Baked Chicken and Dumplins

Recipe Rating:
 128 Ratings
Serves: 8-10
Prep Time:
Cook Time:
Cooking Method: Bake


4-5 large chicken breast, boneless
1 stick real butter
1 1/2 c self-rising flour
1 1/2 c milk
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

The Cook

Dana Moore AKA: Southern Gals Cook Recipe
Well Seasoned
Alvaton, KY (pop. 13,613)
Member Since Aug 2011
Dana Moore's notes for this recipe:
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!
Make it Your Way...

Personalize This
Kitchen Crew
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.


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 for more recipes to enjoy and share!

1-5 of 605 comments

Showing OLDEST First
(Switch to Newest First)
user Dana Moore AKA: Southern Gals Cook linemanswife - Sep 23, 2011
I shared a photo of this recipe. View photo
user 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....
user 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!
user Kitchen Crew JustaPinch - Oct 21, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Oct 21, 2011
I shared a photo of this recipe. View photo

Gift Membership