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A serving of gluten-free chicken and dumplings casserole on a white speckled plate with visible chunks of biscuit topping, shredded chicken, corn, and creamy sauce.
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5 from 5 votes

Gluten Free Chicken and Dumplings Casserole

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.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and dumplings casserole, chicken casserole, gluten-free chicken casserole
Servings: 8 servings
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
  • 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

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