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Gluten Free Chicken and Dumplings Casserole

This gluten-free chicken and dumplings casserole recipe is created in layers with shredded chicken, tasty peas and corn, creamy sauce and fluffy dumplings topping.
Course Main Course
Cuisine American
Keyword chicken and dumplings casserole, chicken casserole, gluten-free chicken casserole
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 385kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 3 to 4 chicken breasts , cooked and shredded (boil chicken breast in water, cool and shred)
  • 1 cup chicken broth from boiled chicken
  • 1/2 cup butter , dairy-free use Earth Balance butter
  • 2 cups Gluten Free Bisquick (If you don't have gluten-free Bisquick you can use this recipe above in the blog post to make your own.)
  • 2 cups  milk , or use dairy-free milk of choice
  • 1 1/2 cups gluten-free cream of chicken soup (my recipe)
  • 3 teaspoons chicken granules , You can also substitute 1 teaspoon of gluten-free poultry seasoning
  • 1 teaspoon dried sage
  • 1/2   teaspoon black pepper
  • 1/2 teaspoon salt or more to taste
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Dairy-Free Option:

Instructions

  • Boil chicken breasts for 20-25 minutes or until done. (save water)
  • Preheat oven to 350 degrees.
  • When chicken breasts are cooled, shred. (I use my hand mixer to easily shred the chicken.)
  • Layer 1 - In 9 x 13 casserole dish, melt 1/2 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 air-tight container. Re-heat in the microwave or oven.

Notes

  • For the dairy-free option, I used Smart Balance butter, almond, milk and my recipe for Gluten-Free Cream of Chicken Soup {Dairy-Free Option}.
  • Store leftovers in an air-tight container.
  • Re-heat in the microwave or oven.
  • Mama says "Check all of your labels!"
  • Did you make a recipe? Tag @mamaknowsglutenfree on InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 26g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 1042mg | Potassium: 518mg | Fiber: 1g | Sugar: 7g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 136mg | Iron: 1.4mg
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