Description
This Chicken and Dumpling Casserole got a creamy, savory chicken base with a fluffy, golden-brown dumpling topping—all baked to perfection in one dish. No rolling or complicated steps! Just a quick mix, drop, and bake, making it the perfect meal for busy weeknights, chilly evenings, or when you need a hearty, satisfying dish the whole family will devour.
Ingredients
Scale
For the Chicken Base:
- 2 cups cooked shredded chicken (about 2 medium chicken breasts)
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For the Dumpling Topping:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted
Optional Add-ins:
- 1 cup frozen peas & carrots (for extra veggies)
- 1/2 cup shredded cheddar cheese (for added richness)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Prepare the Chicken Base: In a large mixing bowl, stir together the cream of chicken soup, chicken broth, whole milk, garlic powder, onion powder, salt, and black pepper until smooth. Add in the shredded chicken and optional frozen vegetables, stirring until everything is well combined.
- Assemble the Base Layer: Pour the chicken mixture evenly into the prepared baking dish. Spread it out so that the chicken and sauce are evenly distributed.
- Make the Dumpling Batter: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add in the whole milk and melted butter, stirring just until the batter is smooth.
- Add the Dumpling Topping: Using a spoon, drop small dollops of dumpling batter over the chicken mixture. Don’t worry about making them perfect—rustic dumplings add to the charm! If adding shredded cheddar cheese, sprinkle it over the top now.
- Bake Until Golden: Place the casserole dish in the oven and bake for 35-40 minutes or until the dumplings are golden brown and fully cooked through. The filling should be bubbling at the edges.
- Cool & Serve: Let the casserole rest for 5 minutes before serving. This helps the dumplings firm up slightly and prevents burning your tongue on the creamy filling! Serve warm and enjoy.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Make fluffier dumplings by not overmixing the batter—lumps are okay!
- For extra richness, use half-and-half instead of milk in the base.
- Want a crispier top? Brush a little melted butter over the dumplings before baking.
- Short on time? Use refrigerated biscuit dough instead of homemade dumplings.
Nutrition
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg