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Aug 15
48

Chicken and Dumplings Casserole

Chicken and Dumplings Casserole serving

This easy Chicken and Dumplings Casserole is pure, traditional comfort food, but lightened up and so simple to make! There’s no forming or dropping dumplings, and no simmering on the stovetop required. You’ll simply saute some vegetables and layer them with cooked chicken, a magic mixture of self-rising flour and milk that perfectly mimics the flavor and texture of dumplings, and a quick, stir-together sauce that bakes up rich and creamy. I adapted this recipe from The Country Cook and The Southern Bite Cookbook, and the first time I made it I was a little skeptical about the “dumpling” layer. However, I was totally wrong and my first bite of this casserole contained every bit of chicken and dumplings flavor I was looking for. This Chicken and Dumplings Casserole comes together quickly and easily and delivers so much rich, comforting casserole goodness you won’t believe it’s light! The casserole makes 6 servings, and each serving is just 277 calories or 7 Green, 5 Blue, or 5 Purple myWW SmartPoints.

Chicken and Dumplings Casserole in a green dish

I usually pre-cook my chicken in the slow cooker for easy shredding (click the link for details), but you can also use rotisserie breast, or boil, bake, or grill your chicken breasts. Whatever is easiest for you! Don’t have self-rising flour? No problem, I included a substitution below (though self-rising flour is great for 2-ingredient dough recipes, so you may want to pick some up)!

Chicken and Dumplings Casserole overhead view

Looking for more lightened up comfort food casseroles? Check out my Deep Dish Taco Casserole, Chicken Divan, Bubble Up BBQ Chicken and Beans Bake, Cheesy Buffalo Chicken Chickpea Bake, Meat and Potatoes Bake, Spinach and Chicken Phyllo Bake, Bubble Up Chicken Alfredo Bake, Cottage Pie, One-Pot Cincinnati Chili Spaghetti Bake, Cheesy Buffalo Chicken Potato Bake, Chili Cornbread Bake, Bubble Up Pizza Casserole, Layered Chicken Enchilada Bake, Teriyaki Chicken and Rice Casserole, Eggplant Parmesan Casserole, Bubble Up Chicken Pot Pie Casserole, Chicken Parmesan Quinoa Bake, Deep Dish Sloppy Joe Casserole and many more in the Casseroles section of my recipe index!

Print

Chicken and Dumplings Casserole

Yield: 6 (1 1/4 cup) servings

Ingredients:

  • 4 tablespoons light butter (I use Land O’Lakes)
  • 1 medium onion, chopped
  • 2 medium ribs of celery, chopped
  • 2 medium carrots, chopped
  • 1 lb (16 oz) cooked boneless, skinless chicken breast, shredded
  • 1 cup self-rising flour*
  • 1 cup fat free milk
  • 1 (10.75 oz) can of Campbell’s Healthy Request Cream of Chicken condensed soup
  • 2 cups reduced sodium nonfat chicken broth
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

*if you don’t have self-rising flour, you can mix together 1 cup all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt as a substitute.

Directions:

  1. Preheat the oven to 350 degrees. Lightly mist a 9×13 casserole dish with cooking spray and set aside.
  2. Melt the butter in a skillet over medium heat. Add the onion, celery and carrots and sprinkle with a little bit of salt and pepper. Stir together to coat. Saute the vegetables for 8-10 minutes, stirring occasionally, until softened. Transfer the vegetables to the prepared baking dish and spread in a single layer across the bottom of the dish. Top the vegetables with a layer of the shredded cooked chicken.
  3. In a mixing bowl, combine the self-rising flour and milk and stir together until well combined and smooth. Pour the mixture evenly over the top of the chicken layer. Do NOT mix the layers together!
  4. In another mixing bowl, whisk together the cream of chicken soup, chicken broth, parsley, thyme, salt and pepper until fully combined and smooth. Pour this mixture over the top of the other layers in the baking dish. Do NOT mix or stir the layers!
  5. Place the dish in the oven and bake for 40-45 minutes.

MyWW SmartPoints per (1 1/4 cups) serving:(SP calculated using the recipe builder on weightwatchers.com)

Green: 7 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints

Weight Watchers Points Plus:
7 per (1 ¼ cup) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

Nutrition Information per (1 ¼ cup) serving:
277 calories, 26 g carbs, 3 g sugars, 7 g fat, 3 g saturated fat, 29 g protein, 2 g fiber (from myfitnesspal.com)

48 comments on “Chicken and Dumplings Casserole”

  1. HI Emily when i go to print on my e-mail half of each page is blanked out. is there some place else i can get this recipe please ?

  2. This sounds delicious! I’m prepping some meals for my family, as I will be away for surgery for a few days. I was wondering if this casserole would freeze well. Thoughts? Thank you!

    • I would think so, but you should probably be warned that I almost never freeze anything, so I am in no way an expert on what freezes well, lol

    • I never freeze either, so I am out of my element here. Ha! I will give it a try and see how it turns out. Thank you for sharing your amazing recipes with us!

  3. am going to try this looks good and easy!

  4. This is definitely our kind of a meal! I see that you did everything which I would also do, in order to make it not only delicious, but also healthy. I plan to make this within the next couple of days. Thank you very much,

  5. Hi-looks so yummy! I have a daughter that is dairy-free; ever made it with Almond Milk or any other kind of non-dairy product? Thanks!

    • I haven’t tried that, but I’m betting it would work with unsweetened almond milk and DF margarine!

    • Has anyone tried it with the non dairy milk? My toddler has an allergy, but he would love this.

    • I just made it with almond milk. We sub that for everything. And use vegan butter but what do y’all do for the cream of chicken? 

