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!
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Pin This RecipeThis recipe is the perfect way to use up any leftover turkey you might have from your Thanksgiving feast today.
I’ve always been intimidated by the thought of making chicken and dumplings. It seemed like a lot of work, so when I came across this recipe, 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!
Chicken & Dumpling Casserole
Equipment:
Ingredients:
- 3-4 cups of cooked chicken I use a rotisserie chicken
- 2 cups chicken broth
- ¼ cup unsalted butter
- 1 cup all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
Instructions:
- Preheat oven to 400ºF.
- Melt butter in the microwave and pour into bottom of a 9×13 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.
Notes:
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
Steph
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This was amazing ! Made it tonight for my church group and brought home empty pan , so easy and delicious , followed recipe as stated, perfect comfort food , thank you so much for this recipe
Question: what is the texture of the dumpling mix after baked?
This is a real hit with my family!! We never have any leftovers, and it’s just (3) of us eating (like pigs).
My adult son calls this dish 19th Century comfort food. I talked about making changes with seasonings, but he LOVES it, just the way it is. I am making it tonight and have another family member joining us. I am going to double the recipe and keep fingers crossed that it turns out perfect, with some extra baking time of course. Thanks for sharing such a comfy and comforting recipe.
I made this recipe but add sauteed carrots, onion and celery to it .. it was so easy to make and delicious!
I would add carrots, celery and onion also it really adds to the flavor.
This is a really yummy recipe. But I did not get nearly as much dumpling as you would normally in a chicken and dumpling recipe. Next time I will double the flour mixture, it’s very tasty recipe but not that much “dumpling mixture” so if you like dumplings a lot and want more dumpling then I’d suggest doubling your flour and milk mixture.
Hi Shanna
Did you cook longer when you increased the dumpling mixture. Mine is in the oven right now and I am so looking forward to it.
First time I made it following exact but, love dumplings so hopefully it works.
Did you need to cook it longer? I’m thinking about doubling the dumpling part also. Thanks
This recipe was good. I added my own spin on it since I make my own chicken and dumplings from scratch. I added carrots, celery, onion, garlic, thyme and a bay leaf to a sauce pan covered them with chicken broth and boiled them until tender then strained off the liquid and removed the bay leaf and blended them until they were like a paste consistency and added that to the cream of chicken soup and broth mixture. Those are the veggies I use in my chicken and dumplings recipe. It came out really good! My husband enjoyed it in the casserole form as well. Thanks for the recipe. I will make this again!
Add me to the “I usually don’t comment but this was so good that I had to” camp. Made homemade cream of chicken soup to use because we are trying to limit oil in our diet. Also used cooked fresh chicken tenders seasoned with salt, pepper, garlic powder and marjoram (about 1 lb for 3 cups shredded). Doubled the milk, flour, and baking soda, and added a bag of frozen peas and carrots. We needed an extra 10 minutes of cooking time (55 min total) but wow, is this a great meal! My boyfriend asked for seconds and said this was exactly what he was hungry for on a chilly night. Definitely will make again (probably as soon as we buy more chicken broth). Thanks so much for sharing this!
I love this recipe! Made it several times and never have leftovers. I’m wondering if this could be frozen in smaller quantities?