There is something truly comforting and irresistibly delicious about Paula Deen’s Chicken Casserole Recipe. This creamy, cheesy, and homemade classic brings together tender shredded chicken, rich soups, and perfectly cooked noodles all baked beneath a crispy cornflake topping. It’s the kind of dish that feels like a warm hug after a busy day and perfect for family dinners that everyone will rave about. Trust me, once you try this recipe, it’ll become an instant favorite you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Paula Deen’s Chicken Casserole Recipe lies in its simplicity and how each ingredient plays a vital role in layering flavors and textures. These familiar pantry staples come together to create a comforting casserole that’s creamy, hearty, and topped with a satisfying crunch.
- 3 cups cooked, shredded chicken: The star of the dish, providing tender protein and a hearty base.
- 1 (10.5 oz) can cream of chicken soup: Adds creamy richness and depth of flavor to the mixture.
- 1 (10.5 oz) can cream of mushroom soup: Balances the chicken soup with a mild earthiness and smooth texture.
- 1 cup sour cream: Enhances creaminess while adding a slight tang for brightness.
- 1 cup mayonnaise: Boosts richness and keeps the casserole moist and luscious.
- 1 cup shredded cheddar cheese: Melts perfectly on top, providing gooey cheesiness with a little sharpness.
- 2 cups cooked and drained egg noodles: These tender noodles absorb the creamy sauce and hold everything together.
- 1 (14.5 oz) can diced tomatoes, drained (optional): Adds a subtle burst of color and mild acidity if you want a fresh twist.
- 1 tsp garlic powder: Infuses the dish with savory depth and warmth.
- 1 tsp onion powder: Adds a gentle sweetness and complements the other seasonings.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 cup crushed cornflakes for topping: Creates a golden, crunchy crust to contrast the creamy filling.
- 2 tbsp melted butter for topping: Binds the cornflakes and adds buttery flavor for the ultimate crust.
How to Make Paula Deen’s Chicken Casserole Recipe
Step 1: Preheat Your Oven
Get your oven warmed up to 350°F (175°C). This ensures the casserole bakes evenly and the topping crisps to a perfect golden brown during the cooking time.
Step 2: Mix the Creamy Chicken Base
Grab a large mixing bowl and add your shredded chicken, cream of chicken soup, and cream of mushroom soup. Next, stir in the sour cream and mayonnaise along with garlic powder, onion powder, salt, and pepper to your liking. Mix everything until it becomes a smooth and creamy blend that promises amazing flavor in every bite.
Step 3: Fold in Noodles and Tomatoes
Gently fold in the cooked and drained egg noodles so they’re fully coated in the luscious sauce, and if you decide to include the drained diced tomatoes, carefully incorporate those too. Be sure not to overmix here to keep the noodles from breaking apart and maintain that lovely texture.
Step 4: Prepare the Baking Dish
Grease a 9×13 inch baking dish lightly to prevent sticking. Spread the creamy chicken and noodle mixture evenly across the dish, making sure it’s nicely level for an even bake.
Step 5: Sprinkle the Cheese
Generously top the casserole with shredded cheddar cheese. This layer will melt to provide a gooey, mouthwatering blanket of cheesy goodness.
Step 6: Add the Cornflake Topping
In a small bowl, combine crushed cornflakes with melted butter. Sprinkle this buttery topping over the cheese layer to create a crunchy contrast that’s impossible to resist once baked.
Step 7: Bake Until Bubbling and Golden
Place your casserole in the oven and bake for 30 to 35 minutes. You’re looking for the dish to be hot and bubbly with a beautifully browned and crispy cornflake topping that adds a delightful texture to each spoonful.
Step 8: Cool Slightly, Then Serve
Allow the casserole to cool for several minutes after removing it from the oven. This resting time helps the dish set a bit, making it easier to serve and giving the flavors a chance to meld even more.
How to Serve Paula Deen’s Chicken Casserole Recipe
Garnishes
To make your serving look even more inviting, consider sprinkling chopped fresh parsley or chives over the top. These simple garnishes add a pop of color and a mild fresh flavor that complements the richness of the casserole beautifully.
Side Dishes
Paula Deen’s Chicken Casserole Recipe pairs wonderfully with crisp green salads, steamed vegetables like broccoli or green beans, or buttery dinner rolls. These sides add freshness and balance to the hearty casserole, creating a well-rounded family meal.
