Description
Southern comfort meets creamy indulgence in this Paula Deen chicken casserole, blending tender chicken, rich cheese, and buttery crackers into a hearty one-dish marvel. Warmth radiates from each savory bite, promising pure satisfaction for hungry families craving classic home-style cooking.
Ingredients
Scale
Protein and Protein-Based Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
Starch and Base Ingredients:
- 1 (12 ounces / 340 grams) package egg noodles
- 1 cup crushed potato chips
Sauce and Seasoning Ingredients:
- 1 (10.5 ounces / 298 grams) can cream of chicken soup
- 1 (10.5 ounces / 298 grams) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C), ensuring optimal temperature for baking the casserole.
- Cook egg noodles according to package instructions, drain thoroughly, and set aside.
- In a large mixing bowl, blend shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, cheddar cheese, milk, onion, celery, melted butter, garlic powder, salt, and pepper until smooth and well-incorporated.
- Gently fold cooked noodles into the chicken mixture, ensuring complete coating and even distribution of ingredients.
- Grease a 9×13 inch baking dish and transfer the chicken-noodle mixture, spreading evenly to create a uniform layer.
- Optional: Sprinkle crushed potato chips across the top for an added crispy texture.
- Cover the dish with aluminum foil and bake for 25 minutes, allowing ingredients to heat through and flavors to meld.
- Remove foil and continue baking for an additional 15 minutes until the surface turns golden brown and the casserole becomes bubbly.
- Allow the casserole to cool slightly before serving, enabling easier portioning and preventing mouth burns from hot filling.
Notes
- Swap egg noodles with gluten-free alternatives like rice noodles or zucchini noodles for those with wheat sensitivities.
- Reduce sodium by using low-sodium cream soups and controlling added salt quantities during preparation.
- Add extra vegetables like spinach, mushrooms, or bell peppers to boost nutritional value and create more complex flavor profiles.
- Consider using Greek yogurt instead of sour cream for a protein-rich, lighter version of the creamy filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg