Every chilly evening deserves a hug in a baking dish, and this chicken and dumpling casserole is exactly that. Essentially, we’re taking all the cozy vibes of classic chicken and dumplings and transforming them into a fuss-free, one-pan wonder that’ll have your family begging for seconds. Expect tender chicken, fluffy dumplings, and a rich, savory broth that comes together with minimal effort but maximum deliciousness.
Why This Recipe Works
- Using pre-cooked rotisserie chicken saves time and adds incredible flavor without the hassle of boiling and shredding your own bird.
- The dumpling batter is dropped right on top of the simmering filling, steaming to perfection and creating fluffy clouds that soak up all the savory goodness.
- A combination of chicken broth, cream of chicken soup, and a splash of heavy cream creates a luxuriously rich and velvety sauce that coats every bite.
- Baking everything in a single casserole dish means fewer dishes to wash and more time to enjoy your meal.
- Fresh herbs like thyme and parsley brighten up the dish and cut through the richness for a perfectly balanced flavor profile.
Ingredients
- 4 cups cooked and shredded rotisserie chicken
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 1 cup buttermilk
- 2 tablespoons fresh parsley, chopped (for garnish)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and chef’s knife
- Pastry cutter or two forks (for cutting butter into flour)
Instructions
Prepare the Chicken and Vegetable Base
Start by preheating your oven to 375°F and greasing your 9×13 inch baking dish with butter or cooking spray. In your large mixing bowl, combine the shredded rotisserie chicken, diced onion, sliced carrots, chopped celery, and minced garlic. Pour in the cream of chicken soup, chicken broth, and heavy cream, then add the dried thyme, black pepper, and salt. Give everything a good stir until well combined – you want the soup to be evenly distributed and the vegetables nicely coated. The mixture will look quite liquidy at this stage, but that’s perfect because the dumplings will absorb some of that liquid as they cook. Tip: If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir it into the mixture before adding the dumplings.
Mix the Dumpling Batter
In your medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This step is crucial for creating flaky, tender dumplings. Pour in the buttermilk and stir gently with a wooden spoon until just combined – be careful not to overmix! The dough should be shaggy and slightly sticky, not smooth. Overmixing will develop too much gluten and result in tough dumplings. Let the dough rest for about 5 minutes while you transfer the chicken mixture to your prepared baking dish.
Assemble and Bake the Casserole
Spread the chicken and vegetable mixture evenly in your prepared baking dish, making sure it reaches all corners. Using a large spoon or cookie scoop, drop tablespoon-sized portions of the dumpling batter evenly across the surface of the chicken mixture. You should get about 12-15 dumplings depending on size. Don’t worry about spacing them perfectly – they’ll expand as they cook and create a beautiful rustic look. Carefully place the baking dish in your preheated 375°F oven and bake for 25-30 minutes. The dumplings should be golden brown on top and cooked through, while the filling should be bubbling around the edges. Tip: For extra browning on your dumplings, you can brush them with melted butter before baking or broil for the last 2-3 minutes.
Check for Doneness and Rest
After 25 minutes, insert a toothpick into the center of one of the dumplings – it should come out clean with no wet batter clinging to it. The internal temperature of the dumplings should reach at least 200°F if you’re using an instant-read thermometer. The filling should be bubbling vigorously around the edges of the baking dish. If the dumplings are browning too quickly but aren’t cooked through, you can loosely tent the dish with aluminum foil for the remaining baking time. Once done, remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting time allows the sauce to thicken slightly and makes serving much easier.
Garnish and Serve Warm
Sprinkle the chopped fresh parsley over the top of the casserole for a pop of color and fresh flavor. Serve directly from the baking dish using a large spoon, making sure to get some of the dumplings, chicken, vegetables, and sauce in each portion. This dish is best served immediately while still warm, as the dumplings can become dense if left to sit too long. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Tip: For reheating, add a tablespoon of broth or water to maintain moisture and reheat in a 350°F oven covered with foil for about 15-20 minutes until heated through.
