If you grew up on warm bowls of chicken and dumplings — tender chicken, rich broth, and big, fluffy dumplings steaming on top — then you know just how comforting this Southern staple truly is. I’ve always made mine the traditional way: simmering a whole chicken, shredding the meat, and letting those pillowy dumplings cook right on top of the broth.
But last night, I tried something new — a no-fuss, one-pan Chicken and Dumplings Casserole — and let me tell you: OMG, SO GOOD!
It came together in minutes, baked to golden perfection, and delivered all the cozy flavor I love — with way less effort. The dumplings puffed up beautifully, the sauce was creamy and rich, and not a single drop was left on the plate.
Here’s the simple, life-changing recipe that’s now going into permanent rotation.
Chicken and Dumplings Casserole Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6–8
Oven Temp: 375°F (190°C)
Pan: 9×13-inch baking dish
Ingredients
4 cups pulled chicken (skin removed) — from 1 rotisserie chicken (store-bought or homemade)
1 stick (½ cup / 113g) unsalted butter , melted
1 cup milk (whole milk recommended for creaminess)
1 cup self-rising flour (must be self-rising — this is key for fluffy dumplings)
2 cups chicken broth (low-sodium preferred)
1 can (10.5 oz) condensed cream of chicken soup (regular or roasted garlic variety for extra flavor)
Salt and freshly ground black pepper , to taste
✅ Optional Add-Ins:
