Chicken and Dumplings Casserole

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There’s something deeply comforting about Chicken and Dumplings Casserole. This dish takes all the nostalgic flavors of a classic Southern chicken and dumplings recipe and reimagines them in an oven-baked form that’s perfect for busy weeknights or cozy Sundays. The top is golden and buttery, with biscuit-like dumplings baked into a rich, creamy chicken filling that just melts in your mouth.

With simple pantry ingredients and shredded rotisserie chicken, this casserole version comes together effortlessly—no rolling dough or simmering pots required. It’s layered magic: a seasoned butter base, tender chicken with peas, and a soft dumpling topping that puffs up beautifully as it bakes. Trust me, this is the kind of dish you’ll make on repeat.

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What Kind of Chicken Should I Use?

Rotisserie chicken is my go-to for this casserole because it adds flavor and saves time. You can also use leftover baked chicken or even poached chicken breasts. The key is to shred it into bite-sized pieces so every forkful has that savory, tender texture.

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Ingredients for the Chicken and Dumplings Casserole

Shredded Chicken
This is the heart of the casserole. Choose juicy rotisserie or cooked chicken breast for quick prep.

Salted Butter
Melted in the dish first to help create those rich, crispy edges on the bottom.

All-Purpose Flour
Used in the dumpling batter to create that fluffy, golden topping.

Baking Powder
Gives the dumplings their lift and airy texture.

Whole Milk
The liquid base for the dumplings—rich and creamy.

Chicken Broth
Mixed with cream of chicken soup to create the savory, luscious base layer.

Cream of Chicken Soup
This thickens and flavors the base without needing a roux.

Frozen Peas (optional)
Add a pop of color and a little sweetness to the savory filling.

Salt and Pepper
Season the layers to enhance all the cozy flavors.

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How To Make the Chicken and Dumplings Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F. Place a stick of salted butter in a 9×13-inch baking dish and pop it into the oven just until the butter melts. This creates the rich, golden base for the casserole.

Step 2: Layer the Chicken and Peas

Remove the dish from the oven and evenly scatter the shredded chicken over the melted butter. Add frozen peas on top if using. Don’t stir—the magic of this recipe is in the layering.

Step 3: Make the Dumpling Batter

In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Slowly pour in the milk, stirring until just combined. The batter will be pourable but thick.

Step 4: Pour the Batter

Gently pour the dumpling batter over the chicken and peas. Again, don’t mix it. This layer will rise and create that soft, biscuit-like dumpling texture as it bakes.

Step 5: Add the Brothy Mixture

In another bowl, mix the cream of chicken soup with the chicken broth and a touch of pepper. Carefully pour this mixture over the top of everything. Do not stir.

Step 6: Bake to Golden Perfection

Place the dish in the oven and bake uncovered for 40–45 minutes. The dumplings should be puffed and lightly golden, and the casserole should be bubbling around the edges.

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Serving and Storing Chicken and Dumplings Casserole

This casserole is best served hot and fresh from the oven, when the dumplings are golden and fluffy. Pair it with a side salad or roasted green beans for a comforting, well-rounded meal.

To store leftovers, let the casserole cool completely before covering and refrigerating for up to 3 days. You can reheat it in the oven at 350°F until warmed through, or microwave individual portions for a quicker option. The dumplings may soften slightly after storing but will still taste amazing.

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Frequently Asked Questions

How do I make this ahead of time?

You can prep the layers in advance but hold off on adding the batter and broth mixture until you’re ready to bake. This keeps the dumplings from getting soggy before baking.

Can I freeze Chicken and Dumplings Casserole?

Yes, but with a note: freezing may affect the texture of the dumplings slightly. If you do freeze it, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.

What can I substitute for cream of chicken soup?

You can use a homemade roux-based sauce with chicken broth and cream or substitute cream of mushroom or cream of celery soup for a different twist.

Can I add other vegetables?

Definitely! Chopped carrots, corn, or even green beans would work well. Just make sure they’re pre-cooked or tender enough to bake through.

Is this recipe gluten-free?

Not as written, but you can easily substitute a 1:1 gluten-free flour blend and check your soup and broth labels to ensure they’re gluten-free.

Can I use biscuit dough instead of batter?

For a shortcut, yes. Drop biscuit dough by the spoonful on top of the chicken layer instead of making the batter, but it may yield a denser texture.

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Want More Casserole Ideas?

If this Chicken and Dumplings Casserole hits the spot, you might love exploring some of these other cozy, family-friendly casseroles from Life with Nina:

• Try the rich and creamy Crab Casserole for seafood lovers.
• The cheesy goodness of Bacon Egg and Hash Brown Casserole makes mornings extra special.
• Don’t miss the meaty, comforting Deep Hamburger Sausage Pepperoni Pie.
• For something sweet and gooey, check out the Gooey Cinnamon Roll French Toast Casserole.
• Add a bright twist with Garlic Parmesan Chicken and Potatoes for a one-dish wonder.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can find it later and enjoy it again!

And let me know in the comments how yours turned out. Did you add extra veggies? Use leftover turkey instead of chicken? Did your dumplings puff up perfectly?

I love seeing how others make these recipes their own. For even more home-cooked inspiration, check out my Pinterest board where I share daily comfort food favorites.

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