An Old-Fashioned Classic Gets a Quick, Cozy Upgrade — All the Flavor, None of the Fuss!

If you grew up on big, fluffy dumplings cooked atop homemade chicken broth, you know there’s nothing quite as comforting as a bowl of chicken and dumplings. It’s the ultimate Southern hug-in-a-bowl. But sometimes, we just don’t have time to roll out dough or babysit a simmering pot on the stove — and that’s exactly where this Chicken and Dumpling Casserole comes in.

Made with rotisserie chicken, pantry staples, and zero stirring, this casserole magically creates layers of juicy chicken, fluffy dumplings, and creamy sauce — all while baking hands-free in your oven. The best part? The dumplings form on their own as it bakes. No rolling, no dropping, no mess. Just pour, bake, and enjoy.

🌟 Why You’ll Love This Casserole

No rolling or stirring — Just layer and bake!
Fewer dishes — Uses one bowl and one pan.
Rotisserie chicken shortcut — Saves time without sacrificing flavor.
Dumplings form while baking — No dough prep needed!
Leftovers taste even better — Like a cozy chicken pie with dumpling topping.

This dish delivers the flavor and feel of traditional chicken and dumplings, but with a weeknight-friendly prep that’s ready for any busy cook.

🛒 Ingredients Breakdown

You’ll love how this dish relies on a short list of everyday ingredients.

🐔 Chicken:

Pulled rotisserie chicken (skin removed)
Tender, flavorful, and ready-to-use. Shred about 2 to 3 cups of meat. You can also use leftover baked or boiled chicken.

🧈 Butter:

1 stick (½ cup) melted butter
Adds richness and helps create that golden, bubbly layer under the dumplings.

🥛 Milk & Flour:

1 cup milk + 1 cup self-rising flour
Must be self-rising flour — this is key! It contains leavening agents that help the dumplings form and rise.

🥣 Sauce:

2 cups chicken broth + 1 can condensed cream of chicken soup
These come together to create a creamy, savory base. As the casserole bakes, the broth soaks into the flour topping and helps create soft dumplings and rich gravy.

Seasoning tip: Add black pepper and a pinch of poultry seasoning for extra depth.

🔪 Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C).

Let the oven come to temperature while you assemble the dish. You won’t need to cover this casserole during baking.

Step 2: Layer the Chicken

Spread the pulled chicken in a 9×13 baking dish.

Distribute it evenly for a nice bite of chicken in every serving.

Step 3: Add the Butter

Pour the melted butter evenly over the chicken. Do not stir.

This forms the first layer of richness. Don’t skip this step — the butter helps create golden, fluffy edges and flavor.

Step 4: Pour the Dumpling Batter

In a medium bowl, whisk together 1 cup self-rising flour and 1 cup milk. Slowly pour over the chicken. Do not stir.

Pour gently and evenly — this is the layer that will bake up into soft, biscuit-like dumplings.

Important: Do not stir at any point in the layering process. The layers need to remain separate so the dumplings can rise properly.

Step 5: Pour the Sauce Layer

In the same bowl, whisk together 2 cups chicken broth and 1 can condensed cream of chicken soup. Slowly pour over the top. Do not stir.

The liquid will look thin, but it thickens as it bakes. Trust the process!

Step 6: Bake and Let Rest

Bake uncovered for 45 minutes.

The top should look slightly golden and puffy, and the edges will be bubbling with buttery goodness.

Let rest for at least 5 minutes before serving.

This allows the dumplings to fully finish forming and soak up a little more of the sauce. The longer it sits, the better the texture becomes.

🍽 Serving Suggestions

This casserole is cozy enough to stand alone, but it also pairs well with:

Green beans or peas
Garden salad with vinaigrette
Steamed broccoli or carrots
A slice of warm cornbread or biscuit

For an extra kick, top with a sprinkle of black pepper or chopped fresh parsley.

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: This casserole freezes well. Cool completely, wrap tightly, and freeze for up to 2 months.
To Reheat: Microwave individual portions for 2–3 minutes, or reheat in a 350°F oven for 20 minutes.

Pro Tip: The dumplings become even more flavorful the next day as they soak up the broth — making this a fantastic make-ahead meal.

🔁 Variations & Tips

Make it creamy herb-style: Add thyme, sage, or rosemary to the broth mixture.
Spice it up: Stir in a pinch of cayenne or red pepper flakes.
Use turkey instead of chicken – Great post-Thanksgiving casserole!
Cheddar twist: Sprinkle ½ cup shredded cheddar cheese between the layers before baking.

💬 Reader Review

“I’ve made old-school chicken and dumplings my whole life, but this version blew me away! So quick and tastes like I spent all day on it. The dumplings were perfect, and it was even better the next day.”
— Karen W., Southern comfort food fan