Paula Deen Chicken Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
3 cups cooked chicken, shredded
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 egg noodles, cooked and drained
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 butter, melted
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a large mixing bowl, combine the shredded chicken with both cans of soup (cream of chicken and cream of mushroom).
03 -
Add the sour cream, mayonnaise, garlic powder, onion powder, and season with salt and pepper. Stir until everything is well combined and creamy.
04 -
Fold in the cooked egg noodles. If using diced tomatoes, gently mix those in too. Be careful not to over-stir to avoid breaking up the noodles.
05 -
Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
06 -
Sprinkle the shredded cheddar cheese over the top of the casserole.
07 -
In a small bowl, mix the crushed cornflakes with the melted butter until coated. Sprinkle this mixture evenly over the cheese layer.
08 -
Bake in the preheated oven for 30-35 minutes, until hot and bubbly with a golden brown cornflake topping.
09 -
Remove from oven and let cool for a few minutes to help it set before serving.
# Notes:
01 -
For convenience, rotisserie chicken works wonderfully in this recipe.
02 -
The casserole can be assembled ahead of time and refrigerated before baking.
03 -
This dish is perfect for family gatherings or cozy dinners at home.
04 -
Leftovers can be stored in the refrigerator for up to 3 days.