Tips and Tricks
If you want to take your chicken and dumpling casserole to the next level, consider these pro tips. For the absolute fluffiest dumplings, make sure your baking powder is fresh – test it by mixing a teaspoon with hot water; if it bubbles vigorously, it’s good to go. Cold ingredients are non-negotiable for tender dumplings – keep your butter refrigerated until the moment you need it, and use chilled buttermilk straight from the fridge. When cutting the butter into the flour, work quickly to prevent the butter from warming up too much – those cold butter pockets create steam during baking which equals flakiness. For extra flavor depth, you can sauté your vegetables before adding them to the mixture. Cook the onions, carrots, and celery in 2 tablespoons of butter over medium heat for 5-7 minutes until slightly softened but not browned, then let them cool before mixing with the other ingredients. This step caramelizes the natural sugars and adds wonderful complexity. If you’re making this for a crowd, you can prepare the chicken mixture up to a day ahead and store it covered in the refrigerator – just bring it to room temperature before adding the dumplings and baking. For a crisper dumpling top, brush them with melted butter or an egg wash (1 egg beaten with 1 tablespoon water) before baking. If you prefer drop biscuits rather than dumplings, increase the baking powder to 2 tablespoons and add an extra 1/4 cup of buttermilk for a cakier texture. Always let your casserole rest after baking – this allows the starches in the flour to fully absorb liquid and thicken the sauce naturally. For gluten-free options, use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend doesn’t include it. To make ahead completely, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours – you may need to add 5-10 minutes to the baking time since it’s starting cold. For freezing, bake the casserole completely, let it cool completely, then wrap tightly in plastic wrap and foil – it will keep for up to 3 months. Thaw in the refrigerator overnight before reheating covered at 350°F for 30-40 minutes.
Recipe Variations
- Cheesy Twist: Add 1 cup of shredded sharp cheddar cheese to the dumpling batter and sprinkle another 1/2 cup over the top before baking for an extra gooey, cheesy version that kids absolutely adore.
- Vegetable Loaded: Boost the nutrition by adding 1 cup of frozen peas, 1 cup of chopped fresh spinach, or 1/2 cup of corn kernels to the chicken mixture before baking for extra color and vitamins.
- Herb Garden Delight: Mix 2 tablespoons of fresh chopped herbs like chives, dill, or rosemary into the dumpling batter for a fragrant, garden-fresh flavor that brightens up the whole dish.
- Spicy Southwest: Add 1 can of diced green chilies, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder to the chicken mixture, then top with pepper jack cheese for a Tex-Mex inspired version.
- Creamy Mushroom: Sauté 8 ounces of sliced cremini mushrooms with the onions and add 1/2 cup of sour cream to the filling for a rich, earthy twist on the classic.
Frequently Asked Questions
Can I use raw chicken instead of cooked rotisserie chicken?
Absolutely! If using raw chicken, cut 1.5 pounds of boneless, skinless chicken breasts or thighs into 1-inch pieces. Sauté them in 2 tablespoons of butter until cooked through before adding to the vegetable mixture. This adds about 15 minutes to your prep time but allows you to control the seasoning exactly to your preference. Make sure the internal temperature of the chicken reaches 165°F before proceeding with the recipe.
What can I use if I don’t have buttermilk?
No buttermilk? No problem! You can make an excellent substitute by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup and adding enough regular milk to reach 1 cup. Let it sit for 5 minutes until it curdles slightly. Greek yogurt thinned with milk (3/4 cup yogurt + 1/4 cup milk) also works beautifully. For a dairy-free option, use 1 cup of almond milk with 1 tablespoon of vinegar.
How do I prevent my dumplings from becoming soggy?
The key to non-soggy dumplings is making sure your baking powder is fresh, not overmixing the batter, and ensuring your oven temperature is accurate. Also, make sure your filling is bubbling hot before adding the dumplings – this helps them start cooking immediately. Don’t peek during the first 20 minutes of baking, as the steam escape can affect the texture.
Can I make this recipe in a slow cooker?
Yes! Combine all filling ingredients except dumpling ingredients in your slow cooker and cook on low for 6 hours or high for 3 hours. Thirty minutes before serving, prepare the dumpling batter and drop spoonfuls on top of the hot filling. Cover and cook on high for 30-40 minutes until dumplings are cooked through. The texture will be slightly different but still delicious.
How can I make this recipe gluten-free?
Use a 1:1 gluten-free flour blend for both the dumplings and to thicken the sauce if needed. Replace the cream of chicken soup with a gluten-free version or make your own by blending 2 cups of cooked chicken, 1 cup of chicken broth, 1/2 cup of cream, and 2 tablespoons of cornstarch. Check that all your other ingredients are certified gluten-free.
Summary
This chicken and dumpling casserole transforms classic comfort food into an easy, one-dish wonder perfect for busy weeknights or cozy weekends. With tender chicken, fluffy dumplings, and rich sauce, it’s guaranteed to become a family favorite.
