Wednesday, February 18, 2009

Chicken and Dumpling Casserole Bake

One of the most popular recipes on the site, this no-stir chicken and dumpling casserole, made with self rising flour, cream soup, and chicken broth, is reminiscent of the flavor of the real deal, but in an easy casserole form.

Chicken and Dumpling Bake Casserole

This Chicken and Dumpling Casserole bake may not be real photogenic but it is simply delicious and another one of those foods that proves you can't judge a book by its cover. It's also become one of the most stolen borrowed recipes on the net, however I do believe that this is the original one published first.

While the name may be the same, this version is of course, a casserole, and not technically exactly like good ole old fashioned chicken and dumplings. To me, however, it provides a consistency and flavor similar to the more labor-intensive homemade version, but in a super-easy form, especially if you are using leftover chicken or a rotisserie chicken from the grocery store. If you are cooking fresh chicken, especially if you are using boneless, skinless chicken you want to just slightly under cook it when you poach it, since it will essentially continue cooking in the oven.

You'll note that there is very purposely no salt included in this recipe. That's because between the cream of chicken soup and the chicken stock, there is really plenty of salt to flavor the dish, so don't add any to the recipe until you taste it. When substituting rotisserie chicken, they are usually very highly salted, so keep that in mind with other ingredients that you use containing salt - chicken broth, cream soup and bouillon if using that with water. I also prefer to use the original "made for cooking" cream soup, so if you substitute a lower fat cream soup, your results will differ. I find that they make casseroles watery.

When using the original cream soups, I also don't find it to need any other seasonings either, but certainly add any of your favorites that you like either in the casserole or in the broth if you're adding in vegetables. Some suggestions are poultry seasoning, dried thyme and/or dried sage. To make a chicken pot pie casserole, add in some veggies - frozen, thawed, canned, drained or fresh that you first blanch to start the cooking process.

I generally prefer mixed chicken in most chicken casseroles, but I'm still working through an abundance of chicken breasts from my freezer, so that's what I used for this post. Use whatever you have. This casserole is a great family pleaser - hope you give it a try.

Here's how to make it. Enjoy!

First things first, if you're using raw chicken, you'll need to bring 2-1/2 cups of chicken stock to a boil. If you're using a rotisserie chicken or precooked chicken you'll skip these first few steps of course, and don't forget... those chickens are usually very salty, so keep that in mind with other ingredients you are using such as the cream soup and broth and use lower sodium products when using a rotisserie chicken.



Add the chicken breasts (or whatever pieces you are using) to the stock, bring back up to a boil, cover, reduce to simmer and cook for about 15 minutes, or until cooked through.



Remove chicken and set aside to cool. Reserve the stock - you'll need it in a second.



Melt 1/2 a stick of butter and pour into a 9 x 13 inch baking pan.



When the chicken has cooled down, shred it. I usually use two forks to do this.



Spread the chicken on top of the butter in the baking pan.



Combine 1 cup of milk with 1 cup of self-rising flour. You can also substitute regular all purpose flour - simply add in 1-1/4 teaspoons of baking powder plus 1/8 teaspoon of salt and whisk that together before mixing with the milk. Some folks are substituting an equal amount of baking mix like Bisquick for the self rising flour, with no other adjustments.  I have also seen this recipe made for the 9 x 13 inch pan, but doubling the butter, flour (or Bisquick) and milk. I assume this is done to stretch the casserole, but I also have not done this either.



Whisk the milk and flour together.



Pour the flour mixture very slowly over the chicken so not to move the chicken around.



Don't stir!



Now strain the chicken stock that you used to cook the chicken in. You need 2 cups, so add chicken broth to this if needed to bring it up to 2 cups.



Add the cream of chicken soup to that. This, as all casseroles, works best with the original cream soup concentrates, rather than the green label version such as Healthy Request lower fat, which tend to make it watery.



Whisk the broth and soup together until it's well blended.



Pour that very slowly and carefully over the flour and milk mixture.



Again, do not stir!



Bake at 400 degrees F about 35 to 45 minutes or until top begins to brown. Remember all ovens vary in hot spots and temperature fluctuations so your time may be different. Also if you double the ingredients (butter, flour and milk) for the same size casserole dish, you'll need to cook it longer.



Allow the casserole to rest and settle before serving.




Recipe: Chicken and Dumpling Bake

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 45 min | Yield: About 8 to 12 servings


Ingredients:
  • 3-4 cups of cooked chicken
  • 1/4 cup (1/2 stick) of unsalted butter
  • 1 cup of self-rising flour
  • 1 cup of milk
  • 2 cups of chicken stock/broth (low sodium is best)
  • 1 can of Campbell's original condensed cream of chicken soup
Instructions:

If you are using fresh, raw chicken, please see cook's notes at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.

Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.

Cooks Notes: Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. When using other sources of chicken other than freshly cooked, such as canned or a pre-cooked rotisserie chicken, they are already fairly salty, so keep that in mind with the other products you are using containing sodium (broth, soup). To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.

How to Poach Raw Chicken: Heat 3 to 4 large boneless, skinless chicken breasts and 2-1/2 cups of chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the broth from the saucepan. Once cooled, chop or shred. May also use water and bouillon in place of the broth.

Chicken Pot Pie Casserole: Make this an all-in-one meal by adding drained canned mixed veggies, or cooked/steamed frozen or fresh veggies. Cook 2 sliced carrots, 2 sliced celery stalks, a diced potato and a chopped onion, in about 3 cups of chicken broth. If using water and bouillon, may season the water with bay leaf, herbs or other non-salt seasonings. When the veggies are tender, drain but reserve the broth. Put the veggies on top of the shredded chicken and add about 1-1/2 cups of frozen peas. Finished as above, using the reserved broth from the veggies.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on February 18, 2009

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186 comments:

  1. I've never had chicken and dumplings like this before!!!! YUM!!!!

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  2. Well.... it's not exactly chicken and dumplings because there aren't actual cut dumplings involved, but it gives you that "feeling" because of the texture with all how the flour bakes into the mixture. (Does that makes sense LOL???)

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  3. Mmmmmm, makes sense to me! Love chicken and dumplin's, so I am sure I will like this. Do you roll and cut dumplin's? I drop the batter. I've never had the rolled and cut dumplin's.

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  4. This looks amazing! I'm a big fan of chicken and dumplings. Ultimate comfort food! I'll have to try this one soon.

    I'm loving your blog, thanks for stopping by mine. I love Southern cooking...and Southern women for that matter. We lived South of Atlanta for 18 months until we moved back to the Midwest over the summer. Those women were amazing. Talk about Southern hospitality. Not only did they make me feel right at home and welcome, they brought me delicious chicken and dumplings. And now we've come full circle...better sign off.

    Just wanted to say: I'm a fan!

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  5. I have to say this is a beautiful blog site! I actually was going to make Chicken and Dumplings this week. Now I am going to make this instead. Glad I found you.

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  6. Hi Krista and Nana! Thanks so much for stopping by and takin' the time to stop and write. Hope to see more of y'all around again too!!

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  7. OMG! This blog looks good enough to eat.

    I'm so glad I found you via The Secret Is In The Sauce. I am definitely linking to you.

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  8. Oh my goodness what a great compliment! Thanks so much!!

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  9. Wow, I haven't have chicken and dumplin for many years, gonna try this recipe very soon. Thanks, and keep those good dishes comin.

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  10. This recipe , I have to say was soooo easy and tasty ..I make Chicken and Dumplings alot ..and lastnight I did not want to do it ..so instead I followed your recipe...and it was wonderful ...the creaminess ooo wow is all I can say ...I paired it up with Fresh corn and Homemade Biscuits .... The kids wanted more ..but I ran out. Smiles Thanks for this recipe ...it will continue to warm our families stomachs for years to come!! huggs, Kellie

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  11. I tried this recipe for the first time last night.My husband loves chicken and dumplings.He loved this dish.He went back for thirds haha!

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  12. Somehow I missed this when I was looking through your archives, but a blog friend pointed it out and I'm glad she did! It's wonderful, and wonderfully easy!

    I make rolled and cut dumplings, drop dumplings and also steamed dumplings where I make a seasoned biscuit dough dropped onto a perforated pizza pan that sits over a wide pot of boiling water. (Cover with a domed lid and steam until done.) The creamy chicken gravy is spooned over them just like sausage gravy on biscuits. I learned to make them when I worked for a caterer and they are a huge pain to make but oh so worth it.

    They make me appreciate your easy, tasty recipe all the more. :)

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  13. This was so YUMMY!My family of 7 ate it up. I'm expecting again and I've been craving this like crazy. Thanks so much for all the great recipes :)

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  14. Thanks so much everybody! So glad you all enjoyed it - it's a favorite around our house for sure.

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  15. I'm making this for dinner tonight. Again!

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  16. I made this recipe yesterday and it was wonderful! It looked exactly like the pictures you posted, and my husband and I loved it. Thanks for this recipe!

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  17. Does anyone know if this dish will freeze? I know I roll my dumplings out and freeze them in advance so I don't have as much work to do Thanksgiving morning. Just wondering, then I can be a whole step closer.

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    1. Left overs are great but NO it does not freeze well

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  18. Does anyone know if this dish will freeze well so I can make it ahead of time and just pop it in the oven Thanksgiving morning?

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  19. Honestly I don't know about freezing this, but I don't think I would. You could certainly prepare the chicken ahead, but the batter is not something that I think you could pour on and expect the same results. That said, if you'd got cooked chicken, this comes together very quick. Enjoy!

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  20. Kellie Parker- ShulverNovember 16, 2010 at 9:31 AM

    I have actually tried freezing this dish before it has been cooked and I did not get very good results...the consistency is not as good as when you first bake it ... I have also froze it after baking ... its just not the same as baking it the very fist time. I agree with mary ..this is a quick dish to make. just buy a rotiseri chicken to make it quicker. hope that helps.

