Paula Deen Chicken Casserole

This creamy chicken casserole is the ultimate comfort food that combines tender shredded chicken, egg noodles, and a rich, velvety sauce all topped with a crispy cornflake crust. I've made this Paula Deen classic for countless family gatherings, and the empty dish at the end of the meal is always a testament to its popularity.

This recipe became my go-to dish after serving it at my daughter's graduation party. Three people asked for the recipe before the night was over, and now it makes an appearance at nearly every family potluck we attend.

Ingredients

• Shredded cooked chicken: Provides the hearty protein base; use rotisserie chicken for extra flavor and convenience
• Cream of chicken soup: Creates a rich sauce without any fuss
• Cream of mushroom soup: Adds depth and umami notes to the creamy base
• Sour cream: Brings tanginess that balances the richness perfectly
• Mayonnaise: Might sound unusual but trust me it creates the most velvety texture
• Shredded cheddar cheese: Forms a gooey melty layer; look for a sharp variety for more flavor
• Egg noodles: Hold up well in casseroles without getting mushy
• Diced tomatoes: Optional but add brightness and acidity to cut through the richness
• Garlic and onion powders: Infuse flavor throughout without the prep work of fresh aromatics
• Cornflakes mixed with butter: Create that signature Paula Deen crunchy golden topping

Step-by-Step Instructions

Preparation:

Preheat your oven to 350°F and gather all ingredients. This is crucial for a smooth cooking process. I like to measure everything out before I start mixing so there are no surprises midway through assembly.

Create the Creamy Base:

Combine both canned soups with the sour cream and mayonnaise in a large bowl until completely smooth. The mayonnaise might seem unexpected but it creates an incredibly silky texture that makes this casserole special. Make sure there are no lumps by stirring thoroughly with a rubber spatula.

Add the Seasonings:

Sprinkle in the garlic powder, onion powder, salt, and pepper. The dried seasonings infuse throughout the creamy mixture, eliminating the need to sauté fresh aromatics. I always add a bit more garlic powder than called for because my family loves that extra punch of flavor.

Incorporate the Chicken and Noodles:

Fold in your shredded chicken and cooked egg noodles with gentle movements. Overmixing can break down the noodles and make them mushy. The chicken should be evenly distributed throughout the mixture to ensure every bite has that satisfying protein.

Layer in Baking Dish:

Transfer the mixture to a greased 9×13 baking dish, spreading it into an even layer. Running your spatula across the top to create a level surface ensures even cooking and a professional looking finish.

Add the Cheese Layer:

Sprinkle the shredded cheddar evenly across the top. For extra flavor, I sometimes mix in a handful of Parmesan or Gruyere with the cheddar to create more complexity.

Create the Crunchy Topping:

Combine crushed cornflakes with melted butter until every piece is coated. This step transforms ordinary cornflakes into a golden, buttery topping that adds wonderful textural contrast to the creamy casserole beneath. Distribute this mixture evenly over the cheese layer.

Bake to Perfection:

Bake uncovered for 30 to 35 minutes until bubbling around the edges and golden brown on top. The casserole will set slightly as it cools, making it easier to serve in neat portions.

The first time I made this casserole, my husband was skeptical about the cornflake topping. Now he actually picks off pieces of that crunchy layer to snack on before dinner is even served! The contrast between the crispy top and creamy filling is truly what makes this dish so memorable.

Make Ahead and Storage

This casserole is perfect for meal prep. You can assemble the entire dish up to a day ahead and refrigerate it unbaked. Just add about 10 minutes to the baking time if cooking from cold. The cornflake topping is best added right before baking to maintain its crunch, so if prepping ahead, consider storing the buttered cornflakes separately and sprinkling them on just before the casserole goes into the oven.

Customization Options

While Paula's original recipe is perfect as is, I've experimented with several delicious variations over the years. Try adding a cup of frozen peas and carrots for extra color and nutrition. Sautéed mushrooms make a wonderful addition if you're a fungi fan. For a spicy kick, mix in a small can of diced green chiles or a dash of hot sauce. You can also switch up the protein by using leftover turkey after Thanksgiving or even canned tuna for a budget-friendly option.

Serving Suggestions

This hearty casserole pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. A side of steamed broccoli or green beans also works wonderfully. For a complete Southern meal, serve with sweet tea and homemade biscuits on the side. At my house, we sometimes add a dollop of cranberry sauce on the plate for a sweet-tart contrast that complements the creamy casserole perfectly.

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Common Queries

→ Can I use a different type of cheese?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or any cheese you prefer for a different flavor profile.

→ What can I use instead of cornflakes for the topping?

You can use crushed Ritz crackers, panko breadcrumbs, or even potato chips for a deliciously crispy topping.

→ Are the diced tomatoes necessary?

No, the diced tomatoes are optional. They add a slight tanginess but can be omitted if desired.

→ How can I make this dish healthier?

Use low-fat sour cream and mayonnaise, and opt for a reduced-sodium version of the canned soups to cut down on calories and sodium.

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate it until ready to bake.