<I have updated the recipe to correct the poultry seasoning after hearing from you. Thanks!>

If you were raised in the south then you probably grew up on home made chicken and dumplings. But you also know there is an art to get those dumplings right. Every country cook has their own little secret. I’ve been told the secret is to add the dumplings to a “rolling, boiling” stock…and sometimes they do and sometimes they don’t. In most of my cases the dumplings just don’t! In the cases when the dumplings DON’T and you’ve spent all Sunday morning working on them only to find they they’ve dissolved into the broth. Still, even with all the trouble dumplings can be, they’re still a southern Sunday favorite.

This is an excellent casserole recipe which actually taste like dumplings. I have also added a bag of frozen mixed vegetables to make a chicken pot pie which made it a more complete meal. It has always received a thumbs up rating at our house!

Chicken and Dumpling Casserole
3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
1 t Poultry seasoning
1 stick of butter (1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired
(*you can use any chicken you choose this is simply what we use most often)

Directions: Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.

Layer 1 – In 9×13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.

Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour over chicken.

Layer 3 – In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules, seasoning and soup. Once blended, slowly pour over the Bisquick layer. (Tip – Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).

Bake casserole for 25-30 minutes, or until the top is golden brown.

  1. busymomblogs says:

    This casserole looks great! I love chicken and dumplings.

  2. Marisa says:

    My great-grandmother was a Southern Belle, and she made lots of chicken n’ dumplin recipes. This brings back lots of good memories!

  3. Bonnie says:

    I am a former Southern Belle now living in New Zealand. Going to make this yummy recipe tonight for my family full of sick people–chicken and dumplings have got to be better than just plain old chicken soup! Thanks for the recipe. Love your blog!–Bonnie

  4. Anonymous says:

    Made this recipe last night. It was good. However I had to bake for over an hour before the top got golden brown. My grandson whom is a picky eater, like it very much.

  5. Reba says:

    looks beautiful and yummy…

  6. Amy Oliver says:

    At what point do you add the poultry seasoning? Also, I cooked it for over 30 minutes and it was still runny.

    • I add mine with Layer 3. I did edit this and put it the recipe. I had a friend that said her casserole was runny also. She said that she added an extra cup of Bisquck. I found the exact recipe however, I kind of go by the way it looks when I’m putting mine together.

  7. Food says:

    Ok, there has to be an error in the amount of poultry seasoning. The whole casserole was GREEN and did not look a thing like the picture. All we could taste was poultry seasoning.

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