Baked Chicken and Dumplings has all the flavors of Homemade Chicken and Dumplings without rolling out the dumplings. This casserole is truly magic dumplings!
Baked Chicken and Dumpling Casserole
This casserole is intriguing, to say the least. The dumplings evolve from layering the ingredients, and there is one rule: no stirring.
My husband loves my Homemade Chicken and Dumpling recipe, and he was a little hesitant when I told him I was going to make Baked Chicken and Dumplings.
He could not imagine how they would turn out, and I was intrigued, too.
I have seen several recipes going around, and some were different from others. Like my husband, I love the homemade dumplings recipe I make and did not want to vary from it.
The recipes I have usually seen call for self-rising flour and milk or flour and baking powder and milk, so I wanted to see if I could use my recipe, which calls for flour, eggs, and milk.
I tried my recipe, and we LOVED them. I am still intrigued on how they came out like dumplings. Oh well, just trust me---they are delicious!
Another ingredient that I noticed everyone was using was cream of chicken soup. I didn't have any in my pantry, but I did have a can of Campbell's cream of chicken soup with herbs. I didn't know if it would take on too much of the flavors of my turkey and dressing recipe, to which I add herbs.
I wanted it to taste like dumplings, not cornbread dressing. I went ahead and tried the cream of chicken soup with herbs, and the flavors were not overpowered by the flavor of the herbs, so I will use it again.
This recipe was indeed a winner with my husband. He wants me to make it again real soon.
I hope you get to make it soon, too! Enjoy
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BAKED CHICKEN AND DUMPLING CASSEROLE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Baked Chicken and Dumplings Casserole and similar recipe ideas you can have.
You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.
TIPS AND TIDBITS TO MAKE THE BEST BAKED CHICKEN AND DUMPLING CASSEROLE
Cicken.
WHAT YOU WILL NEED TO MAKE BAKED CHICKEN AND DUMPLING CASSEROLE
Salt
Black pepper
Butter, melted
Whole milk
Eggs
All-purpose flour
HOW TO MAKE BAKED CHICKEN AND DUMPLING CASSEROLE
In a stockpot, add water, chicken, salt, and pepper. Cook until the chicken is tender and easily comes off the bone. Remove chicken from broth and place on a platter to cool. Reserve the chicken stock.
As soon as the chicken is cool to the touch, debone the chicken and cut in cubes or shred.
Preheat oven to 400 degrees F. Pour and spread melted butter in the bottom of a 9 x 13 baking dish. Arrange chicken over the butter in a single layer.
Using a wire whisk, stir together milk and egg until mixed thoroughly. Add flour and mix until creamy and smooth. Pour over chicken evenly. DO NOT STIR
In a 4 cup measuring cup, whisk together 2 cups reserved chicken stock (or canned chicken stock) and cream of chicken soup with herbs. Immediately pour over flour mixture. DO NOT STIR
Bake uncovered for 40 to 45 minutes or until the top is golden brown.
Let cool for 10 or 15 minutes before serving.
Preheat oven to 400 degrees F. Pour and spread melted butter in the bottom of a 9 x 13 baking dish. Arrange chicken over the butter in a single layer.
Using a wire whisk, stir together milk and egg until mixed thoroughly. Add flour and mix until creamy and smooth. Pour over chicken evenly. DO NOT STIR
In a 4 cup measuring cup, whisk together 2 cups reserved chicken stock (or canned chicken stock) and cream of chicken soup with herbs. Immediately pour over flour mixture. DO NOT STIR
Bake uncovered for 40 to 45 minutes or until the top is golden brown.
Let cool for 10 or 15 minutes before serving.
WHERE YOU MAY SEE THIS RECIPE
Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
MORE DELICIOUS RECIPES
This looks great all around!! It's certainly comfort food weather!
ReplyDeleteBlessings,
Leslie
Wow, this looks like one of those things that I couldn't stop eating. What a great sounding casserole. Also love that dish. I have kept all my Pyrex over the years, love them in photos.
ReplyDeleteThank you Lea Ann for stopping by…pyrex dishes are my favorite!
DeleteThis looks amazing, Kay! So family-friendly and perfect for the cool weather that's ahead. Pinned and tweeted!
ReplyDeleteHi Kay,
ReplyDeleteWe love Chicken and Dumplings and have never had Baked Chicken and Dumplings, it looks fabulous and of course I am going to be trying the recipe, know it will be good coming out of your kitchen! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Wow Kay!This Chicken and Dumplings Casserole looks so good. I've never made chicken and dumplings in casserole form. Must try it soon!
ReplyDeleteAmazing and easy! Made this for dinner tonight and my family LOVED it. Will be making this again SOON! Thank you Mrs. Kay.
ReplyDeleteSo glad your family enjoyed it….thanks for stopping by CWK!!
DeleteJust popped this in the oven! Can't wait to try it!!
ReplyDeleteFAAAABULOUS recipe Kay. So glad you shared at Weekend Potluck. Congrats on being featured.
ReplyDeleteFAAAAABULOUS recipe Kay. So glad you shared with us at Weekend Potluck. Congrats on the feature. =)
ReplyDeleteThank you Marsha...see you next week :)
DeleteCan this be made a few hours ahead of time, kept in fridge, and then baked?
ReplyDeleteNot sure...I have not tried to make them ahead and refrigerated then baked.
DeleteOh my, looks so Good!!!!
ReplyDeleteIs 9 x 13 the correct size pan the one in your picture does not look that big thanks
ReplyDeleteYes, that is correct.
DeleteOkay. So, is the Dumpling part the flour topping? I wanna try this. Would a rotisserie chicken work for this recipe? Thanks!
ReplyDeleteYes. The flour cooks in the broth and that's where all the magic happens. Yes you can use a rotisserie chi chicken. Thank for stopping by!
DeleteThe only change I would make is to use Campbell's Healthy Request Cream of Chicken soup as it has no MSG in it and the regular Campbell's red !abel soup does and makes me very ill. Otherwise,thanks for sharing.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis looks soooo good! How many servings does this make? Since I’m cooking for just one I want to cut it down and knowing the number of servings will help me determine how many times I need to do that. Also can this dish be frozen at some point? Thank you!
ReplyDeleteI believe it will make 4-6 servings. Depending on your sides.
DeleteThank you for your super quick reply! Looks like if I just cut it in half, or maybe half again it will work for me. Looking forward to trying especially since it seems like it will be a real winner of a recipe.
Delete