Chicken and dumpling casserole is an easy weeknight one dish twist on a southern classic!
I’m not sure if ‘dumpling’ is really the appropriate word to use with this one but it’s what we’ve always called it so that’s what we’re going with. This recipe is one of my mom’s favorite casseroles and when we were faced with defrosted Thanksgiving turkey and a desire not to eat enchiladas again I made it for the roommates. And they loved it so much that it didn’t even last long enough for pictures. So I made it again and it disappeared almost as fast as the first time!
This is super crazy easy to put together and even though I personally don’t like veggies in it I know that my roommies would LOVE some carrots and peas in here. Then I feel like you could safely call it pot pie casserole or something like that. No matter what you call it it’s a great way to use up what’s leftover on a roasted chicken or turkey.
I’ve been using this recipe so long I don’t even know where I got it from and I’ve pretty much got it down to a science. I think my favorite part might actually be the biscuit-y dumplings. They rise and brown up perfectly every time for a crunchy but also soft and pillowy aspect to the dish that makes this one of my favorite easy weeknight dinners. You’ll have the whole thing on the table in about an hour from start to finish!
I’ve made this with canned cream of chicken soup and also tried this homemade version. I like the homemade cream soup better just because it’s healthier and doesn’t have as much salt but I’ve made it many, many times with canned soup in a pinch. I’m hoping I can get the roommate to figure out how to pressure can this so I can make a BIG batch and can it and have the convenience of a canned soup but without all the gunk. I don’t know the rules of canning though so she may say no 🙁 Even so making your own quick cream soup only takes 5-10 minutes and is totally worth it!
- 4 cups shredded chicken or turkey
- 1 cup chicken broth
- 1/4 cup salted butter melted
- 1 cup flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 2 cups milk
- 10 oz cream of chicken soup canned or homemade
- Pour melted butter into the bottom of a 9x13 glass baking dish.*
- Shred chicken over top and mix together broth, 1 cup of milk, and cream of chicken soup, pour over chicken.
- Mix together remaining 1 cup milk, flour, baking powder, and salt and pour evenly over broth (it will sink, don't worry!)
- Bake at 400 degrees for 35-40 minutes or until dumplings are golden brown on top.
*I cut my butter into pads and allow it to melt in the oven while it's preheating and I mix together the soup. I do this to use fewer dishes and because we don't have a microwave 🙂