Chicken and Dumpling Casserole

Print Friendly, PDF & Email

Chicken and Dumpling Casserole

Hungry for culinary inspiration? Join us on Facebook for a mouthwatering adventure! Click here!


  • 2 C. chicken broth (I used the water my chicken cooked in)
  • 2 lbs. of chicken ( I used all thighs, my preference)
  • 1 10.5 oz. can cream of chicken soup
  • 2 T. unsalted butter, melted
  • 1/2 tsp. black pepper
  • 1 C. all purpose flour
  • 1/4 tsp. salt
  • 1 C. milk


  • Place the chicken in a pot and cover with water.
  • Cover and cook over medium heat for 1 hour.
  • Remove chicken from pot, save the water, and let cool.
  • Shred the chicken and place in the bottom of a 11×7 baking dish.
  • Whisk together the flour, milk and butter, pour over the chicken.
  • Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR.
  • Bake at 350 degrees for 45-50 minutes.
  • Let sit for a few minutes before serving.

Chicken and Dumpling Casserole

Rate article
Add a comment