Paula Deen’s Chicken Casserole
A creamy and cheesy chicken casserole that is perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, cut into small bite-sized pieces
- 4 cups cooked pasta, drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 0.5 cup sour cream
- 1 cup milk
- 3 cups grated cheese (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for topping
- 0.5 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until softened, about 3-5 minutes. (Tip: Stir occasionally to prevent burning.)
- Sprinkle flour over the onion and garlic, stirring constantly for about a minute.
- Slowly pour in the milk and sour cream, whisking continuously until the mixture thickens, about 3-4 minutes.
- Add 2 1/2 cups of grated cheese to the mixture, stirring until melted and smooth.
- Mix in the cooked chicken, pasta, salt, and red pepper flakes. Combine well, ensuring everything is coated with the sauce.
- Transfer the mixture to a prepared baking dish (9x13 inches) and spread it evenly.
- Sprinkle the remaining 1/2 cup of cheese on top for a deliciously cheesy crust.
- Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbly and slightly golden. (Tip: For a crispy topping, broil for an additional 2-3 minutes at the end of baking.)
- Serve hot and enjoy your delightful chicken casserole!
Notes
Feel free to add in some chopped vegetables like bell peppers or spinach for extra nutrition. For a crispy topping, broil the dish for a few minutes at the end of baking.