe in the crockpot? I will be hosting a dinner next month and want to make this for a group of about 10-12
ReplyDeleteI just made this but I made a few modifications to make it a bit healthier:
ReplyDelete1. I only used 3/4 of the butter
2. I used 98% fat-free cream of chicken soup
3. Instead of using all chicken, I used 2 cups chicken, 1/2 cup peas, 1/2 cup celery, and 1/4 cup chopped carrots. I added these in with the chicken at the beginning.
4. For a little more flavor, I used 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder in the dumpling batter.
It turned out great and I'm glad I was able to make it a little healthier!
It actually came out like chicken and dumplings! Good for me, I suck at cooking. I'm surprised!
ReplyDeleteI just made this and ALL my family loved it!! Thank you soo much. I just shared it on my blog today!
ReplyDeleteHoping to make this tomorrow!
ReplyDeleteHoping to make this tomorrow!
ReplyDeleteHoping to make this tomorrow!
ReplyDeleteHello!
ReplyDeleteThis looks delicious, and even I don't like using canned soup I do so on occasion.
This is one of the occasions.
Could you tell me the url for Mary's site?
Have a Joyful Day :~D
Charlie
I made this the other night . it was so delicious we loved it . I will definitely make it again . thank you so much -nina
ReplyDeleteI love the rolled thin dumplings and have been using tortillas to make mine, but I do want to try this. Instead of buying a rotisserie chicken, I'll use the chicken that I make the broth with. And, I'll use self-rising flour instead of plain flour with baking powder. Hopefully, it'll work in a similar manner. (Money's tight, so I need to use what's on hand.)
ReplyDeleteCharlesR - in case you don't yet have the URL, put your cursor over the name of Mary's blog in the first paragraph and you will see that it is a hyperlink that will take you to Mary's blog.
ReplyDeleteI made this tonight for the boyfriend and kids. Everyone cleaned their plates and enjoyed it. The boyfriend even asked for lots more! Success :)
ReplyDeleteSounds and looks amazing!
ReplyDeleteWell then, Iamwellloved you didn't really make the recipe. I try to judge reviews by who has actually made the recipe. I have this in the oven right now and it smells wonderful!
ReplyDeleteI made this tonight. It wasn't our favorite but hey you won't know unless you try it! Thanks for the recipe!
ReplyDeleteMy dumplings didn't turn out.:( They were raw, lumpy, white chunks and I've had it in the oven for an hour. Bummer.
ReplyDeleteI made this for dinner and OMG! It was delicious! It reminded me of the chicken and dumplings my grandma made when I was a kid. My picky daughter even loved it! I served ours er egg odles. Great recipe!
ReplyDeleteSarah - great idea serving this over egg noodles. So glad you liked it!
DeleteTried this out for dinner tonight - came out perfect and delicious!
ReplyDeleteLoved it! I was a little nervous when I poured the soup/broth mixture over, b/c it looked like a lot of liquid, but it came out great. My husband even liked it - and he's not a chicken fan.
ReplyDeleteMy family devoured this. It was FANTASTIC!!!!! I will have to double this recipe next time. I did my chicken breast in the crockpot while gone for the day and when we got home, it took minutes to whip it together. So So good!
ReplyDeleteWhat size can of cream of chicken soup do you use?
ReplyDeleteThis recipe is delicious! plus it's way faster and easier than making chicken and dumplings from scratch like i usually do when i make it, which doesn't happen very often b/c of the amount of work it takes. My husband was very surprised and said it tastes almost just like the made from scratch kind when takes all day to make.
ReplyDeleteWonder if you can use buttermilk for the dumpling mix instead of plain milk?
ReplyDeleteWonder if you can use buttermilk for the dumpling mix instead of plain milk?
ReplyDeleteCan't wait to try this - Chicken and Dumplings is one of my top 5 dishes. I'll add a little dry sherry because I've found it makes canned mushroom or cream of chicken soup taste like homemade. For those who love thin rolled dumplings and don't have the time to make them, try frozen ones - either Mary B's or Open Kettle are as good as homemade.
ReplyDeleteI made this for supper tonight and it was wonderful! My husband and son, who don't like chicken and dumplings, recognized it as such, but agree it is better than the usual C&D. This will be added to my list of "make when they are not here."
ReplyDeleteI have made this recipe twice in the past two months and my family loves it. I use chicken from a rotisserie chicken and other than deboning the chicken (yuck) this is such a quick and simple recipe that I always have the ingredients on hand. Thanks so much for a delicious and easy weeknight recipe!
ReplyDeleteHas anyone used Bisquik instead of the flour, etc.? Seems like it would be easier!
ReplyDeleteThis was a good recipe but it didn't really make dumplings. I followed exactly like I do most recipes. I will say it made a beautiful tasting mixture that I'm going to reheat and serve over biscuits tomorrow .
ReplyDeleteAre these dumplings the texture of the old-fashioned dumplings that our grandmothers used to make by rolling out the flour, cutting it into strips and boiling it in the chicken broth?
ReplyDeleteIn the oven now!!! Can't wait it smells so good!
ReplyDeleteAdd little sage or poultry seasoning to dumplings mix great flavor.
ReplyDeleteJust saw this posted and fell in Love! Definitely gonna make this my Monday night dinner ! YUM ! Thanks for this Great recipe!
ReplyDeleteCould you use self-rising flour instead of all purpose and leave out the baking powder and salt? Thanks
ReplyDeletethat should be fine
DeleteIO made it for supper tonight and it turned out so delicious. I used cooked and shredded boneless, skinless chicken breasts, since I usually have those on hand anyway. The rest was the way the recipe called for. YUMMY!!! Even the hubby loved it. He usually doesn't go back for seconds on most things; this, he went back for thirds. Definitely a winner.
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ReplyDeleteTalk about an awesome comfort food!! I decreased the chicken by almost half, then added shredded carrot, finely diced celery, and onion. Everything else I kept as written in the recipe. This turned out phenomenally! Thank you for sharing this recipe! It's very versatile and delicious!
ReplyDeleteI will be trying this tonight with my Family! They love original Chicken and Dumplings, this seems to be a simpler 'hack' for it! Cant Wait :)
ReplyDeleteHas anyone ever doubled the dumpling mix? It really is yummy!
ReplyDeleteI have this in the oven right now. I hope it turns out
ReplyDeleteFound this recipe about 2 months ago and it is now a family favorite and in the dinner rotation. We are making it about once every 3 weeks. So good. Thanks for sharing.
ReplyDeleteFound this a couple months ago and it is so good. Now in the dinner rotation and we make it about once every 3 weeks. Thanks for sharing.
ReplyDelete