Chicken Boudine Paula Deen Recipes

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CHICKEN BOUDINE PAULA DEEN



Chicken Boudine Paula Deen image

This is a lovely casserole that I first saw on Paula Deen's show. It has become of favorite of my family.

Provided by bmcnichol

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups cooked egg noodles
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheddar cheese, your choice, divided
1 (2 1/4 ounce) package slivered almonds, toasted
1/4 cup drained chopped pimiento
1 (4 ounce) can sliced mushrooms, drained
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, toss together the noodles, soup, broth, and sherry.
  • Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.
  • Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.
  • Bake for 30 minutes, or until bubbly.
  • Note: When I make this I make it without the almonds but I kept them in the recipe as this is how Paula made it on her show.

Nutrition Facts : Calories 465.9, Fat 28.1, SaturatedFat 11.8, Cholesterol 108.6, Sodium 960.2, Carbohydrate 18.4, Fiber 1.6, Sugar 2.2, Protein 33.6

PAULA DEEN'S CHICKEN DIVAN



Paula Deen's Chicken Divan image

Make and share this Paula Deen's Chicken Divan recipe from Food.com.

Provided by Anita Harris

Categories     One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 (10 ounce) boxes frozen chopped broccoli or 1 (16 ounce) bag frozen chopped broccoli
6 cups cubed cooked chicken breasts
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup shredded cheddar cheese
1 tablespoon lemon juice
1 teaspoon curry powder (or to taste)
salt & pepper
1/2 cup white wine or 1/2 cup chicken broth
1/2 cup parmesan cheese
1/2 cup dry breadcrumbs
2 -3 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
  • In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
  • Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
  • Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
  • Bake 30-45 minutes or until heated through.
  • Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
  • This is really yummy and makes alot!

Nutrition Facts : Calories 615.7, Fat 38.4, SaturatedFat 14.5, Cholesterol 136.4, Sodium 1061.5, Carbohydrate 22.8, Fiber 2.5, Sugar 4.7, Protein 42.6

EASY CHICKEN BOUDINE



Easy Chicken Boudine image

Easy & very tasty chicken & noodles. I use a rotisserie chicken to save time. Good way to use left-over chicken also. I adapted this from a Paula Deen recipe so it is lower in sodium and fat. In addition to being delicious, it can be made ahead & refrigerated, cooked then frozen, or enjoyed right out of the oven.

Provided by Ginger Jar

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups cooked egg noodles
1/3-1/2 cup slivered almonds, toasted
2 (10 ounce) cans cream of mushroom soup (fat free)
1/2 cup low sodium chicken broth
1/4 cup dry sherry
4 cups cooked chicken, diced
3 cups shredded low-fat sharp cheddar cheese
1/2 cup red bell pepper, diced
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon poultry seasoning
salt and pepper, to taste
2 scallions, sliced on diagonal

Steps:

  • Preheat oven to 350 degrees F.
  • While cooking the noodles, toast almond slivers in small skillet until golden brown.
  • In a large bowl, mix together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, almonds, bell pepper, mushrooms, and seasonings, and toss gently to combine.
  • Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
  • Bake for 30 minutes, or until bubbly.
  • Sprinkle with sliced scallions and serve.

Nutrition Facts : Calories 372.5, Fat 15.1, SaturatedFat 4.5, Cholesterol 73, Sodium 779.3, Carbohydrate 19.1, Fiber 1.5, Sugar 2.7, Protein 32.7

CHICKEN BOUDINE



Chicken Boudine image

Yield serves 8-10

Number Of Ingredients 10

2 cups freshly cooked egg noodles
Two 10 3/4-ounce cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese
One 2 1/4-ounce package slivered almonds, toasted
1/2 cup drained, chopped pimentos
One 4-ounce can sliced mushrooms, drained
Salt and pepper

Steps:

  • In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13 × 9 × 2-inch casserole and top with the remaining cup of cheese.
  • Bake at 350 degrees for 30 minutes, or until bubbly.

PAULA DEEN'S CHICKEN GEORGIA



Paula Deen's Chicken Georgia image

This is another Paula Deen recipe. We saw her cook it last night on T.V. and had to try it. Of course, like all her recipe's it was good and it will be a regular at our house.

Provided by KTLynn

Categories     Chicken Breast

Time 25m

Yield 4 chicken breast, 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
4 boneless skinless chicken breast halves
1 cup fresh sliced mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese

Steps:

  • Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
  • Add chicken and cook 10 minutes on each side or until tender.
  • Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Nutrition Facts : Calories 324, Fat 19.4, SaturatedFat 11.4, Cholesterol 121.3, Sodium 483, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 34.3

CHICKEN FLORENTINE (PAULA DEEN)



Chicken Florentine (Paula Deen) image

Another recipe from Paula Deen I saw on her show Paula's Home cooking. Looks absolutely delish! This can be frozen for later use and thawing out in the fridge or you can pop it right into the oven once put together.

Provided by KaraRN

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach
6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cups grated sharp cheddar cheese
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt & freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter

Steps:

  • Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
  • In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
  • Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
  • Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
  • Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Nutrition Facts : Calories 730.5, Fat 48.1, SaturatedFat 20.8, Cholesterol 152.6, Sodium 1516.5, Carbohydrate 25.8, Fiber 3.1, Sugar 5.6, Protein 47.2

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