Chicken And Dumpling Casserole
This chicken and dumpling casserole is a version of the Southern classic that cuts out any hard work. This budget friendly casserole is ready to serve and enjoy in under an hour!
You won’t come across an older Southern lady that doesn’t have a delicious chicken and dumpling recipe.
Different sure, many similar.
But NEVER bad.
In fact, they’re all pretty darn good.
They all tend to stick to the same basics- tender chicken with pillowy dumplings all bathing in the same thick, velvety sauce.
It is the ultimate comfort food and was a dish I loved as a kid.
And now it’s one I love serving to my own family as an adult.
I had to put my own spin on things and this comforting chicken and dumpling casserole was the happy result.
It ended up being the most delicious cross between traditional chicken and dumplings and a chicken cobbler with golden brown crust that’s the consistency of soft dumplings on the underside broken up into dumpling like pieces.
Ingredients
To make this you’ll need:
- Chicken breasts– Poached and shredded
- Butter– A full stick. This is comfort food after all!
- Salt and pepper– To taste
- Bisquick– Yes, the pancake/baking mix.
- Half and half– Choose half and half instead of milk so the sauce is extra creamy and rich
- Chicken broth– You could use stock
- Cream of chicken soup– The canned kind. You could substitute a different kind but it won’t be as authentic of a result.
- Seasoning– Salt, pepper, ground thyme, poultry seasoning, garlic powder, and onion powder
How to Make
This chicken and dumpling casserole is so easy to make!
Just preheat the oven to 350 degrees.
Add the stick of butter to a 9×13″ baking dish and put the dish with the unwrapped stick of butter into the preheating oven just until the butter melts.
Take the dish of melted butter out of the oven and spread the chicken evenly out over the bottom of the dish.
Salt and pepper the chicken layer, to taste.
Then whisk together the Bisquick, half & half, and thyme until evenly combined in a small bowl.
Pour the Bisquick mixture evenly out over the chicken, so as not to move the chicken around.
In a separate mixing bowl, whisk together the broth, soup, poultry seasoning, garlic, and onion powder until evenly combined.
Again, pour this mixture evenly out over the Bisquick layer, being careful not to disturb the Bisquick layer too much.
Bake the casserole at 350 degrees for 50-60 minutes, or until the casserole is set and the top has formed a gorgeous golden browned crust.
Serve and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the casserole dish or in an airtight container in the fridge for up to 4 days.
Reheat in a hot oven until warmed through.
Tips and Tricks
- You can use about 6 cups of shredded rotisserie chicken with the skin and bones removed in place of the poached chicken.
- To poach chicken breasts, bring a large pot of water to a boil and then carefully add the chicken breasts. Let them boil for about 15 minutes or until the chicken reaches 165 degrees in the thickest part of the breast.
- Do NOT MIX the layers, and follow the steps exactly.
Other Chicken and Dumplings Recipes
This chicken and dumpling casserole is a delicious version of the down home Southern classic that would make any granny proud!
Serve it up and enjoy!
Looking for other chicken and dumplings recipes?
Try these:
- Slow Cooker Chicken & Dumplings
- Chicken & Dumpling Skillet With Gnocchi
- Instant Pot Chicken & Dumplings
- Pennsylvania Dutch Chicken & Dumplings
If you’ve tried this CHICKEN AND DUMPLING CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken And Dumpling Casserole
Ingredients
- 3 chicken breasts poached & shredded
- 1 stick butter
- salt & pepper to taste
- 2 cups bisquick
- 2 cups half & half
- 1/2 tsp ground thyme
- 2 cups chicken broth
- 1 10.5 oz can cream of chicken soup
- 1/2 tsp poultry seasoning
- 1/2 tsp garlic powder
- pinch onion powder
Instructions
- Preheat the oven to 350 degrees. Add the stick of butter to a 9x13" baking dish, and place it in the preheating oven just until melted. Spread the chicken evenly out over the bottom of the dish. Salt & pepper the chicken layer, to taste.3 chicken breasts, 1 stick butter, salt & pepper
- Do NOT MIX the layers, and follow the steps exactly. In a small mixing bowl, whisk together the bisquick, half & half, and thyme until evenly combined. Slowly pour the mixture evenly out over the chicken, so as not to move the chicken around.2 cups bisquick, 2 cups half & half, 1/2 tsp ground thyme
- In another mixing bowl, whisk together the broth, soup, poultry seasoning, garlic, & onion powder until evenly combined. Again, slowly pour this mixture evenly out over the bisquick layer- again careful not to disturb it too much.2 cups chicken broth, 1 10.5 oz can cream of chicken soup, 1/2 tsp poultry seasoning, 1/2 tsp garlic powder, pinch onion powder
- Bake the casserole at 350 degrees for 50-60 minutes, or until the casserole is set and the top has formed a gorgeous golden browned crust.
Notes
- You can use about 6 cups of shredded rotisserie chicken with the skin and bones removed in place of the poached chicken.
- To poach chicken breasts, bring a large pot of water to a boil and then carefully add the chicken breasts. Let them boil for about 15 minutes or until the chicken reaches 165 degrees in the thickest part of the breast.
- Do NOT MIX the layers, and follow the steps exactly.
Nutrition
This is pure-D comfort food! Can’t wait to try it!!
Thanks for sharing at Fiesta Friday this week!
Mollie