Gluten-Free Chicken and Dumplings Casserole
Published
This gluten-free chicken and dumplings casserole is one of those cozy, feel-good meals my whole family loves, especially when the weather cools down. It’s creamy, hearty, and topped with a biscuit-style dumpling layer that bakes up golden and fluffy in the oven. I wanted to create an easier version of the classic Southern dish without losing that comforting flavor, and this one hits all the right notes. No rolling or shaping dough—just layer, bake, and enjoy. It’s become a weeknight staple at our house, and I love that it’s made with simple ingredients I almost always have on hand. Whether you’re gluten-free or just looking for an easy one-dish dinner, this casserole is pure comfort.
My husband and I love this recipe. It is a staple in our meal planning. It is so delicious! Thank you!
– Jennifer
Gluten-Free Chicken and Dumplings Recipe
My husband is from the South, and that’s definitely shaped the way I cook, especially when it comes to comfort food. When I went gluten-free, I knew I’d have to find ways to recreate some of his favorite Southern dishes so we could still enjoy them together. Chicken and dumplings are a classic in his family, and turning it into a casserole not only makes it easier, but also gives us that same cozy, homestyle flavor we both love. It’s creamy, hearty, and totally family-approved. This recipe is perfect for meal prep or enjoying leftovers the next day.
Gluten Free Chicken and Dumplings Casserole
Ingredients
- 3 to 4 chicken breasts, cooked and shredded (boil chicken breast in water, cool and shred)
- 1 cup chicken broth, from boiled chicken
- ½ cup butter, dairy-free use Earth Balance butter
- 2 cups gluten-free Bisquick
- 2 cups milk, or use dairy-free milk of choice
- 1½ cups gluten-free cream of chicken soup
- 3 tsp chicken granules, you can also substitute 1 teaspoon of gluten-free poultry seasoning
- 1 tsp dried sage
- ½ tsp black pepper
- ½ tsp salt or more to taste
- ½ cup frozen peas
- ½ cup frozen corn
Instructions
- Boil chicken breasts for 20-25 minutes or until done. (Save the water.)
- Preheat oven to 350°F.
- When chicken breasts are cooled, shred. (I use my hand mixer to easily shred chicken.)
- Layer 1: In 9 x 13 casserole dish, melt ½ stick of butter. Spread shredded chicken over melted butter. Sprinkle salt, black pepper, and dried sage over this layer. Sprinkle frozen peas and corn over chicken. Do not stir.
- Layer 2: In a small bowl, mix milk and gluten-free Bisquick. Slowly pour gluten-free Bisquick mixture all over chicken. Do not stir.
- Layer 3: In a medium bowl, whisk together 1 cup of chicken broth (from your boiled chicken), chicken granules, and gluten-free cream of chicken soup. Once blended, slowly pour over the gluten-free Bisquick layer. Do not stir. (Dairy-free use my recipe for Gluten-Free Cream of Chicken Soup with dairy-free butter and milk).
- Bake casserole for 45-60 minutes, or until the top is golden brown. Enjoy!
- Store leftovers in an airtight container. Reheat in the microwave or oven.
Notes
- If topping browns too quickly, tent with foil in the last 10 minutes
- Add more veggies like sautéed onions, mushrooms, broccoli, or carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken and Dumplings Casserole Step by Step
Gather all the ingredients together.
Cook and shred the chicken: Boil 3 to 4 chicken breasts in water for 20–25 minutes, or until fully cooked. Reserve 1 cup of the cooking liquid to use as chicken broth. Let the chicken cool, then shred it using two forks or a hand mixer. You can also use leftover cooked chicken.
Build the first layer: Preheat your oven to 350°F. Place ½ cup butter (or dairy-free alternative like Earth Balance) in a 9×13-inch casserole dish and melt it in the preheating oven. Once melted, remove the dish. Evenly spread the shredded chicken over the melted butter. Sprinkle with ½ tsp salt, ½ tsp black pepper, and 1 tsp dried sage. Add ½ cup frozen peas and ½ cup frozen corn on top. Do not stir.
Make the dumpling layer: In a small bowl, whisk together 2 cups gluten-free Bisquick and 2 cups milk (use dairy-free milk if needed).
Add the dumpling layer: Slowly pour this batter over the chicken and veggie layer. Do not stir.
Make the creamy topping: In a medium bowl, whisk together 1 cup chicken broth (from the boiled chicken), 1½ cups gluten-free cream of chicken soup, and 3 tsp chicken bouillon granules (or 1 tsp gluten-free poultry seasoning).
Add the creamy topping: Gently pour this mixture over the top of the Bisquick layer. Do not stir.
Bake the casserole: Bake the casserole uncovered at 350°F for 45–60 minutes, or until the top is golden brown and set.
Cool and serve: Let the casserole cool slightly before serving. Enjoy!
Serving Suggestions
This casserole is hearty enough to serve on its own, but it’s also great with a simple side salad or some steamed veggies if you want to round out the meal. It’s perfect for cozy nights at home, Sunday dinners, or bringing to a potluck—everyone loves a warm, comforting dish like this. For a little extra flavor and color, I like to sprinkle fresh parsley or thyme on top just before serving.
Storage Instructions
Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 300°F oven until heated through.
This casserole isn’t ideal for freezing before baking, but you can freeze fully baked portions—just let them cool completely, wrap them tightly, and freeze for up to one month. Thaw in the fridge overnight before reheating.
More Southern Comfort Recipes
- Gluten-Free Fried Chicken
- Gluten-Free Cornbread Stuffing
- Gluten-Free Peach Cobbler
- Gluten-Free Sweet Cornbread
- Gluten-Free Mac and Cheese
Our Gluten-Free Chicken and Dumplings Casserole recipe was originally published 5/29/17. It was retested, reworked, and republished to be better than ever 8/8/25.
Can this recipe be frozen? If so, please give directions! This sounds really delicious!
Hi C! This recipe hasn’t been tested frozen, so I can’t guarantee the end results, but I would suggest freezing before baking. Follow the instructions as listed and then tightly wrap the casserole dish in plastic wrap or with a tight lid, and freeze. Bake from frozen adding a few extra minutes to the cook time to account for the time it takes to thaw while cooking.
My husband and I love this recipe. It is a staple in our meal planning. It is so delicious! Thank you!
My husband is celiac and we both enjoyed this 🙂 The dumpling layer tasted like a really soft fluffy biscuit.
My husband and I both thought this was wonderful! Thanks for sharing this recipe.
This gluten-free Chicken and Dumpling Casserole is wonderful. My daughter loves Chicken and Dumplings, but has recently had to change to a gluten free, dairy free, sugar free diet. I found your recipe and tried it right away, using your gluten-free dairy-free cream of chicken soup. She loves this dish. I have made it several times, and it always comes together easily and is delicious. I put the chicken in the crock pot on low in the morning before I leave for work, so the chicken that I need for the casserole and for the cream of chicken soup is ready when I get home. Thanks so much for sharing it with us.
So yummy thank you! I used a 1/2 stick of butter as instructed in the directions, though it says a 1/2 cup in the ingredients list.
Where do you buy Full Flavor Foods Chicken Gravy? Is there a substitute in case I can’t find this? Thanks
Hi Crystal I just updated the recipe to use my Gluten-Free Cream of Chicken Soup that also has a dairy-free option. The soup is super easy to make and is perfect for the casserole recipe. I hope you try the casserole and enjoy it!