Chicken and Dumplings Casserole
This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
AN EASY WAY TO MAKE CHICKEN AND DUMPLINGS
This Chicken and Dumplings Casserole was crazy delicious! My pictures do not do this recipe justice but we absolutely fell in love with it! The flavor was amazing and it was a family-pleaser for sure. Serve with a salad and your favorite vegetable. This is the food of my childhood right here.
Pure comfort food meal, glad I made it! I followed recipe to a T – it’s one of those great recipes you can add to it whatever you’d like. Thank you for sharing this recipe with all of us!
– Peggy
AN ALL-PURPOSE COOKBOOK
You know where I got this recipe? From that cookbook pictured below. It is The Southern Bite Cookbook and it was written by my friend Stacey Little of SouthernBite.com. Stacey shares generational recipes as well as some of his newer favorites. All inspired by the southern food he grew up with.
FREQUENTLY ASKED QUESTIONS:
Absolutely! You do not need to make this totally from scratch if you are short on time. Pick up a rotisserie chicken. Get the family size chicken and just dice it up (you’ll need 3 cups of chicken.) Costco sometimes even sells pulled rotisserie chicken. A huge timesaver!
Then just leave them out (you will still need the melted butter though). You don’t need to substitute it with anything. If you like celery flavor but not actual bits of celery in the food, then you could substitute the cream of chicken with cream of celery.
Self-rising flour contains a leavening agent as well as salt. It is all included for you. So, if you only have all-purpose flour then you are going to need to add these additional ingredients. To the one cup of all-purpose flour you would need stir in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk together well then continue with the recipe as written.
Margarine (like Country Crock) will not work in this recipe. Margarine is mostly oil. The recipe won’t come together like we want if you use margarine.
Casseroles are usually made with cooked meats. When you use raw chicken, everything else in the casserole will be overcooked by the time the meat is done. So if you do see raw meat in a casserole recipe, the meat is usually started first in the cooking process because it takes longer to cook than the other ingredients.
This really is all about what your family enjoys. You could substitute with cream of mushroom, cream of onion or cream of celery.
I don’t recommend it. When you reheat it from frozen or go to cook it from frozen, the texture will be off. Now, if you don’t mind this not being the same texture as if you made it fresh, then thats fine. Sometimes people just like a taste of a recipe and not so much the texture. But for this to turn out exactly as it was intended, it should not be frozen.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter– if worried about sodium content, you can use unsalted butter and add more salt when tasting later, as desired.
- onion– I used yellow onion, but I don’t see why you couldn’t swap this out if desired.
- celery– if you don’t like celery, just omit it.
- cooked chicken– use any leftover chicken from another recipe or rotisserie chicken works well. If you have some time, you can make some Air Fryer Chicken or Shredded Chicken. Additionally, you can use turkey instead of chicken.
- self-rising flour– You must use self-rising flour in this recipe (not all-purpose). For more info on this, scroll back up to the FAQ section and I cover that in more detail there.
- milk– I have only tested this with cow’s milk. I have not tested this recipe with a dairy free milk alternative to know which would work best.
- chicken broth– whatever broth you enjoy should work. Homemade Chicken Broth or vegetable broth are other alternatives.
- cream of chicken soup– grab a can of whatever brand you enjoy, or use some Homemade Cream of Chicken Soup. Other cream of something soup options could work, or a mix of chicken and Cream of Mushroom Soup.
- salt & pepper– to taste
HOW TO MAKE CHICKEN AND DUMPLINGS CASSEROLE:
Preheat oven to 350F degrees. Spray a 9×13 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.) I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
Pour the butter and veggie mixture into your prepared baking dish. Add the shredded chicken in a layer on top of the vegetables. Note: I seasoned with just a little salt & pepper here too.
In a small bowl, combine self-rising flour with milk.
Pour this mixture over chicken (do not stir the layers.)
In another bowl (I just used the same one that I mixed the flour and milk, less dirty dishes, right?) combine the chicken broth with the cream of chicken soup. Season this with a bit of salt & pepper. Pour this mixture over the chicken. Do not mix the layers.
Then bake until the casserole is set (about 45 minutes or so). Sprinkle with a bit of dried parsley when finished cooking.
CRAVING MORE RECIPES?
- Old Fashioned Chicken And Dumplings
- Crock Pot Chicken and Cheese Dumplings
- Crock Pot Chicken and Dumplings
- Chicken Chow Mein Casserole
- Poppy Seed Chicken
- Cracker Barrel Chicken and Dumplings Soup
- Tuna Noodle Casserole
- Chicken and Bisquick Dumplings
- No Peek Chicken Casserole
- Chicken Cobbler
- Creamy Chicken Bundles
- One Pot Chicken and Stuffing
- King Ranch Chicken Casserole
- Chicken Cordon Bleu Casserole
- 30 Comforting Casseroles
Chicken and Dumplings Casserole
Ingredients
- ½ cup salted butter (1 stick)
- 1 cup diced onion
- 2 ribs celery, sliced
- 3 cups cooked (shredded or diced) chicken (I used rotisserie chicken)
- 1 cup self-rising flour
- 1 cup milk (2% or higher)
- 2 cups chicken broth (can use low or no sodium)
- 10.75 ounce can cream of chicken soup
- salt and pepper, to taste
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a small skillet over medium heat, melt 1/2 cup salted butter (1 stick) and add 1 cup diced onion and 2 ribs celery, sliced.
- Cook for about 8-10 minutes (until veggies are soft). Season with salt and pepper, to taste. remove from heat.
- Pour the butter and veggie mixture into the prepared baking dish.
- Add 3 cups cooked (shredded or diced) chicken in a layer on top of the celery and onion.
