This is an easy, quick way to make chicken and dumplings. It is not traditional, but it is delicious. IMPORTANT NOTE: this recipe requires self-rising flour. If you do not use self rising flour, it will not work, and you will not get dumplings, just soup. Also, self-rising flour loses its leavening power after 6 months, and it won't work then, either. So when making this recipe, please use freshly bought self-rising flour. For the chicken, I buy a rotisserie chicken, remove the skin, legs and wings, and chop up the breast and thigh meat. This should give you about 2 to 3 cups of chopped chicken. Reserve the wings and legs for another use.
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- 1Preheat the oven to 400ºF.
- 2Grease a 9" x 13" baking dish (I use Pam).
- 3Put the chicken in the greased baking dish.
- 4Sauté the onion, celery and carrot in the olive oil over medium heat for 5 minutes.
- 5Whisk together the self-rising flour and milk, and pour over the chicken.
- 6Whisk the cream of chicken soup, chicken broth, and poultry seasoning together, and stir in the sautéed vegetables.
- 7Pour this mixture over the chicken. DO NOT STIR! IF YOU STIR, YOU WILL NOT GET ANY DUMPLINGS.
- 8Bake, uncovered, on the middle rack of the oven at 400ºF for 40 minutes, or until the top is beginning to brown.
- 9Let sit for 5 to 10 minutes before serving - this allows the sauce to set up. You can serve it right out of the oven, but the sauce will be thin.
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Nutritional Facts for Chicken and Dumpling Casserole
Serving Size: 1 (242 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 212.0
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 2.5 g
- Cholesterol 9.6 mg
- Sodium 889.0 mg
- Total Carbohydrate 24.8 g
- Dietary Fiber 1.5 g
- Sugars 2.2 g
- Protein 6.5 g
The following items or measurements are not included: