Chicken and Dumpling Casserole
This Chicken and Dumpling Casserole is a cozy, oven-baked twist on a classic Southern favorite, featuring tender chicken, creamy broth, and a fluffy dumpling topping.
Servings: 6 servings
Calories: 420kcal
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
- 1/2 cup Butter (1 stick) salted
- 1 cup Onion chopped
- 2 ribs Celery chopped
- 3 cups Cooked Chicken (shredded or diced)
- 1 cup Self-Rising Flour
- 1 cup Milk (2% or higher)
- 2 cups Chicken Broth
- 1 can Cream of Chicken Soup (10.75 oz)
- Salt and Pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a skillet, melt butter over medium heat. Add onion and celery, cook 8–10 minutes until softened. Season lightly with salt and pepper.
- Pour cooked vegetables and butter into the prepared baking dish. Add cooked chicken evenly on top.
- In a bowl, whisk together self-rising flour and milk. Pour gently over chicken—do not stir.
- In a separate bowl, whisk together chicken broth and cream of chicken soup. Season with salt and pepper, then pour over top—do not stir.
- Bake uncovered for 45–50 minutes or until lightly golden and set. Let rest 5 minutes before serving.
Notes
To substitute self-rising flour, use 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt. Add frozen peas, corn, or carrots to the chicken layer for added veggies.
Nutrition
Calories: 420kcal | Fat: 24g