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!
Ingredients
- 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
- Mixing bowls
- 13×9 baking dish
Before You Begin
- 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!
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.
