Paula Deen Chicken Casserole – Creamy & Cheesy Comfort Food

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If you’re craving the ultimate comfort food dinner, look no further than this rich and creamy Paula Deen chicken casserole. Packed with tender chunks of chicken, perfectly cooked pasta, and a luxuriously cheesy sauce, this dish delivers pure home-cooked goodness in every bite. It’s a recipe you’ll want to make again and again—ideal for busy weeknights, potlucks, or when you need a no-fuss dish to feed a hungry crowd.

With its golden-baked top and a sauce so good you’ll want to lick the spoon, this casserole proves that simple ingredients can create extraordinary flavors. Whether you serve it straight from the oven for a cozy family dinner or bring it to a gathering, it’s guaranteed to disappear fast.

Why You’ll Love This Chicken Casserole

• Ultra Creamy & Cheesy – The sauce coats every bite for irresistible comfort.

• Family-Friendly – Loved by kids and adults alike.

• Perfect Make-Ahead Meal – Prep early and bake later.

• Customizable – Swap pasta, cheeses, or protein to fit your taste.

• Great for Leftovers – Tastes just as good the next day.

Ingredient Breakdown

• Cooked Chicken (2 cups) – Adds hearty protein and satisfying flavor.

• Cooked Pasta (4 cups) – Short pasta shapes like penne or rigatoni hold the cheesy sauce beautifully.

• Butter (3 tbsp) – Creates a rich base for the roux and adds flavor.

• Onion (1 small, diced) – Gives sweetness and depth.

• Garlic (2 cloves, minced) – Provides an aromatic kick.

• Flour (2 tbsp) – Thickens the sauce into a velvety texture.

• Sour Cream (½ cup) – Adds tanginess and extra creaminess.

• Milk (1 cup) – Lightens the sauce and balances richness.

• Cheese (3 cups + ½ cup for topping) – Melts into gooey perfection. Use cheddar, Colby Jack, or a mix.

• Red Pepper Flakes (½ tsp) – A touch of spice for flavor contrast.

• Salt & Pepper – Essential seasoning for balance.

Step-by-Step Instructions

1. Preheat the Oven – Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Aromatics – In a large skillet, melt butter over medium heat. Add onion and sauté until soft (about 3 minutes). Stir in garlic and cook for 30 seconds.

3. Make the Roux – Sprinkle flour over the onion mixture and stir for 1 minute to remove the raw flour taste.

4. Create the Sauce – Slowly whisk in milk until smooth. Stir in sour cream, 3 cups shredded cheese, red pepper flakes, salt, and pepper. Cook until the cheese melts and the sauce thickens.

5. Combine – In a large bowl, mix cooked pasta, chicken, and the cheese sauce until evenly coated.

6. Assemble – Spread mixture into the prepared baking dish. Sprinkle remaining cheese over the top.

7. Bake – Cook uncovered for 20–25 minutes, until bubbly and golden.

8. Serve – Let rest for 5 minutes before serving for easier scooping.

Pro Tips

• Cook pasta al dente—it will soften further in the oven.

• Use freshly grated cheese for the smoothest melt.

• Taste and adjust seasoning before baking for perfect flavor.

• Let the casserole rest before slicing for cleaner portions.

Ingredient Swaps & Variations

• Protein Swap – Try turkey, ham, or rotisserie chicken.

• Vegetarian Version – Use sautéed mushrooms, spinach, or broccoli instead of chicken.

• Cheese Variety – Mix mozzarella, Swiss, or gouda for different flavors.

• Gluten-Free – Use gluten-free pasta and flour.

Serving Suggestions

• Serve with a crisp green salad for balance.

• Pair with garlic bread or warm dinner rolls.

• Add a side of roasted vegetables for extra nutrition.

Make Ahead & Storage

• Make Ahead – Assemble up to 24 hours in advance; cover and refrigerate. Bake when ready.

• Refrigerate – Store leftovers in an airtight container for up to 3 days.

• Freeze – Freeze before baking for up to 2 months. Thaw overnight, then bake as directed.

• Reheat – Cover with foil and warm in the oven at 325°F until hot.

FAQ

Q: Can I use pre-shredded cheese?
A: Yes, but fresh grated cheese melts smoother and avoids clumps.

Q: What pasta shape holds sauce best?
A: Penne, rigatoni, or cavatappi are ideal.

Q: Can I make it spicier?
A: Increase red pepper flakes or add cayenne for heat.

Q: Can I freeze it after baking?
A: Yes, though texture may change slightly; reheat gently.

Emily

Paula Deen Chicken Casserole

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Course: Side Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken, chopped into bite-sized pieces
• 4 cups cooked pasta (about 2 cups uncooked)
• 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• ½ cup sour cream
• 1 cup milk
• 3½ cups shredded cheese (divided)
• ½ tsp red pepper flakes
• Salt & black pepper, to taste

Equipment

• Large skillet
• Whisk
• Large mixing bowl
• 9x13-inch baking dish
• Oven-safe spatula

Method

 

1. Preheat the Oven – Set to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Cook the Aromatics – In a large skillet, melt butter over medium heat. Add onion and sauté until soft (about 3 minutes). Stir in garlic and cook for 30 seconds.
3. Make the Roux – Sprinkle flour over the onion mixture and stir for 1 minute to remove the raw flour taste.
4. Create the Sauce – Slowly whisk in milk until smooth. Stir in sour cream, 3 cups shredded cheese, red pepper flakes, salt, and pepper. Cook until the cheese melts and the sauce thickens.
5. Combine – In a large bowl, mix cooked pasta, chicken, and the cheese sauce until evenly coated.
6. Assemble – Spread mixture into the prepared baking dish. Sprinkle remaining cheese over the top.
7. Bake – Cook uncovered for 20–25 minutes, until bubbly and golden.
8. Serve – Let rest for 5 minutes before serving for easier scooping.

Notes

• Adjust seasoning based on your cheese choice—some are saltier.
• For a crunchy topping, sprinkle buttered breadcrumbs before baking.
• Avoid overcooking pasta to maintain structure.

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