Paula Deen Chicken Casserole (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
3 cups cooked shredded chicken
02 -
1 (10.5 oz) can cream of chicken soup
03 -
1 (10.5 oz) can cream of mushroom soup
04 -
1 cup sour cream
05 -
1 cup mayonnaise
06 -
1 cup shredded cheddar cheese
07 -
2 cups cooked and drained egg noodles
08 -
1 (14.5 oz) can diced tomatoes, drained (optional)
09 -
1 tsp garlic powder
10 -
1 tsp onion powder
11 -
Salt and pepper to taste
→ Topping
12 -
1 cup crushed cornflakes
13 -
2 tbsp melted butter
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C) to ensure the oven is ready when needed.
02 -
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir until the mixture is well combined and creamy.
03 -
Gently fold the cooked egg noodles into the mixture. If using, gently mix in the diced tomatoes at this stage.
04 -
Spread the prepared mixture evenly into a greased 9×13 inch baking dish, ensuring an even layer for optimal cooking.
05 -
Sprinkle the shredded cheddar cheese evenly over the top of the casserole mixture.
06 -
In a small bowl, mix the crushed cornflakes with the melted butter until well coated. Sprinkle this mixture evenly over the cheese layer.
07 -
Place the casserole in the preheated oven and bake for 30-35 minutes, or until hot, bubbly, and the topping is golden brown.
08 -
Allow the casserole to cool for a few minutes before serving to help it set. Serve and enjoy.
# Additional Notes:
01 -
For a spicier option, add a dash of paprika or cayenne pepper to the mixture.