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  21. Thanks so much Kellie - I had a feeling this might not translate well to the freezer - I appreciate you popping back by the share your experience! Thanks so much!!

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  22. Thanks, guess I'll not make it and freeze for Thanksgiving. I'll make the real thing that morning.

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  23. I just put this in the oven, I think we are gonna be VERY happy!! The flavors are all my favorites. I did add some dried parsley and black pepper over the chicken. (just cause I like pepper in my dumplings). Thanks for a great recipe.

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  24. Sounds like a great add in to me! Hope you enjoy it.

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  25. Made this for dinner with veggies and creamed corn biscuits. Delish!

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  26. Lola, now that's one fine supper!! Glad you enjoyed it - it's a site favorite for sure.

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  27. I made this yesterday, very tasty and quick stand in for chicken and dumplings. I sprinkled a little black pepper on the top and added a handful of frozen peas, just because I needed to use them :-) I bought an extra rotisserie chicken from Costco with the intent to use some of it for this recipe. I didn't add any salt as you mentioned, and it was perfect. Thanks for sharing!

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  28. Spyce, so glad you enjoyed it! Thanks so much for taking the time to come back and comment!

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  29. I am making this for dinner tonight, because it looks so good, and the reviews where great for the recipe. I used a Rotisserie Chicken from Costco and added pepper. It smells good.

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  30. Ugg just when I'm on a diet but I've saved it for future references. I can make it gluten free too! I'll let you know how it taste! :)

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  31. Made this tonight and it was a big hit! My husband went back for seconds...and thirds! And my two year old loved it too! I hid some cooked carrots in hers. ;-). I am becoming a fan of your site. I made the king cake last week...yummy!

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  32. Hi Joanna! Glad it was a hit!! It is a site favorite, probably because it is both easy and tasty!! So glad you're enjoying the recipes and thanks so much for reading and for taking the time to come back and comment - I really appreciate that!!

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  33. I think I need you to move into my house- my kids absolutely adore all your recipes and this was no exception! I threw in frozen corn and peas and some diced carrots which were hidden nicely among the chicken for my veggie hater 6 year old- thanks Mary, this is definitely a keeper, and I can use the stock to make your delicious chicken and dumpling soup.
    Jane xx

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  34. You're so welcome Jane! Thanks for taking the time to come back and comment!!

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  35. Very good and very easy. I won't be making it the other way ever again!

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  36. Glad you enjoyed it Karen! Thanks for taking the time to come back and comment.

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  37. Oh wow...I made this last night and it was a winner! Its all I can talk about today:) my hubby said its definitely a keeper. Thanks for sharing your wonderful recipes. Love them!

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  38. Thanks so much! It's a site favorite - so glad y'all enjoyed it!!

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  39. Great for when your short on time. I made this 2 weeks ago, very easy. But next time I'll double the recipe.

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  40. I'll probably add veg all and call it pot pie! Sounds so easy, yea!

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  41. Update: I made this again with a homemade cream of chicken soup (flour, butter, milk, broth) and it was even BETTER!! :-)

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  42. Baking this now.. cant wait to taste it.. I did substitute.. I used bisquick instead of flour.. I have make dumplings before with bisquick so.. I used six thighs instead of breasts.. I will let you know how it turned out thanks for sharing this easy recipe. Sandy

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  43. I love,love, love your site !!!! Good ole southern cooking like my Mom & Grandmother made. Everything sounds so delicious, I don't know what to try next.

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  44. I can't wait to make this! I've never made chicken & dumplings - this looks easy enough for me to finally give it a try!! Thanks Mary!

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  45. It's a casserole representation of it but not quite the same, though it is a site favorite Steph! I do have a regular chicken and dumplings recipe on here too though if you ever want it. This isn't the one I was talking about on Twitter the other day - I haven't posted the other casserole yet, probably next week or whenever I can get it typed up. Things are crazy right now. It only took me months to make it LOL! :)

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    1. Does anyone know if you can use salted butter thats all i have on hand

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    2. Sure! Just keep in mind any added salt you have elsewhere. There is some in the self rising flour & you'll have sodium in your broth or bouillon if you make your own broth, and sodium in the soup, though you can use lower sodium products for both of those. That's why I mostly use unsalted butter so I can have more control over the other sodium.

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  46. Posted you to my face book page for all my friends and family to enjoy.Yours is hands down the best recipe site ever!

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  47. Thank you and thanks for sharing my site with your friends and family too! I appreciate that!!

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  48. I am making this tonight! I absolutely love this site!

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  49. Thanks so much Julie - hope you enjoy the casserole!!

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  50. can this be made the night before?

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  51. Hi Sandy! Honestly I don't know. Haven't tried to fully assemble this ahead because it comes together so fast, so long as you have your chicken cooked already. You could certainly do that ahead with no problem - just remember to reserve the broth & don't dump it! From there it's just a simple whisk of flour and milk to pour over the top of the chicken, and mixing the chicken broth and cream soup to pour that on top of the flour/milk mixture. If you decide to try it, let me know!