    • I found a recipe on another site for cream of chicken soup with no cream. I used chicken broth, almond milk, a bunch of flour, and some spices and heated it on low boil for five minutes. I haven’t made it with regular cream of chicken, but it tasted great with that sub. I used it in another recipe and turned out well there too. It was one of the first results google popped up.

  6. Possible to make keto friendlier? Almond flour?

    • I have never worked with almond flour, so I’m not able to speak to how it would perform in a recipe, I’m sorry! If you try it out, please report back!

  7. I bet Bisquick would be a good sub also.

  8. Hi, I made this recipe last night and it was fabulous! The only thing I changed was instead of 4Tbls of Land o Lakes light w/ canola oil, I used 4Tbls of I Can’t Believe it’s Not Butter light. I put all the ingredients into the recipe builder and got 4sp for 1 serving, 1 1/4 Cup. It saved a point. Turned out great! Thanks for the wonderful recipes!

    • I actually use the Land O’Lakes Light stick butter (not the spreadable canola oil one), but that’s awesome, I’m glad it came out great! Thanks for letting me know you loved it and for giving readers another option for a butter substitution!

  9. Made this last night — It was AMAZING!
    Definitely will be making again very soon.

  10. This was a hit with the whole family. I let mine cook for another 15 mins for my personal taste to firm up the casserole. Also subbed almond milk for the fat free milk and it turned out great.

  11. I made this last night.  It was delicious!  I will be adding this to my menu rotation.  Thank you for making such wonderful WW friendly recipes that taste so good, in fact, my menu next week is all your recipes. 

  12. I made this for dinner and it taste super good. Definitely a keeper. It is very satisfying and flavorful. Now I have dinner for the rest of the week. Thanks Emily for the delicious recipe!!!

  13. I made this tonight for dinner and it was AMAZING!!! It really hits the spot if you are craving comfort food. This is going on the regular dinner rotation for sure. Thanks so much for the great and easy recipe!

  14. I made this casserole and OMG, it was so good ! I didn’t use any salt, made my own stock from simmering thighs in a pot. The only ingredient that had sodium was the soup. I used creamy chicken with herbs instead of what was called for. Delish and freezes well …..

  15. Holy moly was this good! I made it just as you suggested, and it was a hit with the whole family! 

  16. Another recipe hit out of the park!! This is delicious and ever since making it last week all I’ve thought about is making it again. Yum!!! 

  17. Hi love your site.  Do you think I could use fat free fage yogurt instead of milk?

    • Hi Michelle,
      Nope, I’d suggest using the milk to ensure you get the dumpling texture you’re going for. We’re not trying to make 2-ingredient dough here, so definitely stick to the milk. Enjoy!

  18. Thank you I am out of milk and have 1/2 the casserole made before I knew I was.  Could I have the veggies and chicken down in casserole could I do sauce and then have the 2 ingredient dough on top kind of a biscuit topper ? 

    • I haven’t tried that, so you can certainly experiment and try it out that way. I have no experience doing that, so I really can’t say how it would turn out. It will probably be tasty, just not like chicken and dumplings.

    • Fat free evaporated milk in a can (found in all baking sections) is a good thing to have on hand for “emergencies” such as these

  19. 58879268065__7A335661-6E1F-44A9-AC5F-72A9734067D1.JPG It was wonderful and worked well thank you for your recipe.  

  20. Made this tonight and it was a hit. Hubby loved it. Definitely going in the menu rotation! Thanks!! 

  21. Thank you for the delicious taste of home cooking! This recipe is the queen of comfort food.

  22. Made this tonight for my first dinner on WW. So tasty and comforting!

  23. Could I substitute the celery for another vegetable? Maybe broccoli? 

  24. When i pour my cream of chicken stuff layer on top of my biscuit layer, it mixes all together. Is it supposed to self mix or am i messing it up? It tastes great, but am not sure if I’m getting the intended texture.
    Thanks!

  25. I made this for dinner tonight and it was a hit.  Thank you for a great recipe. 

  26. This was amazing! Ultimate comfort food and so filling! Question, when I put it in my tracker it came out to six points, did I do something wrong? Totally new to this whole thing. But it was worth every delicious point!! 

    • Hi Crystal,
      It’s hard to tell if you did something wrong without seeing your tracker, but different brands have different nutrition information, so what I post is what I got with what I used. For example, if you used a different brand of light butter (I used Land O’Lakes) then it might have altered the nutrition and point values. I’m guessing it’s something like that!

  27. I made this tonight for supper. It was so very good. This goes in my rotation!  I was out of parsley so I substituted basil flakes instead. I also had to cook a little longer because I had my rack in the wrong place!  Love your website

  28. This was AMAZING!!! I’ve been craving a casserole or something “homey” and this was exactly what I was looking for. This is definitely going to be my new go-to meal if I take food to other people. So easy and filling. The only thing I changed was that I cooked it for 60 minutes so that the consistency was a little bit firmer, but that was based on personal preference. Keep up the good work, Emily!

  29. Hi Emily, I have this in the oven as I am comments and have followed the recipe but it has been in there 50 min so far and it is still soupy on top. Is it supposed to be like that? Do you put aluminum foil on it before you bake it?

    • Hm. I’ve only ever cooked it the way I wrote and it always works perfectly, but all ovens cook differently, so if yours needs a bit more time, I guess go for it? Not sure why that happened!

  30. Made this last night! I had to make it dairy free but it still turned out great! Husband and I devoured it!

  31. Have you ever tried this recipe with almond or coconut flour? Wondering how that would turn out

  32. We loved this! We used our leftover Thanksgiving Turkey in place of the chicken and it turned out wonderfully!

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