Creative Ways to Present
For a fun twist when serving guests, consider plating individual portions in attractive ramekins or mini cast-iron skillets. You can also serve the casserole atop a bed of lightly dressed baby spinach for a vibrant visual contrast and extra nutrition boost.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover casserole tightly and store it in the refrigerator for up to 3 days. The flavors deepen even more after resting, making leftovers just as delicious as the first serving.
Freezing
Paula Deen’s Chicken Casserole Recipe freezes wonderfully. Assemble the casserole but skip baking, then wrap it well with plastic wrap and foil before freezing. It will keep for up to 2 months. When you’re ready, thaw in the refrigerator overnight and then bake as directed.
Reheating
Warm leftovers in a preheated oven at 350°F (175°C) until heated through and the topping regains some crispiness, about 15-20 minutes. You can also microwave portions for quick reheating, but the oven helps preserve that incredible crunchy top texture.
FAQs
Can I use other types of noodles?
Absolutely! While egg noodles are traditional and absorb the creamy sauce well, you can experiment with rotini, penne, or even small shells. Just make sure they’re cooked al dente and drained before folding in.
Is it okay to omit the tomatoes?
Yes, the diced tomatoes are optional and can be left out if you prefer a classic creamy casserole without the added acidity and freshness they provide.
Can I make this casserole gluten-free?
Yes, by using gluten-free egg noodles and ensuring the soups are gluten-free varieties, you can easily adapt this recipe for a gluten-free diet without sacrificing flavor.
What can I substitute for mayonnaise?
If you want to avoid mayonnaise, Greek yogurt is a fantastic substitute that keeps the creaminess while adding a bit of tang and protein.
How many servings does Paula Deen’s Chicken Casserole Recipe make?
This recipe yields about 6 to 6.5 servings, which is perfect for feeding a family or having leftovers for the next day.
Final Thoughts
If you’re looking for a casserole that combines ease, comforting flavors, and a touch of Southern charm, Paula Deen’s Chicken Casserole Recipe is an absolute winner. It’s the kind of dish that warms hearts and fills plates, making dinner time something everyone looks forward to. Don’t hesitate to try this classic—once you do, it’ll quickly become a beloved staple in your meal rotation.
Print
Paula Deen’s Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Description
Paula Deen’s Chicken Casserole is a creamy, comforting family-friendly dish that combines shredded chicken, tender egg noodles, flavorful soups, and a crunchy cornflake topping. Perfect for quick weeknight dinners, this casserole bakes to golden perfection and offers a deliciously cheesy and creamy texture that everyone will love.
Ingredients
Chicken Mixture
- 3 cups cooked, shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Noodles and Vegetables
- 2 cups cooked and drained egg noodles
- 1 (14.5 oz) can diced tomatoes, drained (optional)
Toppings
- 1 cup shredded cheddar cheese
- 1 cup crushed cornflakes
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole mixture is prepared.
- Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded cooked chicken with the cream of chicken soup and cream of mushroom soup. Add sour cream, mayonnaise, garlic powder, onion powder, and season with salt and pepper. Stir everything together until well combined and creamy.
- Incorporate Noodles and Tomatoes: Gently fold in the cooked and drained egg noodles along with the drained diced tomatoes if using. Take care not to over-stir to keep the noodles intact.
- Assemble in Baking Dish: Lightly grease a 9×13 inch baking dish with butter or cooking spray. Spread the chicken and noodle mixture evenly inside the dish.
- Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the top of the casserole mixture to create a cheesy crust when baked.
- Prepare Crunchy Topping: In a small bowl, combine the crushed cornflakes with the melted butter, mixing well. Sprinkle this buttered cornflake mixture evenly over the cheese layer.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is hot and bubbly, and the cornflake topping turns a golden brown crisp.
- Let Rest and Serve: Remove from the oven and allow the casserole to cool for a few minutes before serving to allow flavors to settle and prevent burns.
Notes
- You can substitute the canned soups with homemade cream sauces to reduce sodium content.
- For a dairy-free version, replace sour cream, mayonnaise, and cheese with plant-based alternatives.
- Using fresh cooked chicken or rotisserie chicken works well for quick preparation.
- Optional diced tomatoes add a slight acidity and moisture; omit if you prefer a creamier casserole.
- Ensure egg noodles are well drained to prevent a soggy casserole.
