Chicken Dumpling Casserole

This is one more delicious recipe for dumpling lovers. The chicken and dumpling casserole is creamy, flavorful, and tender.

The combination of shredded chicken, cream of chicken soup, milk, butter, bouillon cubes, and seasonings gives this chicken and dumpling casserole a special unforgettable taste.

I really like this casserole because it is always a simple and quick dish, but, at the same time, it always turns out unusual and very tasty.

WHAT DO I NEED TO MAKE CHICKEN AND DUMPLING CASSEROLE?

You will need these simple ingredients for making chicken and dumpling casserole:

• 3 chicken breasts, boneless and skinless;
• ½ cup (1 stick) unsalted butter;
• 2 cups self-rising flour;
• 2 cups milk;
• 1 can (10.5 oz) cream of chicken soup;
• 3 bouillon cubes;
• ¼ tsp dried parsley;
• salt, pepper, to taste.

How to make Chicken Dumpling Casserole

• Step 1. Preheat the oven to 350F.
  Melt 1 stick (½ cup) unsalted butter in a microwave-safe bowl. Then, pour melted butter into a 9×13 inch casserole dish.

• Step 2. The next layer of chicken and dumpling casserole will be shredded chicken breasts. Add 3 chicken breasts to a large pot with salted boiling water. Simmer until the chicken breasts are ready. Then, remove them from the pot and let cool for 5-10 minutes. Reserve 2 cups of chicken stock for later. Shred each chicken breast using two forks and place it evenly on top of the melted butter.

• Step 3. Season shredded chicken breasts with salt, pepper, and dried parsley.

• Step 4. In a bowl, whisk together 2 cups of milk and 2 cups self-rising flour until no lumps of flour remain. Pour this mixture over the shredded chicken breasts.

• Step 5. The last layer of chicken and dumpling casserole will be the mixture of bouillon cubes, chicken stock, and cream of chicken soup. In a large bowl, mix together reserved 2 cups of chicken stock, 1 can (10.5 oz) of cream of chicken soup, and 3 bouillon cubes. Pour it into the casserole dish and bake in the preheated oven for 60 minutes or until nicely golden brown. Enjoy!

Preparation tips and tricks:

1. You can use any of your favorite herbs – dried sage, dried parsley, Italian seasonings, etc.
2. Don’t forget to reserve 2 cups of chicken stock when you have finished cooking the chicken breasts.
3. You can also use Bisquick instead of self-rising flour, or prepare your homemade self-rising flour.
4. Don’t mix the layers of the chicken and dumpling casserole.

WHAT TO SERVE WITH CHICKEN AND DUMPLING CASSEROLE?

I prefer serving this chicken and dumpling casserole with salad, cornbread, rice, or potatoes.

Write to us about what you would like to serve with this chicken and dumpling casserole below.

CAN I STORE LEFTOVER?, HOW?

Yes, you can store leftover chicken and dumpling casserole. Let it cool completely after baking.

Then, place leftover chicken and dumpling casserole in an airtight container and store in the refrigerator for up to 5 days.

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Chicken Dumpling Casserole

This is one more delicious recipe for dumpling lovers. The chicken and dumpling casserole is creamy, flavorful, and tender.

5 from 5 votes

Print Save Rate

Course: Dinner

Cuisine: American

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6

Ingredients

• 3 chicken breasts, boneless and skinless;
• ½ cup (1 stick) unsalted butter;
• 2 cups self-rising flour;
• 2 cups milk;
• 1 can (10.5 oz) cream of chicken soup;
• 3 bouillon cubes;
• ¼ tsp dried parsley;
• salt, pepper, to taste.

Instructions

• Preheat the oven to 350F.
• Add the chicken breasts to a large pot with salted boiling water. Simmer until the chicken breasts are ready. Then, remove them from the pot and let it cool for 5-10 minutes. Reserve 2 cups of chicken stock for later. Shred each chicken breast using two forks. Set aside.
• In a bowl, whisk together 2 cups of milk and 2 cups self-rising flour until no lumps of flour remain. Set aside.
• In a large bowl, mix together reserved 2 cups of chicken stock, 1 can (10.5 oz) of cream of chicken soup, and 3 bouillon cubes. Set aside.
• Melt butter in a microwave-safe bowl. Then, pour melted butter into a 9x13 inch casserole dish. The next layer of chicken and dumpling casserole will be shredded chicken breasts. Place it evenly on top of the melted butter. Season with salt, pepper, and dried parsley.
• Then, pour the mixture of self-rising flour and milk over the shredded chicken breasts.
• The last layer of chicken and dumpling casserole will be the mixture of bouillon cubes, chicken stock, and cream of chicken soup. Pour it into the casserole dish.
• Bake in the preheated oven for 60 minutes or until nicely golden brown. Enjoy!

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