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  52. Mary, I hope you don't mind me adding to your last comment. I have made this dish many times and once in a while (not often!) we have leftovers. In my opinion, leftovers would be the same as making this the night before and re-heating it. We love all kinds of leftovers here, and the leftovers of this dish are good, but I have to say that this is one dish that is better fresh out of the oven.

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  53. Found this through Pinterest and made it last night for dinner. It was delicious! All 3 of my kids loved it...and you know what a triumph that is! LOL! There were no leftovers. Thanks for sharing this recipe!

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  54. Yes I do Lauri - glad they enjoyed it! Thanks so much for stopping back by to let me know that you tried it too. I appreciate that!

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  55. Made this last night & it was sooooo yummy! My boyfriend even called me this morning & asked for me to bring him leftovers for lunch.

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  56. This was SO SO GOOD!!! Perfect comfort food and so very easy to make = ]
    I will make this again and again...

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  57. making this tonight can't wait to taste it.....thanks for this simple but I am sure will be delicious recipe.

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  58. It turned out soupy, anyone know why this might have happened??? Thanks

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  59. Hi Camden Crew! Shouldn't be soupy. Can you tell me if you made any adjustments to the recipe ingredients?

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  60. It was a little soupy at first, I think that I should have let it sit for about 5 mins after I took it out of the oven. I didn't do anything different and even went over it several times to make sure I didn't miss anything....It turned out pretty good after I let it sit, will make again and add a little salt and pepper because I used the broth from the split chicken breast that I boiled. Made some biscuits to go with....thank for the recipe

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  61. made this for dinner tonight after i found it on your site! it had great flavor and was very creamy! I halved the recipe, as i was making it for only 2 people, but it turned out great! i must admit i accidentally over-baked it when i got busy and forgot to set the oven timer (so my chicken was a bit chewy) but the flavor was still great! thanks for sharing!

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  62. I tried this last night and all I can tell you is that the ENTIRE RECIPE got eaten up by myself, my husband and my teenage son. I had planned on having leftovers!

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  63. I'm so glad that you enjoyed it! Thanks so much for taking the time to come back and leave a comment to let me know.

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  64. This is as good as my Granny's made from scratch...Friends loved it too. Thank for a wonderful dish.......

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  65. Found this recipe on Pinterest and decided to make it tonight. My family loved it! I can't believe how easy it was to make!

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  66. Oh Val I love this dish but I'm sure your Granny's real C&D is much better!! Glad you enjoyed it - it's certainly a site favorite.

    I know Michelle, right? I made it tonight myself - we love it!!

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  67. Yet another comment on this recipe and yet another variation. I used the leftover pork from your Smothered Pork and Rice recipe in place of the chicken, and I used the pork gravy from the same recipe in place of the chicken broth/cream soup mixture in this recipe. Delicious!

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  68. LOL Annie, but that's okay - I love all the variations you come up with. That sounds great!!

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  69. This recipe is a life-saver...well, maybe that's a little dramatic. Anyway, my husband LOVES chicken and dumplins. I've been trying to master them since we've been married. Sometimes I make them and they're great, sometimes they're horrible. This recipe is no-fail though. I found this on Pinterest and decided to try it instead of the old-fashioned version. He loved it! It is officially in my recipe book. Thanks so much. I won't have to labor in the kitchen and cross my fingers my dumplins turn out!!!!!!

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  70. You're welcome Cherith & I'm so glad that your husband enjoyed this!!

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  71. Mary,
    My husband & I loved this recipe. So easy and he said immediately, this is a keeper. He can't wait until tomorrow night for leftovers. I can always depend on your recipes being great. Keep on doing what you do best!

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    1. Thanks Brenda! It's certainly a favorite around here & I'm so glad y'all enjoyed it. Thanks so much for taking the time to come back and let me know!!

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  72. FABULOUS! I cooked a whole chicken the day before shredded and put in fridge. All I had to do was melt butter in pan, throw chicken on top, mix milk and flour and chicken broth and soup... this was amazing and so easy! My husband loved it! We ate it served on mashed potatoes. Thank you!

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  73. You're welcome! It's a man and kid pleaser for sure - thanks so much for taking the time for coming back to let me know that y'all enjoyed it. I do appreciate that!

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  74. i found this recipe via Pinterest and decided to try it for dinner tonight. to be honest, i didn't have very high expectations for it, but i must say, i was very pleasantly surprised. my husband and i both really liked it. i'll definitely be making it again in the future. thanks for sharing!
    God bless! :)

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    1. So glad that it exceeded your expectations Emily! It's really so simple but very delicious - I'm glad y'all enjoyed it!

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    2. made it AGAIN for dinner last night! lol! we liked it just as much, if not more, the second time around! :)

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    3. Isn't it ridiculous?!!! Love things that are so easy but yet so tasty. This recipe has gone kinda viral for that very reason. Have a wonderful Friday & weekend Emily!

