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Baked Chicken and Dumplings – A Comfort Food Classic!

This baked chicken and dumplings recipe is a hearty and satisfying meal perfect for any night. Enjoy tender chicken, fluffy dumplings, and creamy sauce baked to perfection.
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Equipment

  • Large mixing bowl
  • Medium saucepan
  • 9x13-inch baking dish
  • Pastry cutter or fork
  • Wooden spoon
  • Aluminum foil

Ingredients
  

  • For the Chicken:
  • 2 pounds cooked shredded chicken (rotisserie chicken works great)
  • 2 cups chicken broth
  • 1 can 10.5 ounces cream of chicken soup
  • 1 can 10.5 ounces cream of celery soup
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter cubed
  • 3/4 cup milk

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  • Prepare the Sauce:
  • In a medium saucepan, whisk together the chicken broth, cream of chicken soup, cream of celery soup, and milk.
  • Season with garlic powder, onion powder, salt, and pepper. Heat over medium heat until warmed through.
  • Assemble the Chicken Layer:
  • Spread the shredded chicken evenly in the bottom of a 9x13-inch baking dish.
  • Pour the prepared sauce over the chicken.
  • Prepare the Dumplings:
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Add the milk gradually, stirring until a soft dough forms.
  • Add Dumplings:
  • Drop spoonfuls of the dumpling dough over the chicken and sauce layer.
  • Bake:
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 15–20 minutes, or until the dumplings are golden brown and cooked through.
  • Serve:
  • Let the casserole cool for 5 minutes before serving. Enjoy warm!