- In a small bowl, combine 1 cup self-rising flour with 1 cup milk.
- Pour this mixture over chicken (do not stir mixture).
- In another bowl (I just use the same bowl I used with the flour and milk mixture) combine 2 cups chicken broth with 10.75 ounce can cream of chicken soup. Season with a bit more salt and pepper.
- Pour this mixture over the chicken. Do not mix the layers.
- Then bake on the middle rack of the oven for about 45-50 minutes or until the casserole is set.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: March 2014
Updated & republished: December 2025
If I’m not using the onions and celery, is a whole stick of butter still needed to make this recipe? Thanks!
We love this recipe!
Delicious! Love the dumplings it makes!
Pure comfort food meal, glad I made it! I followed recipe to a T – it’s one of those great recipes you can add to it whatever you’d like. Thank you for sharing this recipe with all of us!
What a sweet comment Peggy – thank you SO very much for taking the time to come back and let me know!
I’ve made this many times. I add peas in so, it’s a one pan meal. My question is, could I make this ahead of time and put in the fridge? Would the flour mixture combine with the other liquids and not make dumplings? Thoughts?
So happy you like it! I’ll be real with you – I’ve never made it ahead of time so I can’t say for certain how it would do. If you try it, I’d love to know how it goes for you!
Delicious. I used rotisserie chicken and didn’t add in any extra salt. Will definitely make again.
This turned out amazing!! Will definitely be making it again.
This was delicious! It reheated perfectly at 350° preheated oven 15 minutes with foil on and 15 minutes with the foil off.
Made it last night Dec 22, 2024. Did not have self raising flour. Instead added 2 teaspoons of baking powder to the flour and worked perfectly! Also had lots of leftover cheese and chicken from Dec 21 dinner party so added some cheese to cream mixture, used cream of mushroom soup, added leftover peas too. Lastly grated Parmesan cheese on top. Fantastic recipe!
Can you warm up leftovers? If so what method works? I want to send some home with my daughter:)
I’ll be honest Lynn – this doesn’t heat up real well. It’s like making regular chicken and dumplings where it can get a bit mushy on you. She can certainly reheat in the microwave but I’m afraid it won’t have quite the same texture.
Thanks! Can I wait to put it in the oven once assembled?
Made this for my family last night and this recipe is a definite keeper! I am a 74 year old Texas grandma and have made homemade chicken and dumplings all my life. I was very sceptical of how such a simple recipe could make Real dumplings. It really works and it was delicious. I will definately be making this again. (I might even have to make a double batch next time because there were no leftovers)
Was surprised how well this turned out.easy to make too
absolutely delicious! this recipe comes close to my mamma’s homemade chicken and dumplings! I would love to know how to make fluffy dumplings from scratch!
Awww what a wonderful comment and so special! Nothing like Moms cooking, right? I am so happy to hear you enjoyed this one!!
Love this recipe! My young kids also think it’s incredible!
Can you use premade biscuits instead of bisquick?
I haven’t tried to do that. If you give it a try, please let me know how it goes for you!
Excellent. Part of my rotation now.
Easy and Delicious!
My husband and I loved this and it will definitely be on our rotation of meals. Thank you for sharing this recipe!
I’ve made this recipe countless times. This is one of my family’s favorite comfort meals. It is simple, but tasty, and the dumplings are pillow soft! We tend to leave it in the oven a bit longer than the recipe states.
This will be the second time making this recipe. It is delicious and very easy to prepare. Thank you for this delicious recipe.
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This is one of my most favorite recipes. I could eat the whole thing by myself on that note, I just found out I have celiac disease and can no longer eat gluten. Is there a way to make this gluten-free by subbing the self rising flour with a different type of gluten-free flour? Maybe making the biscuits beforehand and putting them on top? I’m not sure how to do it but I’m really sad that I won’t be able to eat this any longer. Any advice would be greatly appreciated.
Oh no! I’m so sorry to hear that! I know absolutely nothing about Celia disease or a gluten free diet – I am so sorry! But I have a lot of readers who are so perhaps someone will chime in here with the best advice!
you can use gluten free self rising flour and Walmart has gluten free cream of chicken soup.
❤️You’re the best Tracey!! Thank you for helping!
Absolutely delicious!
This is delicious. I had to use diced peppers instead of onion due to family preference, but otherwise made the recipe exactly as written. I will definitely be doing this again and again!
can this be made in a slow cooker
No I don’t think so I’m sorry. My concern is it would come out gloopy.
we loved this casserole!!!!! just wondering can you double the recipe and if so do you need to cook it longer?
Yay! So happy you loved it! I would make two separate pans instead of doubling it in one. It would be too much and the center wouldn’t cook evenly with the edges. Hope that helps!
This was delicious! So good that I have been craving it all week and am going to make it this weekend again. I also used rotisserie chicken so it was super easy to make. Thanks for the recipe
Yay!! I am so thrilled you loved this one!! Thank you for coming back to leave a review!
This was delicious. I used a rotisserie chicken. A+
Thanks so much Michele! Always so good to hear that!
Outstanding!
I love casseroles, nothing better than putting something in the oven and getting the kitchen cleaned while it bakes. I found your recipe and just made tonight … exactly as written, it’s so delicious! Thank you! Can’t wait to try more of your recipes!
So happy you enjoyed this one!! I really do appreciate you taking the time to come back and leave a comment!
Yummy!!! Just made this tonight and we loved it. At first my Husband was upset that I didn’t make my old Chicken and Dumplings…. then he tried it and stopped complaining!! Thanks for the easy peasy yummy casserole!
Yes! We have a winner! LOL. This makes me so happy to hear! Thank you Jeannie!
Can I make this recipe a day ahead?