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  75. I overcooked it and kinda burnt the bottom to a golden-y brown crisp AND I STILL ATE 3 HELPINGS (in the form of 2 giant bowls, so technically it was only 2 helpings...yeah, we'll go with that story). Oh my GOSH was it good! I added peas and carrots and garlic/onion powder and will not be sharing ONE BIT of the entire casserole with anyone! I feel like I need to give you a huge, warm hug and bake you a buttermilk peach pie as a thank you for this recipe--because as we all know, thank you's are best said with baked goods. ;)

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    1. LOL, I understand the whole burning thing - I am notorious for getting distracted and doing that myself!! So glad you enjoyed it Kayli & thank you!

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  76. I just made this for dinner tonight......the hubby & I LOVED it!!!! Another awesome recipe from Deep South Dish:)))). I did add some extras: fresh thyme, fresh parsley & Slap Ya Mama (of course) - will DEFINITELY make this again!!!

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    1. You know every time I think about adding in extra seasonings on this one I back out & leave it alone, though I don't realy know why! Glad y'all enjoyed it Tricia!

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  77. made this and it was so yummy. Going to share it on my family blog and give you and your blog full credit with a link. look forward to makin it again!thanks for sharing

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  78. I was wondering if this could be made into a freezer meal, if so what changes (if any) should be made? Thanks in advance!

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    1. Hi Sally! No, I wouldn't recommend freezing this dish based on Kellie's experience a few comments up. It doesn't take long to put together though!

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  79. Made this for dinner last night, and everyone loved it! My only (minor) complaint - I would have liked more dumplings. I didn't measure my shredded chicken - just used 4 chicken breasts. They were from Costco, so maybe bigger than average? Anyway, it was excellent. I've loved all of your recipes that we've tried. Thanks!!

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    1. Could be - some of those breasts are mighty plump! Anyway, you want somewhere between 3 to 4 cups shredded chicken overall. I'm glad the family enjoyed the dish & thanks for stopping back by to let me know!

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  80. I guess if I would've read the recipe in the yellow area, I would've gotten my answer. I just read the steps...
    Looks delish! I'm making it for lunch for my kiddos today!

    Laurel :)

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    1. No problem Laurel!! Maybe I need to clarify in the tutorial a bit better - it's hard being your own editor at times. I don't think that's bound to change at any point so thanks for letting me know. Anyway, while it's not like the real deal chicken & dumplings of course, it's sure a nice quick casserole that gives a similar flavor and it's definitely a site favorite. I hope that everybody enjoyed the recipe!

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  81. This is in the oven right now... Can't wait to try it! I tink next time I will add a few potatoes and carrots.

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    1. It's delicious all on its own, but also very easy to add to - hope that you enjoyed it!

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  82. This is a great substitute for real dumplings!! ;D Thank you, excellent meal!

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    1. Thanks Lynea - glad y'all enjoyed it & I truly appreciate you stopping back over to let me know. Thanks so much!!

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  83. DEAR MARY ,WE JUST ATE THE DUMPLING CASSEROLE!!!! WOW ,JUST GREAT .THANK YOU !!! WILL BE MADE AGAIN ,FOR SURE !!!!!GENNY AUG.19TH 2012

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    1. Thanks so much Genevieve! It's one of my favorite casseroles too!! Thank you for taking the time to come back and comment - I really appreciate hearing from readers when they try recipes. Thanks again!!

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  84. Dear Mary

    The dumpling casserole was a success. Will definetly be on my menu again.

    Thanks Genny

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  85. I have some precooked chicken already, which means I don't need to cook the chicken in the chicken stock. So, do I still need to mix 2 full cups of chicken stock with the cream of chicken soup at the end of the recipe? If I would have to cook chicken in in the chicken stock, then some of that 2 cups of stock would typically boil down a little. I don't want to have a watery casserole from mixing too much stock with the soup. Thanks..and can't wait to try the recipe :)

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    1. Yes, you do need the 2 cups of broth regardless of whether it's from cooking the chicken or from bouillon or canned/boxed broth. If you're cooking raw chicken, I just didn't want you to throw that out. Hope that helps!

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  86. Was delicious but way too salty. Next Tim's I won't add salt to the flour mixture. Very yummy and easy dish though!

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    1. Hi! I'm so glad you enjoyed it. Thinking about it being overly salty - if you're using a commercial chicken broth that would definitely bring in extra salt. If you use bouillon to make the broth, that is highly salty. Try it next time using unsalted butter, low sodium chicken broth, and no added salt if you're doing a homemade substitute for the self rising flour. That will leave the only major salt source the cream soup & you can actually also use the lower sodium soup, but remember, you do want some salt for the flavor so don't eliminate all the sources. I think that will help - let me know!

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  87. I made a gluten free version of this tonight. It had the exact taste of chicken and dumplings, but not the texture. It was more of a thick dumpling sauce. I'm not sure if this was caused by the gluten-free flour. Sometimes things don't work out as they do with traditional flours. Regardless I'll try it again because we enjoyed the taste. Thanks for the recipe!

