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A serving of Chicken Dumpling Casserole on a white plate, topped with golden cheese and fresh parsley.
Linda

Chicken Dumpling Casserole

Creamy, comforting, and impossibly easy - this shortcut casserole delivers all the cozy flavor of chicken and dumplings without the stovetop fuss.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Base
  • 3 cups cooked chicken shredded rotisserie or leftover
  • 2 cups chicken broth low-sodium
  • 10.5 oz cream of chicken soup 1 can
  • 0.5 cup sour cream full-fat
  • 4 tbsp butter melted, divided
For the Dumpling Topping
  • 1.5 cups self-rising flour
  • 0.75 cup buttermilk well-shaken
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper freshly ground
For Finishing
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Medium saucepan

Method
 

Prep
  1. Preheat oven to 400°F. Grease a 9x13 inch baking dish with 1 tablespoon of the melted butter.
  2. In a large bowl, whisk together chicken broth, cream of chicken soup, sour cream, and remaining 3 tablespoons melted butter until smooth. Fold in the shredded chicken. Pour into the prepared baking dish and spread evenly.
  3. In a medium bowl, stir together self-rising flour, buttermilk, thyme, and pepper until just combined - do not overmix. The batter will be thick and slightly lumpy.
  4. Drop the batter by heaping tablespoonfuls evenly over the chicken mixture, leaving small gaps between each dumpling. They will spread slightly as they bake.
  5. Bake uncovered for 30-35 minutes, until the dumplings are puffed and golden brown on top and the filling bubbles around the edges. Let rest 5 minutes before serving.
  6. Sprinkle with fresh parsley and serve hot directly from the baking dish.

Notes

No self-rising flour? Whisk 1.5 cups all-purpose flour with 2.25 tsp baking powder and 0.25 tsp salt. Assemble through step 4, cover, and refrigerate up to 8 hours; add 5 minutes to baking time. For extra richness, dot the unbaked dumplings with 2 tablespoons cold butter cut into small pieces.