Dana Moore AKA: Southern Gals Cook Recipe

Baked Chicken and Dumplins

By Dana Moore AKA: Southern Gals Cook linemanswife

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Dana Moore's Story

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!

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.
If you love this recipe please visit www.southerngalscook.com for more recipes to enjoy and share!

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Jamie Barbaria jfroRN
Dec 14, 2014
I cooked this for supper. At first I thought it was a flop because it didn't look at all like the picture. I cooked it for 45 minutes and it still didn't brown on the top. I followed the recipe exactly using thyme. But, oh my goodness, the taste was heavenly! Soooo creamy! And even better the second day. I will definately make this one of my routine dishes for a family meal. Thank you for sharing.
Trina Wood Gigis
Nov 13, 2014
I have been making Chicken and Dumplings all of my adult life just the way my Grandmother taught me. So, when I read this recipe I had my doubts. It was a great success!! My family loved it and, I really loved how easy it was to make. Thank you so much.
Trina Wood Gigis
Nov 13, 2014
I tried this recipe and say it's Family Tested & Approved!
Marilyn A Norman mrsn1939
Oct 22, 2014
I made this yesterday....cut recipe in half and still had plenty left. Very tasty...
Blondie Pussycat blondie8080
Oct 21, 2014
Arlene~this is a great question for a fellow member of JAP. She could give her opinion. Contact her of you.