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    1. Very likely the gluten free flour because the flour does form a fluffy layer, reminiscent of a dumplings and not a sauce.. but I'm glad you enjoyed it Tracy! It is s tasty little casserole.

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  88. I've been intending to try this recipe for some time and finally got around to it a few nights ago -it was a big hit. It's a perfect dish to make when you want comfort food but you don't have a lot of time to spare. I'm going put this in my "rotation" of dinner recipes. I enjoy your website so much, I appreciate all the time and effort you must spend on it.

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    1. Thanks so much for that sweet comment! I probably spend as much time working on this website as I have on any other job I've ever held as a workaholic, so it really makes me happy to see that it shows. Thank you.

      I love this casserole too - while it's not like homemade chicken and dumplings, it's sure a great way to get the flavor in a casserole form!

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  89. made this tonight with the hopes of having dumplings,.. sad to say, It didnt happen. I only added some seasonings to the broth while cooking the chicken. and didnt change a thing. It still tasted good, but we sure missed having a nice thick dumpling to sink our teeth into. I don't know what I did wrong.

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    1. Oh darn Sharon, I'm sure you didn't do anything wrong & I hate that you were disappointed! This is not a "chicken and dumpling" recipe. It's a casserole - so while it's reminiscent of chicken and dumplings flavor but in a casserole form, it's not like the real deal chicken with dumplings. No casserole will ever be able to match up to that.

      I do have a couple of chicken and dumpling recipes here that would probably be more to your liking if that is what you were expecting, but they do take a bit more work - although one is a quicker shortcut version from stewing down a whole chicken. This is just an easy casserole that have the flavor but can't match the original!!

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  90. Thanks for your reply. it just reminded me of creamed chicken. LOL. I will look up your other chicken and dumpling recipes.

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    1. You're welcome! You can't beat homemade chicken and dumplings - probably my #1 comfort food. Most southerners like the rolled, flat dumplings but I've always preferred drop dumplings - nice & fluffy. That's how my Mama made them. It sounds like that's what you're looking for too.

      For this casserole, the bottom layer should be a little bit like a stewed chicken would be when it's cooked, but the flour and milk layer that you pour over the chicken should puff up when it bakes and push through the cream soup and broth topping in sections, to form bubbly puffs in the casserole that's reminiscent of a dumpling. The top layer isn't just a crust, it should have some puffy lumps in it.

      Self rising flour works best for this casserole so it rises and puffs up well. If you substitute regular all purpose flour & add in the baking powder yourself, make sure you are using fresh baking powder too or else it won't rise either - and always shake your baking powder container anytime you use it. Plain all purpose flour alone will not work.

      Anyway, these characteristics are why I called it chicken and dumpling casserole! Did yours not look at all like the picture at the top?

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    2. I just made this recipe and the same thing happened to me. It's pretty soupy. I'm guessing it's because my baking powder is not fresh. I wish I would have seen this comment before I made it. Oh well!

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    3. Be sure to let it cook long enough - all ovens vary - and also that you let it rest. Also, don't know if you made any adjustments, but if you use the Healthy Request lower fat soups, those tend to be soupy in a casserole too.

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  91. Having lived in GA for 3 years, and now misssing some of the good Southern food, when I found your site, it was immediately bookmarked for later use. Made this last night, but added tabasco sauce and cheese for a cold-cure and it turned out fantastic. Only regret is that I didn't make more :P
    Making creamy chicken tortilla soup tonight, as per your recipe, and hoping it turns out just as nice :)
    Thank you for the amazing recipes, me and my housemates love them :)

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    1. Thanks Katie! Hope you also enjoy the chicken tortilla soup & get to feeling better soon!

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  92. Having lived in GA for 3 years, I miss some of the good Southern food, so when I found your site, it was immediately bookmarked for later use. Made this last night, adding cheese and Tabasco sauce (brilliant cold-cure) and it turned out fantastic. My only regret is that I didn't make more :P
    Making creamy chicken tortilla soup tonight, as per your recipe, and hopefully it'll turn out just as nice.
    Thank you for the amazing recipes, me and my house mates love them, and I have a feeling I'll be using many more of them in the future :)

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    1. Thanks so much Katie - I hope that you enjoyed the soup also!

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  93. Made this last night. My husband gave me the crazy eye when he saw it in the pan. As you said, NOT the most beautiful dish but Lordy! SO yummy! My eight year old asked to eat leftovers for breakfast! Hehe

    Thanks for another keeper! I truly enjoy your site and your delicious recipes :)

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    1. Yeah, it's not the prettiest dish on the block, but it sure is good! Glad y'all enjoyed it & thanks for letting me know!

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  94. Just made this dish for the first time tonight. Really simple, fast and DELICIOUS. Served with green beans made a great dinner. Going to have it over fresh hot corn bread next time.

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  95. Made this last night for dinner and the family ate the whole thing! This dish will definitely be served regularly! Thanks Mary!

