Baked Chicken and Dumplings

9:12 PM
Baked Chicken and Dumplings has all the flavors of Homemade Chicken and Dumplings without rolling out the dumplings.  This casserole is truly magic dumplings!


My husband loves my Homemade Chicken and Dumpling recipe, and he was a little hesitant when I told him I was going to make Baked Chicken and Dumplings.  He could not imagine how they would turn out, and I must say I was a little intrigued too.  

I have been seeing several recipes going around, and some were a little different from others. Like my husband, I love the homemade dumplings recipe I make and did not want to vary from it.   

The recipes that I have usually seen call for self-rising flour and milk, or flour and baking powder and milk, so I wanted to see if I could use my recipe which calls for flour, eggs and milk.  I tried my recipe, and we LOVED them.  I am still intrigued on how they came out like dumplings.  Oh well, just trust me---they are delicious!


Another ingredient that I noticed everyone was using was cream of chicken soup. I didn't have any in my pantry, but I did have a can of Campbell's cream of chicken soup with herbs.  I didn't know if it would take on too much of the flavors of my turkey and dressing recipe that I add herbs to or not.  I wanted it to taste like dumplings not dressing.  I went ahead and tried the cream of chicken soup with herbs, and the flavors were not overpowering with the flavor of the herbs so I will use it again.

This recipe was truly a winner with my husband.  He wants me to make it again real soon.  Hope you get to make is soon too!  Enjoy




WHAT YOU WILL NEED TO MAKE BAKED CHICKEN AND DUMPLINGS

  • 1 whole chicken, washed and parts removed from the cavity (or can use 2 chicken thighs and 2 chicken breast)
  • 4 to 6 cups water
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1/4 cup butter, melted
  • 1 cup whole milk
  • 2 eggs
  • 1 cup all purpose flour
  • 2 cups chicken stock reserved from cooking the chicken or canned
  • 1 10 oz. can Campbell's cream of chicken soup with herbs


HOW TO MAKE BAKED CHICKEN AND DUMPLINGS



  • In a stockpot, add water, chicken, salt, and pepper.  Cook until chicken is tender and easily comes off the bone.  Remove chicken from broth and place on a platter to cool.   Reserve the chicken stock.  As soon as the chicken is cool to the touch, debone the chicken and cut in cubes or shred.

  • Preheat oven 400 degrees F.  Pour and spread melted butter in the bottom of a 9 x 13 baking dish.  Arrange chicken over the butter in a single layer.

  • Using a wire whisk, stir together milk and egg until mixed thoroughly.  Add flour and mix until creamy and smooth.  Pour over chicken evenly. DO NOT STIR

  • In a 4 cup measuring cup, whisk together 2 cups reserved chicken stock (or canned chicken stock) and cream of chicken soup with herbs.  Immediately pour over flour mixture.  DO NOT STIR

  • Bake uncovered for 40 to 45 minutes or until the top is golden brown.

  • Let cool for 10 or 15 minutes before serving.



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Baked Chicken and Dumplings

Yield: 4-6
Author:
prep time: 20 Mcook time: 45 Mtotal time: 65 M
All the flavors of Homemade Chicken and Dumplings without rolling out the dumplings. This casserole is truly magic dumplings!

ingredients:

  • 1 whole chicken, washed and parts removed from the cavity (or can use 2 chicken thighs and 2 chicken breast)
  • 4 to 6 cups water
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1/4 cup butter, melted
  • 1 cup whole milk
  • 2 eggs
  • 1 cup all purpose flour
  • 2 cups chicken stock reserved from cooking the chicken or canned
  • 1 10 oz. can Campbell's cream of chicken soup with herbs

instructions:

How to cook Baked Chicken and Dumplings

  1. n a stockpot, add water, chicken, salt, and pepper. Cook until chicken is tender and easily comes off the bone. Remove chicken from broth and place on a platter to cool. Reserve the chicken stock. As soon as the chicken is cool to the touch, debone the chicken and cut in cubes or shred.
  2. Preheat oven 400 degrees F. Pour and spread melted butter in the bottom of a 9 x 13 baking dish. Arrange chicken over the butter in a single layer.
  3. Using a wire whisk, stir together milk and egg until mixed thoroughly. Add flour and mix until creamy and smooth. Pour over chicken evenly. DO NOT STIR
  4. In a 4 cup measuring cup, whisk together 2 cups reserved chicken stock (or canned chicken stock) and cream of chicken soup with herbs. Immediately pour over flour mixture. DO NOT STIR
  5. Bake uncovered for 40 to 45 minutes or until the top is golden brown.
  6. Let cool for 10 or 15 minutes before serving.
Chicken, Casserole, Southern
Kay Little
Kay Little

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Comments

  1. This looks great all around!! It's certainly comfort food weather!
    Blessings,
    Leslie

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  2. Wow, this looks like one of those things that I couldn't stop eating. What a great sounding casserole. Also love that dish. I have kept all my Pyrex over the years, love them in photos.

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    Replies
    1. Thank you Lea Ann for stopping by…pyrex dishes are my favorite!

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  3. This looks amazing, Kay! So family-friendly and perfect for the cool weather that's ahead. Pinned and tweeted!

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  4. Hi Kay,
    We love Chicken and Dumplings and have never had Baked Chicken and Dumplings, it looks fabulous and of course I am going to be trying the recipe, know it will be good coming out of your kitchen! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. Wow Kay!This Chicken and Dumplings Casserole looks so good. I've never made chicken and dumplings in casserole form. Must try it soon!

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  6. Amazing and easy! Made this for dinner tonight and my family LOVED it. Will be making this again SOON! Thank you Mrs. Kay.

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    Replies
    1. So glad your family enjoyed it….thanks for stopping by CWK!!

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  7. Just popped this in the oven! Can't wait to try it!!

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  8. FAAAABULOUS recipe Kay. So glad you shared at Weekend Potluck. Congrats on being featured.

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  9. FAAAAABULOUS recipe Kay. So glad you shared with us at Weekend Potluck. Congrats on the feature. =)

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    Replies
    1. Thank you Marsha...see you next week :)

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  10. Can this be made a few hours ahead of time, kept in fridge, and then baked?

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    Replies
    1. Not sure...I have not tried to make them ahead and refrigerated then baked.

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  11. Oh my, looks so Good!!!!

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  12. Is 9 x 13 the correct size pan the one in your picture does not look that big thanks

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  13. Okay. So, is the Dumpling part the flour topping? I wanna try this. Would a rotisserie chicken work for this recipe? Thanks!

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    Replies
    1. Yes. The flour cooks in the broth and that's where all the magic happens. Yes you can use a rotisserie chi chicken. Thank for stopping by!

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  14. The only change I would make is to use Campbell's Healthy Request Cream of Chicken soup as it has no MSG in it and the regular Campbell's red !abel soup does and makes me very ill. Otherwise,thanks for sharing.

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  15. This comment has been removed by a blog administrator.

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  16. This looks soooo good! How many servings does this make? Since I’m cooking for just one I want to cut it down and knowing the number of servings will help me determine how many times I need to do that. Also can this dish be frozen at some point? Thank you!

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    Replies
    1. I believe it will make 4-6 servings. Depending on your sides.

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    2. Thank you for your super quick reply! Looks like if I just cut it in half, or maybe half again it will work for me. Looking forward to trying especially since it seems like it will be a real winner of a recipe.

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