This hearty Chicken and Dumplings Casserole is the perfect comfort food. Loaded with shredded chicken and vegetables, this saucy dish with homemade dumplings comes together quickly and finishes in the oven.
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Irresistible Chicken and Dumplings, Made in the Oven!
Chicken and dumplings is a family favorite around here. No one can resist a simple dish of creamy shredded chicken with savory seasonings and fluffy dumplings. This is pure comfort food, just right for chilly weather, or if someone isn’t feeling a hundred percent. A warm bowl of homemade chicken and dumplings is sure to warm everyone up and get those good vibes going.
Many recipes for chicken and dumplings are made on the stove, but I’ve developed this easy oven recipe so that you can slide it in there, shut the door, and walk away. Chicken and dumplings casserole is easy enough to make on a weeknight – just throw together the sauce and the batter, and then combine them in a casserole dish.
(For more ways to make this classic dish, try my Best Chicken and Dumplings from scratch, Instant Pot Chicken and Dumplings, Crockpot Chicken and Dumplings, or these Easy Chicken and Dumplings with Biscuits!)
Although this recipe is quick to prep, you will need to mince some garlic and chop some veggies. If you want to make those steps quicker, go for pre-cut vegetables from your produce section and garlic powder or garlic from a jar. Easy peasy!
For the Chicken and Sauce
- Butter: Salted or unsalted is fine.
- Onion, Celery, and Garlic: Chop the vegetables, and mince the garlic.
- Flour: All-purpose flour thickens the creamy gravy.
- Worcestershire Sauce: A little goes a long way with this super-flavorful sauce.
- Salt and Pepper
- Chicken Bouillon: A small amount of chicken bouillon or base gives the dish plenty of savory flavor.
- Broth: Chicken broth or stock. You can also use vegetable broth.
- Cream: Heavy whipping cream makes the sauce velvety and rich.
- Chicken: Shredded, cooked chicken. I use rotisserie chicken.
- Peas: Frozen peas add a pop of color and sweetness.
For the Dumplings
- All-Purpose Flour: Again, all-purpose flour is what you need.
- Baking Powder and Baking Soda: For fluffy, light dumplings.
- Milk: Whole milk gives the creamiest flavor, but reduced fat is also fine.
- Butter: Melt the butter before adding it to the dumpling dough.
Do You Put Eggs in Chicken and Dumplings?
Some recipes for chicken and dumplings call for an egg in the dumpling dough, but mine uses just milk and melted butter to bring it all together. Either way is delicious! Eggy dumplings are a little more like matzo balls, while eggless dumplings are a bit lighter with a more pronounced cream or butter flavor.
How to Make Homemade Chicken and Dumplings
Here’s the cooking method for this oven-baked chicken and dumplings recipe. There are only a few easy steps, and then the oven does the rest.
- Cook the Aromatics. To get started, set a large skillet over medium heat. Melt the butter in the skillet, and then toss in your onion, celery, and garlic. Let those ingredients cook for a few minutes until softened.
- Add Flour and Seasonings. Stir the flour into the butter and veggies, until the butter absorbs all of the flour. Then stir in your Worcestershire sauce, salt, pepper, and bouillon.
- Add Liquids, Chicken, and Peas. Grab a whisk and whisk in your chicken broth. Let it heat until it begins to thicken, and then add the cream, shredded chicken, and peas. Stir to combine, and then pour this mixture into a greased casserole dish (9×13-inch.)
- Make the Dumplings. Turn your oven on and let it pre-heat to 350°F, while you make the dumplings. Take a medium-sized bowl, and combine the flour, baking powder, baking soda, and salt in it. Stir in the milk and the melted butter until the mixture is a smooth, soft dough. If it doesn’t seem spoon-able, add another tablespoon or two of milk to thin it out a little bit.
- Top the Chicken Mixture and Bake. Gently drop spoonfuls of the dumpling dough on top of the creamy chicken. Bake the casserole, uncovered, for 35 minutes, or until the dumplings are fully cooked.
- Enjoy! Let the chicken and dumplings casserole rest for about 5 minutes before serving into bowls or on plates.
How Do You Know When Chicken and Dumplings Are Done?
Dumplings are a type of bread, technically, even though they aren’t baked. What you want to do is make sure the dough is cooked through. You can cut one in half to see, or poke a toothpick in and see if it comes out clean.
Here are a few quick tips for making chicken and dumplings casserole. It’s sure to become a family favorite.
- Sauce Consistency: The sauce will be thin and soupy before you add the dumplings. This is so that the dumplings cook well, and they soak up some of the sauce. The sauce will get thicker as it bakes.
- Veggies: If you like, you can use frozen mixed vegetables or frozen peas and carrots, instead of just peas.
- Chicken: I use a rotisserie chicken for this, but you can also cook and shred chicken breasts. Try these Instant Pot Shredded Chicken Breasts, or this stovetop recipe for The Best Shredded Chicken.
What Sides Go with Chicken and Dumplings?
This dish is an all-in-one meal if you want to serve it that way, but it also pairs well with all kinds of side dishes. Try these, if you’d like to add something to the menu!
- Green Beans: Fresh green beans are easy and quick to make with this simple skillet recipe. You’ll love the robust, yet mild flavor of these Sautéed Green Beans with Garlic.
- Asparagus: Give this beloved green veggie all the flavor anyone could want, with this bright, zesty Air Fryer Asparagus. Ten minutes are all you need to put it together.
- Salad: A tangy, crunchy, savory Greek Salad is one of the best ways to get your veggies. Start your meal with salad and then enjoy your cozy casserole.
How to Store and Reheat the Leftovers
Store leftover chicken and dumplings casserole in your fridge, tightly covered. It will keep for about 5 days.
Reheat individual portions in the microwave, or a large portion in the oven at 350°F.
Will Chicken and Dumplings Casserole Freeze Well?
Yes, you can freeze leftovers for up to three months. Wrap the leftovers tightly, or pack them into a freezer bag or airtight container, and mark it with the date. Thaw in the refrigerator before reheating.
- 6 tablespoons butter
- 1/4 cup diced onion
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- 1/4 cup all purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chicken bouillon, optional
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (plus 2 tablespoons if needed)
- 3 tablespoons melted butter
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Cook until softened, about 4 minutes.
- Stir in the flour, until all flour is absorbed. Then stir in the Worcestershire sauce, salt, pepper, and chicken bouillon.
- Whisk in the chicken broth and cook until it begins to thicken just a little. Stir in the heavy whipping cream, then add the shredded chicken and peas. Pour the chicken mixture into a greased 9x13-inch pan.
- Preheat the oven to 350°F.
- Dumplings: In a medium-sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Stir in the milk and melted butter, until smooth. Dough should be spoonable. Add another tablespoon or two of milk if your dough is too thick.
- Gently drop tablespoons of dough on top of the chicken mixture.
- Bake uncovered, for 35 minutes, until the dumplings are cooked through.
- Remove and let rest for 5 minutes, before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
- The sauce will be thin and soupy before you add the dumplings. This is so that the dumplings cook well, and they soak up some of the sauce. The sauce will get thicker as it bakes.
- You can add mixed vegetables instead of just peas if you prefer.
- I use a rotisserie chicken for this, but you can also cook and shred chicken breasts.
Amount Per Serving: Calories: 463Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 119mgSodium: 1114mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 18g
More Cozy Dinner Ideas
- Turkey Pot Pie
- Loaded Potato and Meatloaf Casserole
- Chicken Fettuccine Alfredo
- Olive Garden Chicken Gnocchi Soup
- Best Alfredo Sauce
- Beef Pot Pie
- Easy Red Beans and Rice
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