Real Recipes From Real Home Cooks ®

baked chicken and dumplins

(139 ratings)
Blue Ribbon Recipe by
Dana Moore AKA: Southern Gals Cook
Alvaton, KY

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

Patience is a virtue with this super yummy baked chicken and dumpling dish. Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy. We loved that this simple dinner is packed with flavor. This meal will hit the spot and become a favorite around your dinner table. Check out more of our delicious chicken recipes!

— The Test Kitchen @kitchencrew
(139 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For baked chicken and dumplins

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

How To Make baked chicken and dumplins

  • Chicken, butter, salt, and pepper in a large stockpot.
    Place chicken, 4 tablespoons butter, salt, and pepper in a large stockpot. Cover with water, at least 2 inches over the chicken.
  • Stockpot with a lid on top.
    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. Reserve broth.
  • Cooked chicken shredded.
    When cool, shred chicken into pieces.
  • Melted stick of butter in a measuring cup.
    Preheat oven to 375 degrees. Melt 1 stick butter. Pour butter into 3 quart baking dish.
  • Shredded chicken on top of the butter.
    Spread chicken on top of butter. Set aside.
  • Flour and milk whisked together.
    In a separate bowl, whisk flour and milk together.
  • Milk mixture poured over the chicken.
    Carefully pour evenly over top of chicken, scraping bowl clean.
  • Chicken broth, cream of celery soup, sour cream, and spice mixture poured over chicken.
    Using the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
  • Chicken and Dumplins baking in the oven.
    Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved 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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    NOTE: Baking time may vary depending the type of baking dish used. I use a Pampered Chef stoneware baking dish to bake this recipe. Stoneware retains heat and usually bakes dishes quicker than glass, metal or ceramic. Therefore, bake time may need to be adjusted.