📝 About This Recipe
This soul-warming casserole reimagines the classic stovetop Southern staple into a layered masterpiece of tender shredded chicken, vibrant vegetables, and a velvety cream gravy. The magic lies in the 'no-stir' method, where a buttery biscuit batter rises through the savory broth to create a pillowy, golden crust that captures the essence of home-style comfort. It is the ultimate one-pan hug for your family, offering the nostalgic flavors of a slow-simmered stew with the satisfying texture of a fresh-baked savory pie.
🥗 Ingredients
The Chicken Base
- 4 cups Rotisserie chicken (shredded or cubed, skin removed)
- 1/2 cup Unsalted butter (melted)
- 1.5 cups Frozen peas and carrots (thawed)
- 2 stalks Celery (finely diced and sautéed until soft)
The Dumpling Layer
- 2 cups Self-rising flour (sifted)
- 2 cups Whole milk (at room temperature)
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Black pepper (freshly cracked)
The Savory Gravy
- 2 cups Chicken stock (low sodium, warmed)
- 10.5 ounces Condensed cream of chicken soup (one standard can)
- 1 teaspoon Poultry seasoning (or a mix of sage and rosemary)
- 1/2 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Prepare a 9x13 inch ceramic or glass baking dish by ensuring it is clean and dry.
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2
Pour the 1/2 cup of melted butter into the bottom of the baking dish, tilting the pan to ensure the bottom is evenly coated.
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3
Spread the shredded rotisserie chicken in an even layer directly over the melted butter. Do not stir.
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4
Evenly scatter the thawed peas, carrots, and sautéed celery over the chicken layer. Season lightly with a pinch of salt and pepper.
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5
In a medium mixing bowl, whisk together the self-rising flour, milk, dried thyme, and 1/2 teaspoon of black pepper until the batter is smooth and lump-free.
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6
Slowly and carefully pour the flour and milk mixture over the chicken and vegetables. This is the 'dumpling' layer. Crucially, do not stir the ingredients.
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7
In another bowl or a large measuring glass, whisk together the warmed chicken stock, cream of chicken soup, poultry seasoning, and garlic powder until well combined.
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8
Gently pour the soup and stock mixture over the flour layer. Again, resist the urge to stir! The layers will naturally shift and interact during the baking process to create the perfect texture.
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9
Place the dish on the center rack of the oven. Bake for 45 to 50 minutes, or until the top is a deep golden brown and the edges are bubbling vigorously.
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10
To test for doneness, insert a toothpick into the center; it should come out clean of wet batter, though it will be moist from the gravy.
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11
Remove the casserole from the oven and let it rest for 5-10 minutes. This resting period is vital as it allows the gravy to thicken and the dumplings to set.
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12
Garnish with fresh chopped parsley and serve warm using a large spoon to scoop through all the glorious layers.
💡 Chef's Tips
For the best results, use a rotisserie chicken as the seasoning on the skin adds extra depth to the casserole base. If you don't have self-rising flour, make your own by whisking 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Avoid using 'cold' liquids; bringing your milk and stock to room temperature or warming them slightly ensures the casserole bakes evenly and the dumplings rise properly. The 'No-Stir' rule is the most important part of this recipe—stirring will result in a gummy, dense mess rather than distinct layers of chicken, gravy, and fluff. If you prefer a crunchier top, sprinkle 1/4 cup of grated Parmesan cheese over the batter layer before pouring the soup mixture.
🍽️ Serving Suggestions
Serve with a crisp green garden salad tossed in a light lemon vinaigrette to cut through the richness of the gravy. A side of honey-glazed roasted Brussels sprouts provides a lovely texture contrast. Pair with a glass of buttery Chardonnay or a sparkling apple cider for a refreshing beverage option. For a true Southern feast, serve alongside a bowl of vinegary collard greens. Offer a dash of hot sauce on the table for those who enjoy a bit of acidity and heat with their comfort food.