Paula Deens Amazing Chicken Casserole Recipes

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PAULA DEEN'S AMAZING CHICKEN CASSEROLE



Paula Deen's Amazing Chicken Casserole image

Creamy chicken casserole is a very tender casserole with creamy sauce and lots of cheese.

Provided by 100krecipes

Categories     Dinner

Time 1h

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces (U can use our guide: How to Cook Shredded Chicken)
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Fry the onion and garlic in butter. Add flour, stir, cook for no more than 1 minute.
  • Add milk and sour cream, whisk and cook until thick. Then add the cheese and stir again.
  • Add chicken, pasta, salt, red pepper flakes. Toss and place in a prepared baking dish (9 * 13 inches). Bake in preheated to 350 F oven for 20-30 minutes or until cheese starts bubbling.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)



Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Provided by JUDY2949

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

LEANNE MORGAN'S CHICKEN CASSEROLE VIA PAULA DEEN



Leanne Morgan's Chicken Casserole Via Paula Deen image

I just finished reading Paula Deen's July/August 2008 magazine and had to try the above recipe that Paula adapted from one of Leanne Morgan's recipes. We really enjoyed it and loved the crunch of the almonds and celery. There is only the two of us, so I cut the recipe in half and it worked out great. We even have enough left for lunch tomorrow.

Provided by Irish Rose

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cooked chicken, chopped
2 cups cooked wild rice
2 (10 3/4 ounce) cans cream of mushroom soup
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
1 cup mayonnaise
3/4 cup sliced almonds
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 1/2 cups butter flavored crackers, crushed
1/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish.
  • In large bowl, combine chicken, rice, soup, celery, onion, mayonnaise, almonds, broth and lemon juice. Spread mixture into prepared baking dish.
  • In small bowl, combine cracker crumbs and melted butter, tossing gently to coat. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until golden brown and bubbly.
  • Note: I used Uncle Ben's long grain and wild rice. I also used Ritz crackers. This casserole can be covered and chilled overnight. Be sure to let it come to room temperature before baking.

Nutrition Facts : Calories 486.1, Fat 31.1, SaturatedFat 7.9, Cholesterol 62.3, Sodium 944.5, Carbohydrate 33.7, Fiber 2.7, Sugar 5.7, Protein 19.7

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