Easy Chicken and Dumpling Casserole – Page 2

Spread the shredded or cubed cooked chicken evenly in the bottom of the baking dish. Season with a little salt and pepper, if desired.

In a medium bowl, whisk together the self-rising flour and milk until smooth. Pour the mixture gently over the chicken, making sure not to stir or mix the layers.

Drizzle the melted butter evenly over the flour mixture.
In a separate bowl, combine the cream of chicken soup with the chicken broth until smooth. Pour this mixture over the top as the final layer. Do not stir—keeping the layers intact creates the casserole’s unique texture.

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and bubbly. The dumpling layer should rise to the top and form a biscuit-like texture.

Let the casserole cool for a few minutes, then garnish with fresh parsley if desired. Serve warm and enjoy!

Self-Rising Flour Substitute: If you don’t have self-rising flour, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
Chicken Options: Use rotisserie chicken, leftover chicken, or even canned chicken for convenience. This recipe works well with both shredded and cubed chicken.
Soup Substitutes: Cream of mushroom or cream of celery soup can add a different twist to the dish.
Vegetable Additions: Add cooked vegetables like peas, carrots, or green beans for extra flavor and nutrition.

Side Dishes: Serve this casserole with a green side salad, roasted vegetables, or a warm loaf of bread.
Toppings: Sprinkle shredded cheddar cheese on top of the casserole during the last 10 minutes of baking for a cheesy finish.

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: To freeze, wrap the cooled casserole tightly in foil and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.