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!
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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!
If you need this recipe for a crowd try Old Fashioned Chicken and Dumplings.
Tips
- You can use leftover chicken or rotisserie chicken in this recipe.
- I used low-sodium and low-fat cream of chicken soup. You can use regular.
- 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.
- I used two 5-inch ramekins. You can purchase them here.
Chicken n Dumpling Casserole for Two
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Save To Your Recipe BoxIngredients
- 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
- Preheat oven to 400 degrees F.
- 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.
- Bake at 400 degrees for 22 to 28 minutes until top is browned.
- Serve immediately.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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terri burck says
can you freeze this casserole and reheat it
Paula says
Yes
Sharon says
How do you think it would work if I doubled it and baked it in an 8×8 pan?
Paula says
yes, I do
Anad says
I think it sounds perfect, can’t wait to try it!!!
MiKi says
I just love this idea, however beware of commercial chicken soups, as most contain MSG.
Sandra | A Dash of Sanity says
This is really comforting! Looks really good!
Catalina says
These casseroles look so inviting! Can’t wait to try your recipe!
Cathy says
This looks SO easy! Definitely adding it to the menu!
Meghan says
I love how this is perfectly portioned for two! My hubby is going to LOVE this.
Toni Dash says
This is really comforting! Perfect for fall nights!
Amanda says
These look amazing. I’ll be making them this weekend without a doubt!
Allison says
Yum! I think I’ll try this with leftover turkey after Thanksgiving!
Cindy says
I added the milk to soup n flour mix…was perfect creamy consistency to the soup..was more of a gravy ..if that helps??
Tess says
Just wondering if you add a can of water with the soup?
Paula says
I did not. it would have been too much liquid for my ramekins