The trick to this delicious chicken and dumpling casserole is not to stir it! Simply pour the ingredients in as directed and bake it up. A family favorite!
Why this recipe works
We love an easy weeknight dinner casserole. This chicken and dumpling casserole is quick and simple using frozen veggies, rotisserie chicken, and condensed cream of chicken soup.
Ingredients you will need
How to Make Chicken and Dumpling Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Fill a medium bowl with very hot tap water. Add frozen vegetables to the water and set aside.
- Preheat oven to 400 F.
- Cut butter into 4 pieces and place into a 13×9 casserole dish or baking pan. Place pan in the oven until the butter is melted.
- Layer the cubed or shredded cooked chicken over the melted butter in the pan.
- Drain the frozen vegetables and layer over the top of the chicken.
- In a medium bowl, whisk flour, baking powder, and salt. Slowly whisk in the milk until completely combined. Gently pour the flour mixture over the chicken and vegetable layer. Do not stir, and be careful not to disturb the chicken and vegetable layer.
- In a medium bowl, whisk the broth and cream of chicken soup together until well combined. Slowly and carefully, pour the soup mixture over the flour mixture. Again, do not stir, simply layer.
- Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Frequently Asked Questions
This chicken and dumpling casserole can be refrigerated for up to 3 days. To keep it longer, you can freeze it tightly wrapped for 2 months.
For this particular casserole, we don’t recommend making it ahead. The layering that you do will create the crust on top. If you make it ahead, the ingredients run the risk of settling and your “dumpling topping” will not be on top! As stated it the recipe, make sure not to stir!
Chicken and dumpling casserole is a comforting recipe you’ll want to keep on hand. Great for busy weekdays when you’re looking for an easy meal to make!
More Casserole Recipes
- John Wayne Casserole
- Bacon Cheeseburger Casserole
- Mexican Chicken Casserole
- Macaroni and Cheese Casserole with Ham and Peas
- Chicken Stuffing Casserole
- 7 Layer Casserole
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Chicken and Dumpling Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups frozen mixed vegetables we like peas, carrots, and corn
- 4 tablespoons unsalted butter
- 3-4 cups rotisserie chicken cubed or shredded
- 1 cup all purpose flour
- 1 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup milk
- 1 3/4 cups chicken broth
- 10.75 ounce condensed cream of chicken soup 1 can
Things You’ll Need
Instructions
- Fill a medium bowl with very hot tap water. Add frozen vegetables to the water and set aside.
- Preheat oven to 400 F.
- Cut butter into 4 pieces and place into a 13×9 casserole dish or baking pan. Place pan in the oven until the butter is melted.
- Layer the cubed, cooked chicken over the melted butter in the pan.
- Drain the frozen vegetables and layer over the top of the chicken.
- In a medium bowl, whisk flour, baking powder, and salt. Slowly whisk in the milk until completely combined. Gently pour the flour mixture over the chicken and vegetable layer. Do not stir, and be careful not to disturb the chicken and vegetables layer.
- In medium bowl, then whisk the broth and cream of chicken soup together until well combined. Slowly and carefully, pour the soup mixture over the flour mixture. Again, do not stir, simply layer.
- Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Video
Expert Tips & FAQs
- This chicken and dumpling casserole can be refrigerated for up to 3 days. To keep it longer, you can freeze it tightly wrapped for 2 months.
- For this particular casserole, we don’t recommend making it ahead. The layering that you do will create the crust on top. If you make it ahead, the ingredients run the risk of settling and your “dumpling topping” will not be on top! As stated it the recipe, make sure not to stir!
Nutrition
Amanda Formaro
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Kathi says
Thanks Amanda for a great casserole. However, since there is only me I cut it in half and baked it in an 8 X 8 cassetole dish and I still had leftovers to two more dinners.. I did make a couple of changes: I changed the Cream of Chicken to a soup with no MSG and that was Campbell’s Healthy Request. I used Better than Bouillon Chicken base. I also added 1 tablespoon of minced garlic and 1/2 onion grated. OMG – was it ever good. Thanks again for a terrific basic recipe.
MAT says
How do you “make” the dumplings?
Do the dumplings just “appear” in the baked casserole? Recipe seems to leave out any reference to dumplings – please advise!
Thanks. MAT
Amanda Formaro says
Yes they bake up from the layers that you add. Remember not to stir, just follow the recipe and they will bake up!
Sue Charlton McEndree says
I make this quit often, but don’t layer it in a casserole. I put the chicken in a pot & cover with chicken broth, then add the thawed vegetables. I add the cream of chicken soup when the vegetables are almost done. I make bisquits separately & ladle the chicken mixture over the bisquits. It’s almost like chicken pot pie. You can also use turkey in this.
Cheryl says
This was delicious, no leftovers here! Instead of frozen veggies, I parboiled potatoes and fresh carrots. Even my fussiest cleared his plate. Thanks Amanda!
laurie mahoney says
This is a definite 5 star recipe. Comfort food, It was delish. I followed the directions exactly. The 13 x 9 pan was wiped out and my two guys loved. The dumplings are awesome and it is like you were preparing it all day.
Amanda Formaro says
Hooray! So glad you loved it Laurie!