Description
Paula Deen’s Amazing Chicken Casserole is a comforting and cheesy baked dish featuring tender cooked chicken, pasta, and a rich homemade cheese sauce made with butter, onions, garlic, sour cream, and a blend of cheeses. Baked until bubbly and golden, this casserole is perfect for family dinners and serves 8 generously.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, cut into small bite-sized pieces
- 4 cups cooked pasta (penne, cavatappi, or rigatoni), drained
Sauce
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 cup milk
- 3 cups shredded cheese (cheddar, Colby Jack, Swiss, or a combination), divided
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
Instructions
- Prepare the Cheese Sauce: Melt butter in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until softened and fragrant. Sprinkle in the flour and cook for 1 minute while stirring constantly to form a roux. Gradually whisk in the milk and sour cream until the sauce is smooth. Bring to a gentle simmer while stirring constantly until the sauce thickens. Remove from heat, then stir in 2½ cups of shredded cheese until fully melted and smooth.
- Combine with Chicken and Pasta: Add the cooked chicken pieces, cooked pasta, salt, black pepper, and red pepper flakes to the cheese sauce. Stir well to evenly incorporate all ingredients into a creamy mixture.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour the chicken and pasta mixture into the dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded cheese on top. Bake in the preheated oven for 20-30 minutes or until the casserole is bubbly and the cheese topping has turned golden brown.
Notes
- Feel free to substitute chicken with turkey or leftover roasted poultry.
- Use your favorite blend of cheeses for different flavor profiles.
- Adding vegetables like peas or mushrooms can enhance nutrition and taste.
- Let the casserole rest for 5 minutes after baking for easier serving.
- Store leftovers covered in the refrigerator for up to 3 days.
