I’ve always made the chicken and dumplings I was raised on with big fluffy dumplings cooked on top of the broth from the chicken. LOVE the stuff, but I found this Chicken and Dumpling Casserole recipe and tried it last night…OMG, SO quick and easy and DELICIOUS!!!!
This casserole starts with pulled chicken from a rotisserie chicken, making it incredibly convenient and flavorful. The chicken is spread in a 9×13 baking dish and topped with melted butter, giving it a rich and savory base. Seasoning the chicken with a little salt and pepper enhances the natural flavors and sets the stage for the layers to come.
Ingredients
- Pulled chicken from a rotisserie chicken (no skin)
- 1 stick of butter, melted
- 1 cup milk
- 1 cup self-rising flour (must be self-rising)
- 2 cups chicken broth
- 1 can condensed cream of chicken soup
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F.
- Prepare the Chicken:
- Spread the pulled chicken evenly in a 9×13 baking dish.
- Pour the melted butter evenly over the chicken.
- Season with a little salt and pepper.
- Prepare the Flour and Milk Mixture:
- In a medium bowl, whisk together the self-rising flour and milk.
- Slowly pour this mixture evenly over the chicken. Do not stir!
- Prepare the Broth and Soup Mixture:
- In the same bowl, whisk together the chicken broth and condensed cream of chicken soup.
- Slowly pour this mixture into the baking pan over the flour and milk mixture. Do not stir.
- Bake:
- Bake the casserole uncovered for 45 minutes.
- Serve:
- Let the casserole sit for a minimum of 5 minutes before serving, allowing the dumplings to finish forming. The longer it sits, the more dumplings you get.
- Enjoy! It’s just as good the second day, too!
This Chicken and Dumpling Casserole is not only quick and easy but also a comforting dish that brings back memories of traditional chicken and dumplings with a modern twist
Next, in a medium bowl, whisk together 1 cup of milk and 1 cup of self-rising flour. It’s important to use self-rising flour for this recipe to ensure the dumplings form correctly. Pour this mixture evenly over the chicken, but do not stir. The magic of this recipe lies in the layers, which create a perfect texture for the dumplings as they bake.
In the same bowl, whisk together 2 cups of chicken broth and 1 can of condensed cream of chicken soup. Slowly pour this mixture into the baking pan over the chicken and flour mixture. Again, do not stir. The dumplings will form beautifully as the casserole bakes, creating a delightful texture contrast between the creamy sauce and the fluffy dumplings.
Bake the casserole uncovered at 375°F for 45 minutes. Let it sit for a minimum of 5 minutes before serving to allow the dumplings to finish forming. The longer it sits, the more dumplings you get, making it just as good the second day. This Chicken and Dumpling Casserole is not only quick and easy but also a comforting dish that brings back memories of traditional chicken and dumplings with a modern twist. Enjoy!