Baked Chicken and Dumplins

15 Min
1 Hr 15 Min

I wanted chicken and dumplins for supper but I didn't want to go through the hassle of making the dough for the dumplins and I also wanted to be able to put it in the oven. So, I came up with this and it came out pretty good I think. Please try it and let me know what you think. Enjoy!

pinch tips: Non-Stick Rice Every Time

Blue Ribbon Recipe

Notes from the Test Kitchen:
Patience is a virtue with this super yummy dish; Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy.


4-5 large
chicken breast, boneless
1 stick
real butter
1 1/2 c
self-rising flour
1 1/2 c
1/2 c
sour cream
3 c
chicken broth
1 can(s)
cream of celery soup
1/2 tsp
savory (rosemary or thyme may be used)
4 Tbsp
real butter
salt and pepper to taste

Directions Step-By-Step

NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. When cool, shred chicken into pieces.
Preheat oven to 375 degrees.
Melt 1 stick butter and pour into 3 quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.
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About this Recipe

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Sep 23, 2011 - Dana Moore AKA: Southern Gals Cook shared a photo of this recipe. View photo
Laura Mattingly lauramay814
Sep 25, 2011
i wonder could cream of chicken be substituted for cream of celery or another cream soup? sounds good otherwise....just trying to use some of the stuff I have on hand....
Dana Moore AKA: Southern Gals Cook linemanswife
Sep 27, 2011
Yes, you could use Cream of Chicken with this recipe. However, I don't think I would use Cream of Mushroom that might change the taste. Also, if you don't have Savory on hand you could substitute it with thyme, rosemary or sage. Enjoy!
Oct 21, 2011 - Kitchen Crew shared a photo of this recipe. View photo
deb baldwin messinthekitchen
Oct 21, 2011
Congratulations, Dana, on your first blue ribbon!
Melissa Varady mvaradyteach
Oct 21, 2011
I can't wait to try this! I love chicken and dumplings, but for some reason neither my husband nor I can get the dumplings right. Congratulations on the Blue Ribbon and thanks for sharing.
Dana Moore AKA: Southern Gals Cook linemanswife
Oct 22, 2011
Thanks to everyone for all the kind words. I am excited that my recipe was awarded a blue ribbon. I can't believe something I threw together could have been such a hit.
Mary Louise BlueRibbonBaking
Oct 26, 2011
This sounds really really good and EASY! I am trying it this weekend.
I'll bake a squash to have with it and Apple Pie for dessert.
Mary Louise BlueRibbonBaking
Oct 26, 2011
Oh,congrats on the Blue Ribbon!
I meant to ask. I have never had chicken and dumplings, but do you serve mashed potatoes with it? All I know it this sounds so good for a crisp fall day!
Jan Mullikin jmulliki
Oct 27, 2011
Sounds delish! I ca't wait to try this recipe! I love chicken and dumplings but rarely make them as they take so long to steam, etc. This would be wonderful substitution! Thanks for sharing and congrats. on the blue ribbon!
Julie Bourdon juliebourdon
Oct 29, 2011
I'm gonna make this for dinner tonight. Thank you!
Straws Kitchen CinCooks
Nov 1, 2011
Congrats on winning your blue ribbon, this looks awesome
Kitchen Crew JustaPinch
Nov 8, 2011
Janet awarded this recipe a Blue Ribbon!

Patience is a virtue with this super yummy dish; Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy.
John Johnson jjohn65293
Nov 8, 2011
What is Savory?
Kellie Murray kelliemurray
Nov 8, 2011
The recipe calls for 1/2 tsp savory...what is savory?