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Aug 15
21

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 5 WW Freestyle 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.
  1. 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.
  2. 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!
  3. 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!
  4. Place the dish in the oven and bake for 40-45 minutes.

Weight Watchers Freestyle SmartPoints:
5 per (1 ¼ cup) serving (SP calculated using the recipe builder on weightwatchers.com)

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)

21 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!

  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 …..

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