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This chicken casserole is pure comfort food, combining tender chicken, creamy sauce, and hearty veggies. It’s easy to make and perfect for family dinners!
After a long day, I love knowing this dish is waiting in the oven. It’s like a warm hug on a plate! Plus, leftovers taste even better the next day.
Just mix everything in a dish and let the oven do its magic. In no time, you’ll have a delicious meal that brings everyone to the table! Yum!
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Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star here. You can use leftovers from a roast chicken or even rotisserie chicken for ease. If you’re vegetarian, try using cooked mushrooms or chickpeas as a substitute.
Cream Soups: Cream of chicken and cream of mushroom soups add creaminess and flavor. If you want a healthier option, use low-fat or homemade cream soup made with a roux and broth instead.
Sour Cream and Mayonnaise: These ingredients provide richness. For a lighter version, you can replace them with Greek yogurt. It still adds creaminess with extra protein!
Cheddar Cheese: I love using sharp cheddar for its strong flavor. If you prefer something milder, try Monterey Jack or a blend. Vegan cheese is another option for a dairy-free dish.
Cornflakes: They give a crunchy topping. You can swap them for crushed Ritz crackers or panko breadcrumbs if you want a different texture.
How Do I Make Sure My Casserole Comes Out Creamy and Flavorful?
Combining the ingredients properly is key to a great casserole. Start by mixing your soup and creamy ingredients thoroughly. This ensures they coat the chicken and noodles evenly, making every bite tasty.
- Use a large bowl and a spatula to blend everything—mix until no lumps remain.
- Fold in the egg noodles gently; this helps maintain their texture.
- Don’t skip the seasoning! Salt, pepper, garlic powder, and onion powder need to be evenly distributed for proper flavor.
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Paula Deen’s Amazing Chicken Casserole
What You’ll Need:
- 3 cups cooked chicken, shredded
- 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
- 2 cups egg noodles, cooked and drained
- 1 (14.5 oz) can diced tomatoes, drained (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes (for topping)
- 2 tbsp butter, melted (for topping)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and then around 30-35 minutes for baking. So in just under an hour, you’ll have a warm, hearty casserole ready to enjoy!
Instructions:
First things first, go ahead and preheat your oven to 350°F (175°C). This way, it’ll be nice and hot by the time we’re ready to pop that casserole in!
In a large mixing bowl, combine the shredded chicken with both cans of soup (the cream of chicken and cream of mushroom). Then, add your sour cream, mayonnaise, garlic powder, onion powder, and season with a pinch of salt and pepper. Give this mixture a good stir until everything is well combined and creamy.
Now, it’s time to fold in those cooked egg noodles! If you’re using diced tomatoes, gently mix those in too. Just be careful not to over-stir—you want everything to be incorporated without breaking up those noodles too much!
Take a greased 9×13 inch baking dish and spread that delicious chicken mixture evenly in there. You want to make sure it’s nice and even for the best bake.
Next, sprinkle the shredded cheddar cheese all over the top. This is the best part, right? More cheese, please!
In a small bowl, mix the crushed cornflakes with the melted butter until they’re coated. This crunchy topping is going to add such a nice texture! Sprinkle that mixture over the cheese layer evenly.
Now, it’s time to bake! Pop the casserole in the preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when it’s hot and bubbly, and the cornflake topping is a lovely golden brown.
Once it’s out of the oven, let it cool for a few minutes. This will help it set a bit. Then, dig in and enjoy your hearty, scrumptious Paula Deen’s Amazing Chicken Casserole! It’s perfect for a cozy dinner or a family gathering.
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor. Just shred the chicken and use it in place of the cooked chicken in the recipe. It’s delicious!
How Can I Make This Recipe Lighter?
If you want a lighter version, you can substitute the sour cream and mayonnaise with Greek yogurt. You can also use low-fat versions of the soups and cheese to cut back on calories without sacrificing too much flavor.
What Are Good Substitutes for Cream of Chicken or Mushroom Soup?
You can use homemade creamy soups as a substitute. Simply blend 1 cup of chicken or vegetable broth with some flour and a little cream until smooth. Alternatively, you can use condensed vegetable soup, which works well too!
How to Store Leftovers Properly
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or you can microwave it for a quicker option. Just make sure to cover it to retain moisture!