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    1. I'm so happy they enjoyed it Kat - thanks for letting me know!!

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  96. My sisters and I made this a few weeks ago. We made the pot pie version. It was delicious! We all loved it, but it didn't look anything like your pic. We added carrots, celery, potatoes, onion and frozen peas, all cooked in the chicken broth and seasoned with a bay leaf. It was delicious! Thanks for sharing your recipes.

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    1. You're welcome Kim & I'm so glad you enjoyed it. Thanks for stopping back by to let me know! As for the picture, I can assure you that the casserole pictured here in my post is indeed a picture that I took of this very casserole recipe. Except for the add-ins I didn't use, your casserole should look somewhat similar!

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  97. I have an adult day care center and while my chef was on vacation, I made this for my clients. It was a HUGE hit! I now have one in the oven for my family. Thank you for sharing this awesome recipe!

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    1. You're welcome Lisa & I'm thrilled it was a hit!!

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  98. This was beyond awesome and so easy to make. My husband loved it and already wants me to make it again so he will have some to take for his lunch this week. I have passed this on to my friends too!! Thanks for sharing.

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    1. You're so welcome! I'm glad that your husband enjoyed it - that's always a compliment to me to get the hubby approval! Thank you so much for taking the time to come back by and let me know you enjoyed it too Lori!

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  99. I have made this twice and it is easy and great!

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  100. I have made this twice and it was easy and great.

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  101. Ooof! I'm stuffed! It was delicious...It took more like 50 minutes in the oven and 10 minutes sitting to be the right consistency for me, but I may have expected more "dumplings" than I should have. I served with some smothered green beans and biscuits...bomb diggity awesomeness!

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  102. Oooof...I'm stuffed! It was awesome. It took 50 minutes in the oven and another 10 sitting to be the right consistency for me, but I may have expected more "dumplings" than intended. I served it with smothered green beans and biscuits (I am a Southern girl after all). Delicousness!!!

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  103. Ok so I used your dumplings on chilli....omgoodness what a hit!!!! We love drop and cut dumplings... Oh hell we just love dumplings!!! I seasoned the batter with polenta style fine cornmeal, parsely, garlic and a bit if fresh basil and dill... This batter held the herbs and took the meal so well....it puffed so beautifully.. you basically saved my bacon for dinner tonight. Thank you!!!! your blog is a treasure!!!

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    1. I think you are onto something here!! Thanks so much & glad that you were inspired!

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  104. Would this keep for a couple of hours all mixed and not baked? Trying to make some easy dinners for my grandaughter when she gives birth to her second baby. I would like for her to just be able to pop it in the oven. Thanks for all your recipes. Love them!

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  105. Not really sure Rosemary - but it does reheat nicely in case you want to bake it a little short, let cool & wrap. Thanks so much - I'm glad you're enjoying the recipes & congratulations on the new grandbaby!!

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  106. I'm going to give this a try later this week - it looks great, and REALLY reminds me of my grandmother's chicken pie recipe (the main difference being that hers was the chicken, cream of celery soup, broth, and butter all mixed up and then a cup of Bisquick/cup of milk mixed together and poured on top for the crust). I think I've already got all the ingredients!

    I just found your site so I think I'll be getting several recipes from here - I already can't wait to try the Sour Cherry Lemonade too!

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    1. It's really very much like a chicken pie - layering the ingredients rather than mixing them together is what makes it lumpy and dumpling like! Please let me know what you think!

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    2. I made it yesterday (couldn't wait til later in the week!). It turned out pretty good - I was a little pushed for time so I used a rotisserie chicken and Bisquick instead of self-rising flour. I liked it, though I think that since it looked kind of like my grandma's chicken pie my mouth was expecting it to taste a little more like it - I did really like it but the cream of chicken soup was a little bit bland in comparison to cream of celery. So I think next time I make it I'll use fresh chicken that I've boiled myself and probably some cream of celery soup instead. But I really did like it! Thanks again for the recipe!

      And sorry for the duplicate post below - not sure how that happened!

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  107. I'm going to give this a try later this week - it looks great, and REALLY reminds me of my grandmother's chicken pie recipe (the main difference being that hers was the chicken, cream of celery soup, broth, and butter all mixed up and then a cup of Bisquick/cup of milk mixed together and poured on top for the crust). I think I've already got all the ingredients!

    I just found your site so I think I'll be getting several recipes from here - I already can't wait to try the Sour Cherry Lemonade too!

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  108. I made this earlier this morning for dinner tonight. My kids kept trying to figure out what it was. I did taste it before I went to work and I must say......It was Wonderful!! :) My husband and son have been asking me for weeks to make chicken and dumplings and this will definetly hit the spot. Thanks so much!!!

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    1. You're welcome Andrea & thanks so much for coming back by with feedback! It's not quite the same as good ole old fashioned chicken and dumplings of course, but it's a nice easy casserole for in between.

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  109. Have it in the oven right now!! My family loves this casserole. We have it at least once a month. I take it to family functions and always get asked for the recipe!!

