Baked Chicken and Dumplings

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 by 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

Chicken.  I cook a whole chicken for this recipe, but you can use leftover chicken or make it easier by picking up a rotisserie chicken from the grocery store.  

Self-rising flour.  Be sure to use self-rising flour, or the dumplings will not rise.  If you don't have self-rising flour, you can make your own.  For every cup of all-purpose flour, add 1/2 teaspoon of baking and 1/4 teaspoon salt.  

Soup.  I use cream of chicken soup with herbs, but if you do not have it on hand, regular cream of chicken soup will work.

Chicken Stock.  Add 2 cups of canned chicken stock if you use a rotisserie or leftover chicken.  

Do not stir.  Do not stir the layers.  The magic dumplings come as the casserole bakes.  

WHAT YOU WILL NEED TO MAKE BAKED CHICKEN AND DUMPLING CASSEROLE

Whole chicken
Salt
Black pepper
Butter, melted
Whole milk

Cream of chicken with herbs
Eggs
Self rising 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 the chicken from the broth and place it 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 the milk and egg until they are mixed thoroughly.  Add the self-rising 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 it cool for 10 or 15 minutes before serving.

WHERE YOU MAY SEE THIS RECIPE

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MORE DELICIOUS RECIPES

Aunt Max's Chicken and Dumpling Recipe

Old Fashioned Chicken Corn Chowder

Classic Chicken and Spaghetti

Chicken Cacciatori

Chicken Terrific

Chicken Dumplings

Main Dish

American

Yield: 6-8 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Kay Little

Baked Chicken and Dumpling Casserole

Baked Chicken and Dumplings has all the flavors of Homemade Chicken and Dumplings without rolling out the dumplings. This casserole is truly magic dumplings!

Prep time: 60 MinCook time: 45 MinInactive time: 5 MinTotal time: 1 H & 50 M

Cook modePrevent screen from turning off

Ingredients

• 1 whole chicken, washed and with parts removed from the cavity (or can use two chicken thighs and two chicken breasts)
• 4 to 6 cups water
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1/4 cup butter, melted
• 1 cup whole milk
• 2 eggs
• 1 cup self rising flour
• 2 cups chicken stock reserved from cooking the chicken or canned
• 1 10 oz. can Campbell's cream of chicken soup with herbs

Instructions

1. In a stockpot, add water, chicken, salt, and pepper. Cook until the chicken is tender and easily comes off the bone. Remove the chicken from the broth and cool it on a platter. Reserve the chicken stock. When the chicken is cool to the touch, debone the chicken and cut into cubes or shred.
2. 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.
3. Using a wire whisk, stir together the milk and egg until they are mixed thoroughly. Add the self-rising flour and mix until creamy and smooth. Pour over chicken evenly. DO NOT STIR
4. 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
5. Bake uncovered for 40 to 45 minutes or until the top is golden brown.
6. Let it cool for 10 or 15 minutes before serving.

Notes

Chicken. I cook a whole chicken for this recipe, but you can use leftover chicken or make it easier by picking up a rotisserie chicken from the grocery store.  

Self-rising flour. Be sure to use self-rising flour, or the dumplings will not rise. If you don't have self-rising flour, you can make your own. For every cup of all-purpose flour, add 1/2 teaspoon of baking powder and 1/4 teaspoon salt.  

Soup. I use cream of chicken soup with herbs, but if you do not have it on hand, regular cream of chicken soup will work.

Chicken Stock. Add 2 cups of canned chicken stock if you use a rotisserie or leftover chicken.  

Do not stir. Do not stir the layers. The magic dumplings come as the casserole bakes.

Similar Recipes

Chicken Corn Chowder

Chicken Terrific

Old Fashioned Chicken Pot Pie

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