Cozy Chicken and Dumplings Casserole That's Simply Irresistible

This Chicken and Dumplings Casserole transforms the classic comfort food into a simple, stress-free meal that the whole family will adore.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

3 cups cooked shredded chicken Use rotisserie or leftover chicken to save time and boost flavor.
4 tablespoons butter The essential fat for your roux; margarine can be swapped in a pinch.
1/3 cup all-purpose flour Thickens the rich gravy for a creamy texture.
2 cups chicken broth Serves as a flavorful base; vegetable broth is a great alternative.
1 cup milk Adds creaminess to the gravy and moisture to the dumplings; use plant milk for dairy-free.

For the Dumpling Topping

2 cups self-rising flour Provides structure for the fluffy biscuit topping; can substitute with all-purpose flour mixed with baking powder and salt.
1 tablespoon baking powder Key for helping the dumplings rise beautifully.
1 teaspoon salt Enhances the dish's overall flavor.
1 teaspoon black pepper Adds a subtle kick of spice.
1 teaspoon onion powder Delivers a savory note; fresh onions work too if you prefer.
1 teaspoon garlic powder Boosts depth of flavor; minced fresh garlic makes a flavorful switch.
chopped parsley or green onions Optional garnish for a pop of freshness and color.

Equipment

9x13-inch baking dish
Medium Saucepan
Mixing Bowl

Method

Step-by-Step Instructions for Chicken and Dumplings Casserole

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Spread the cooked shredded chicken evenly across the bottom of the greased baking dish.
In a medium saucepan over medium heat, melt 4 tablespoons of butter and whisk in 1/3 cup of all-purpose flour to create a roux. Stir constantly for about 2 minutes until it bubbles slightly.
Gradually pour in 2 cups of chicken broth and 1 cup of milk while whisking continuously. Cook until the gravy thickens, about 5-7 minutes. Season with onion powder, garlic powder, salt, and black pepper to taste.
Pour the thickened gravy evenly over your layer of shredded chicken in the baking dish.
In a separate bowl, combine 2 cups of self-rising flour, ½ cup of milk, and the remaining melted butter until just mixed; be careful not to overmix.
Using a spoon, drop generous spoonfuls of the dumpling batter randomly over the gravy-covered chicken.
Place your filled baking dish in the preheated oven, baking for 35 to 40 minutes until the dumplings are golden brown and the filling is bubbling.
Once baked, let the casserole rest for about 5 minutes before serving. Optionally, garnish with chopped parsley or green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

This Chicken and Dumplings Casserole makes for hearty future meals! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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