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  110. I made this last night and all I can say is YUM! This is so easy and so good. Took advantage of a rotisserie chicken I had on hand and also sauteed onions, shredded carrot and celery in a little butter. Its a keeper.

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    1. Thanks so much Susan - I'm glad y'all enjoyed it!

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  111. I'm looking forward to making this, but wondered if low-fat milk would work as well. Do you normally use whole milk? Thanks!

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    1. Yes! Of course whole milk would make it creamier but we almost always have 1% (or if I'm feeling wild, 2%) milk in the house, so that's what I use Sara! I do prefer to use the original "Great for Cooking" soups because the green label healthy request and/or lower fat soups are much more watery and that makes a difference in casseroles. They are still good, just not as thick in the end. Hope you enjoy the casserole!!

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  112. My son-in-law made this recipe last night and it was wonderful. I could have eaten the whole casserole dish LOL I did have him add a teaspoon of poultry seasoning, Oh my we will be making it again and also making for an elderly couple we take food to. I am sure it will be very good warmed over.
    Thanks for posting this. Also he said it was so easy!!!

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    1. You're welcome Evelyn! It really is a great casserole & I'm so glad y'all enjoyed it!

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  113. Can you use bisquick instead of flour and if so, would I use less milk or same amount?
    LOVE this recipe! Thank YOU!

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    1. Hi! I have not used Bisquick for this recipe, but in the comments above you'll see mention of using baking mix and there is a variation of this recipe floating around the internet now that subs Bisquick in for the self rising flour. It's just an equal substitute with no other adjustments needed, although the variation I've seen used a full stick of butter, 2 cups of Bisquick and 2 cups of milk for the same 9 x 13 inch pan, though I'm not sure why they did that! More volume I guess to stretch it out more. You'll need to increase cooking time if you double those ingredients though.

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  114. I wonder if you could incorporate some frozen mixed veggies & if so...what to do to prevent it being too soupy? Any ideas?

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    1. Sure! To avoid them weeping liquid into the casserole, just thaw them in a colander so any water drains off.

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  115. We had this last night using leftover rotisserie chicken and OMG it was fantastic!! This is true comfort food at it's best. There are four of us (two being little ones) and there was hardly any left. Will definitely be a go-to recipe. It was soooo simple and uses things we always have on hand. Loved it!

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    1. I just love this one for that very reason Emily! I'm so glad to hear that your family enjoyed it & thank you so much for taking the time to stop by and let me know. That really means a lot to me!

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  116. Soooo - does this recipe go in a 9x13 pan or do you have to double it for a 9x13 pan?

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    1. The recipe itself as it is written is for a 9 x 13.

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  117. Mary, have you ever tried halving the recipe? I live by myself and a full recipe is overkill for one person. Hope you had a great Thanksgiving as we did.

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    1. Sure did Dalton though I was pretty lackluster from all the carbs for a few days afterward this past weekend. I'm not used to all those carbs all at once! Even for the 9 x 13 pan this isn't a huge casserole and though it doesn't freeze well, it does reheat nicely, but I have had readers halve it.

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  118. I think I'll add some green Chile!

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  119. I just made this. And OMG it was amazing. Adding some of the vegetables like carrots celery really made it turn out really well. All my guests were pleased with it :)

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  120. Really great recipe I made it tonight. And added some fresh carrots and celery to the casserole made it amazing! My guests really enjoyed IT!

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    1. Thank you Mark! I just love the versatility & ease of this casserole & so happy to hear that you and your guests enjoyed it. Thanks for taking the time to come back and let me know - that always means a lot to me!!

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  121. love your site, I am not a fan of "cream of anything" soup. Do you have a tasty homemade recipe that I could use for recipes that use canned cream of chicken? I have tried many of your recipes since finding you through a friend's page, they have been truly delicious. thank you

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    1. Thanks so much & I completely understand about the cream soups, though I have always used them and probably pretty much always will!! I did make up a homemade version when I was out & was very happy with it, however that said... I have not ever substituted anythig on this recipe so I can't say for sure how it will work. You'll find it here. Unfortunately it's not a single can substitute, but please let me know if you try this casserole with it so I can update the recipe!

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  122. I've made it with home-made "cream of chicken" several times and it is AWESOME!

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    1. Thanks so much!! Would you mind sharing your version of homemade cream of chicken?

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  123. I just made this and it might be the best recipe I've ever made!! It will definitely go into the regular rotation - I'm already trying to decide when I can make it again! ;) Next time I may add some peas & carrots to it as suggested to make it even more pot pie like. Thanks so much for the awesome recipe!!

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    1. You're welcome! Isn't it just a wonderful recipe for those busy nights? It's great with the veggies added too.

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  124. Hi i have made this recipe several times. I am gluten free so i make it gluten free. I either use gluten free bisquik or make up my own self rising flour. I also make the cream of chicken soup from scratch. It is a big hit everytime in our house. I add corn and potatoes to it.

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    1. Thanks so much for sharing this for our GF readers!

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