Chicken n Dumpling Casserole for Two

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Dinner doesn’t get any better than this. Chicken n Dumpling Casserole for Two with a biscuit-like topping is easy to make and a total comfort food. It’s delicious and warming, the perfect dinner for chilly evenings!

The joys of having a spouse that loves to cook as much as you do are many! We Big Daddy and I started dating there were family recipes that we liked but had never made. Together we would test them, merge what we liked about each family recipe, and find a happy medium we both liked. We did this with Chocolate Gravy and Chicken and Dumplings. 

Chicken n Dumpling Casserole for Two

Fast forward a few years, we have food snob children that don’t like a huge pan of Chicken and Dumplings! What?! I broke down our favorite Chicken and Dumpling recipe to Chicken n Dumpling Casserole for Two to avoid leftovers we would never eat.

Now you may be thinking ‘that’s a Chicken Pot Pie’! But, alas, no. I didn’t put veggies in my Chicken n Dumpling Casserole for Two. Besides, it doesn’t taste like Chicken Pot Pie, it tastes just like Chicken n Dumplings!

Chicken n Dumpling Casserole for Two

1. You can use leftover chicken or rotisserie chicken in this recipe.
2. I used low-sodium and low-fat cream of chicken soup. You can use the regular.
3. You can substitute all-purpose flour for self-rising flour. Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
4. I used two 5-inch ramekins. You can purchase them here.

5 from 4 votes

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Chicken n Dumpling Casserole for Two

Prep Time

10 mins

Cook Time

22 mins

Total Time

52 mins

 

Dinner doesn't get any better than Chicken n Dumpling Casserole for Two. It is a total comfort food, delicious and warming.

Course: dinner, entree

Cuisine: American/Southern, Southern, Southern classic

Keyword: biscuits, chicken, dumplings

Servings: 2 servings

Author: Paula

Ingredients

• 1 chicken breast cooked, cooled, and shredded
• 10.5 ounce can cream of chicken soup
• 1/8 teaspoon each salt, pepper, and poultry seasoning
• 1 cup self-rising flour
• 2 tablespoons butter
• 2/3 cup whole milk

Instructions

1. Preheat oven to 400 degrees F.

2. Add chicken, cream of chicken soup, salt, pepper, and poultry seasoning to a bowl. Stir to combine. Divide equally into two oven-safe bowls.

3. In another bowl combine flour and butter. Cut butter into flour with a pastry blender or fork. Add milk and stir until combined. Spoon over chicken mixture and smooth top.

4. Bake at 400 degrees for 22 to 28 minutes until top is browned.

5. Serve immediately.

Recipe Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

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