Chicken & Dumpling Casserole Recipe without biscuits- use rotisserie chicken for a simple weeknight meal. Can also use leftover holiday turkey. Guaranteed to have your kids asking for seconds!

his recipe is the perfect way to use up any leftover turkey you might have from your feast today. I found the original recipe over at Deep South Dish
I’ve always been intimidated with the thought of making chicken and dumplings. It seemed like a lot of work, so when I came across this recipe on Mary’s site, I knew I had to give it a try. It was simple and really quick to make. It was fabulous! Chicken Legs especially loved it. I used a rotisserie chicken and this came together in no time. We will be making a turkey version this weekend!



5 cups cooked and shredded chicken – you can buy a rotisserie chicken use leftover chicken or cook a couple big chicken breasts and shred them –
3 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/3 tsp salt
1 1/3 tsp baking powder
1 cup milk


preheat oven to 500
spray 10 x12 in baking pan with non stick cooking spray
spread the chicken in an even layer on the bottom of the dish
whisk together flour milk salt and baking powder pour over the chicken this is the dumpling layer
stir together the chicken broth and cream of chicken soup and pour over the dumpling layer
bake 40 – 45 minutes or until top starts to turn golden brown