Chicken & Dumplings Casserole


The way this Chicken & Dumpling Casserole is made just blows my mind! The dumplings make themself while the casserole bakes in the oven. There is no rolling dough or buying canned biscuits with this recipe. I will definitely be making this again it was delicious!

Source: Mennonite Amish Recipes & More Facebook group.






Boil the chicken over medium heat for one hour covered.



Drain the chicken reserving the broth.

Shred the chicken.

I shred mine by putting it in my mixer bowl and turning on my mixer.

This shreds the chicken in a few seconds.



Spray a three quart casserole dish with cooking spray.

Place the chicken on the bottom of the dish.



Whisk together the flour, milk and butter.



Pour the mixture over the chicken.

Do Not Stir!



In a small bowl, whisk together the chicken

broth, soup, salt and pepper.



Slowly pour the mixture over the chicken but DO NOT STIR.

Bake in a preheated 350 degree oven, uncovered, for 45-55 minutes.



Let the dish sit a few minutes before serving.


Chicken & Dumplings Casserole



  • 2 lbs chicken (boneless, skinless dark meat)
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 Tbsp butter, melted
  • 1-10.5 oz can cream of chicken soup
  • 1-14 oz can chicken broth (add to water below)
  • water from boiled chicken (combine broth and enough water to equal 2 cups)
  • 1/4 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 350 degrees.
  2. Place chicken in a pot and add enough hot water to cover the chicken. Cover with a lid and bring to a boil. Cook over medium heat for one hour.
  3. Remove chicken and shred. I shred mine in a bowl with my mixer. It shreds in a few seconds.
  4. Place the shredded chicken in the bottom of a three quart casserole dish that has been sprayed with cooking spray.
  5. In a small bowl, whisk together the flour, milk and butter. Pour over the chicken and DO NOT STIR.
  6. In a small bowl whisk together the broth, soup, salt and pepper. Slowly pour over the chicken mixture but DO NOT STIR.
  7. Bake, uncovered, for 45-55 minutes.
  8. Remove from the oven and let sit a few minutes before serving.



Categories: Casseroles, Chicken


    • Ash thank you so much! I wish I got paid well…hahaha I make enough to cover the cost of my blog/website. That was really all I was hoping for because I love inspiring people. You are so kind and thank you for making my day. It’s people like you that make all the work worth it!


  1. Chicken and dumplings without all the fuss? It’s almost too good to be true. It’s one of those dishes that I never make because I don’t feel like actually making the dumplings. Definitely adding this to my list of weeknight recipes

    Liked by 1 person

  2. Girl, I made some chicken and dumplings in my slow cooker a few weeks ago. I had a taste for it,found a recipe on Pinterest, and BOOM! I’m glad I found another version because slow cooker takes a loooonnnggg time. Cant wait to try this!!!i

    Liked by 1 person

    • Also pat your chicken down so the dumplings stay on top of it. When you take it out, use a spatula and section off the servings so the dumpling layer stays together. We thought the dish had an amazing taste but everyone has their own taste. I thought it would be really good as an open face sandwich or even over toast too! Thanks for letting me know! This recipe came from an Amish recipe Facebook page.

      Liked by 1 person

  3. First of all, thanks for following my blog! I had a Chicken Pot Pie on my menu for tonight, but after reading your blog, I think I will change it up for your Chicken & Dumplings!! So glad you found me.

    Liked by 1 person

    • Thanks I look forward to seeing what all you will be posting! When you make this, pack the chicken down and when you serve it, use a spatula trying to keep the casserole in tact like lasagna. Enjoy!


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