Description
Paula Deen’s Chicken Casserole is a creamy, comforting dish perfect for quick family dinners. This hearty casserole combines shredded chicken, egg noodles, creamy soups, and cheese, topped with a crunchy buttery cornflake layer. It’s easy to prepare and baked to golden perfection, making it a crowd-pleaser for any weeknight meal.
Ingredients
Scale
Main Ingredients
- 3 cups cooked, shredded chicken
- 2 cups cooked and drained egg noodles
- 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 cup shredded cheddar cheese
- 1 (14.5 oz) can diced tomatoes, drained (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Topping
- 1 cup crushed cornflakes
- 2 tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for even baking.
- Mix Main Ingredients: In a large mixing bowl, combine the shredded chicken with both cans of cream of chicken and cream of mushroom soups. Add the sour cream, mayonnaise, garlic powder, onion powder, and season with salt and pepper. Stir well until the mixture is creamy and thoroughly combined.
- Incorporate Egg Noodles and Tomatoes: Gently fold in the cooked egg noodles and drained diced tomatoes (if using), being careful not to over-stir to maintain the texture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking, then spread the chicken mixture evenly inside the dish.
- Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the top of the mixture for a melty, flavorful layer.
- Prepare Topping: In a small bowl, mix the crushed cornflakes with melted butter until well combined. Sprinkle this mixture generously over the cheese layer to add a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is hot, bubbly, and the cornflake topping turns a golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving to let it set for easier portioning.
Notes
- For a lower-fat version, substitute mayonnaise with Greek yogurt and sour cream with a light alternative.
- You can omit the diced tomatoes if you prefer a creamier casserole without the added acidity.
- Use gluten-free egg noodles and soups to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- Adding a pinch of smoked paprika or cayenne pepper can add a subtle kick and smoky flavor if desired.
