Although the first day of spring has come and gone, it’s been chilly and blustery here in Kansas, so I thought I’d share this warm and delicious casserole for everyone that’s still eagerly awaiting spring before it’s hot and sweltering and nobody wants to bake a casserole. This is pure comfort food and perfect to warm the soul on a chilly day. It’s very quick and simple to make, which is good if you have a baby that has decided that if you aren’t holding him or playing with him or taking him on a stroller ride, he isn’t happy, because you won’t have to listen to him scream for very long before dinner is in the oven. ;)
Chicken and Dumpling Casserole
Printable recipe
Printable recipe with picture
3 – 4 cups cooked chicken, cut into bite sized pieces (use rotisserie chicken if desired)
4 tablespoons butter
1 cup milk
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cups chicken broth
1 (10.75 oz) can cream of chicken soup
Preheat oven to 400F. Place butter in 9″ X 13″ baking dish and place in oven while it’s preheating. Once butter is melted, you can remove the pan to continue with the recipe, or let it cook a little to brown it and add an extra dimension of flavor. Be sure to watch it if you decide to let it brown because it can go from nutty to burnt pretty quickly.
Remove pan from the oven and sprinkle prepared chicken over the top of the butter. In a medium bowl, whisk together milk, flour, baking powder and salt. Pour over the chicken, but do not stir. In same bowl, after scraping out as much flour mixture as possible, whisk together chicken broth and cream of chicken soup. Pour that over top of casserole; do not stir.
Bake uncovered for 35 – 45 minutes. When done, the top will be beautifully browned and bubbly around the edges.
Yield: about 6 servings
Veronica’s notes: I boiled a whole chicken for this recipe. It was about 5 lbs and I covered it with water in a stock pot and added a teaspoon of salt, boiling for an hour or two. I forgot to set the timer so I really don’t know how long I boiled it because I was so busy with the baby- lol. If you make it this way, it’s very economical, and you automatically make your own broth to use in the recipe.
Recipe source: The Better Baker
Veronica's Cornucopia 
This is delicious and a real family pleaser! I was raised on old fashioned rolled and cut out dumplings but for this generation of grandkid raising grandparents I need something faster and this is it!
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Delish! I used a rotisserie chicken, boxed broth, added some frozen peas, thyme and sage.
A new family favorite!!!
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Loved the recipe! I’m normally a person who tweaks something here or there, only thing I did to this one is after the first time I made it, I doubled the dumpling part. Kids and husband ask for this several times a month!
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I’d like to use buttermilk instead of regular milk. Any changes needed to be made (baking soda instead of powder, and how much)?
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This was too bland. Maybe some spices would help.
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I made this last night and came out really good! I sauteed some onion and celery and mixed it in with the chicken. So good! Taste like baked chicken pot pie!
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This is so delicious, I added diced green chile to the recipe & the flavor was awesome! My husband loves chicken & dumplings & he really likes this casserole version…
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This was so simple to make and it was delicious. I love chicken and dumplings but would seldom cook it because to much trouble. Thank you for sharing. This recipe is a keeper.
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We both liked it. I used rotisserie chicken and I substituted the plain cream of chicken with the herbed one. Also added a good bit of pepper. I’ll add peas next time.
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This is so delicious quick and easy! I added some celery salt and cut back on the salt the recipe called for. Added some extra flavor! A family favorite!😋
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