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Chicken and Dumpling Casserole

by Iber


  • 1/2 cup salted butter (1 stick)
  • 1 cup small onion, chopped
  • 2 ribs celery, chopped
  • 3 cups cooked (shredded or diced) chicken
  • 1 cup Self-Rising Flour
  • 1 cup milk (2% or higher)
  • 2 cups chicken broth
  • 1 (10.75 oz) can cream of chicken soup
  • salt and pepper, to taste



  • Preheat 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.

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