Paula Deen’s Chicken Casserole
Paula Deen’s Chicken Casserole is a classic comfort food dish that brings warmth and nostalgia to any dining table. It’s a hearty meal that combines tender chicken with creamy ingredients and a delightful crunch from buttery crackers on top. Whether you’re looking for a family-friendly dinner or a dish to serve at a potluck, this casserole fits the bill perfectly.
Why Make This Recipe
This chicken casserole is not only delicious but also incredibly easy to prepare, making it an ideal choice for busy weeknights. The recipe utilizes ingredients that are often found in your pantry or refrigerator, offering a comforting meal without the fuss. Plus, it’s versatile, allowing you to incorporate any leftover chicken or vegetables into the mix. With its rich flavors and satisfying texture, Paula Deen’s Chicken Casserole is sure to become a favorite in your recipe repertoire.
How to Make Paula Deen’s Chicken Casserole
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 small onion, finely diced
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste (optional, depending on soup saltiness)
- 1 cup frozen peas and carrots or mixed vegetables (optional)
- 1 sleeve buttery round crackers (like Ritz), crushed
- 3 tablespoons butter, melted
- Optional: chopped parsley or extra cheese for garnish
Directions
- Preheat your oven to 180°C (350°F).
- Lightly grease a 9×13-inch baking dish or casserole pan.
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, diced onion, shredded cheese, garlic powder, onion powder, and black pepper.
- Mix well until all ingredients are fully combined. If using vegetables, stir them in now.
- Spread the chicken mixture evenly into the prepared baking dish, using a spatula to smooth the surface.
- In a small bowl, mix crushed crackers with melted butter until evenly coated. Sprinkle the cracker topping evenly over the casserole.
- Bake uncovered for 30–35 minutes or until the casserole is bubbly and the top is golden brown.
- If desired, sprinkle extra cheese over the top during the last 5 minutes of baking for added richness.
- Remove from the oven and let sit for 5–10 minutes before serving.
- Garnish with chopped parsley or fresh herbs if desired.
How to Serve Paula Deen’s Chicken Casserole
This chicken casserole is best served hot and can be paired with a side salad or steamed vegetables for a complete meal. You can also offer some crusty bread or rolls on the side to soak up the delicious sauce. For a whimsical touch, consider adding a sprinkle of fresh herbs or a dollop of sour cream on top just before serving.
How to Store Paula Deen’s Chicken Casserole
To store leftovers, let the casserole cool completely and then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, consider freezing individual portions. When ready to eat, reheat the casserole in the oven or microwave until warmed through.
Tips to Make Paula Deen’s Chicken Casserole
- For extra flavor, consider adding herbs such as thyme or rosemary to the chicken mixture.
- If you’re short on time, rotisserie chicken works perfectly and saves on cooking time.
- Experiment with different cheese types, like Monterey Jack or pepper jack, for a different flavor profile.
- Serve the casserole alongside a light cucumber salad or coleslaw for a refreshing contrast.
Variation
For a twist on the classic recipe, you can substitute the cream of chicken soup with a cream of mushroom soup for an earthy flavor. Additionally, you can add some cooked bacon or ham for a smoky kick or spice it up with jalapeños or hot sauce for a bit of heat.
FAQs
1. Can I use uncooked chicken for this recipe?
While the recipe calls for cooked chicken, you can use uncooked chicken by cooking it in the casserole. Just ensure that it reaches an internal temperature of 75°C (165°F) before serving.
2. Can I make this ahead of time?
Yes! You can prepare the casserole up to one day in advance, cover it tightly, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
3. What other vegetables can I add?
Feel free to mix in other vegetables like corn, green beans, or spinach. The casserole is versatile, so customize it to your taste preferences!
Chicken Casserole
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 small onion, finely diced
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- to taste Salt (optional, depending on soup saltiness)
- 1 cup frozen peas and carrots or mixed vegetables (optional)
- 1 sleeve buttery round crackers (like Ritz), crushed
- 3 tablespoons butter, melted
- Optional: chopped parsley or extra cheese for garnish
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Lightly grease a 9×13-inch baking dish or casserole pan.
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, diced onion, shredded cheese, garlic powder, onion powder, and black pepper.
- Mix well until all ingredients are fully combined. If using vegetables, stir them in now.
- Spread the chicken mixture evenly into the prepared baking dish, using a spatula to smooth the surface.
Topping and Baking
- In a small bowl, mix crushed crackers with melted butter until evenly coated.
- Sprinkle the cracker topping evenly over the casserole.
- Bake uncovered for 30–35 minutes or until the casserole is bubbly and the top is golden brown.
- If desired, sprinkle extra cheese over the top during the last 5 minutes of baking for added richness.
- Remove from the oven and let sit for 5–10 minutes before serving.
- Garnish with chopped parsley or fresh herbs if desired.
