Prep Time: 20 mins | Total Time: 1 hr
This chicken casserole by Paula Deen is one of my favorite casserole recipes. Tender with creamy sauce and loads of cheese. A delicious casserole with a special creamy texture. The addition of red pepper flakes adds a noteworthy aroma and spice to this already amazing dish. If you like to add more flavor to this chicken casserole, you can add some finely chopped tomatoes or even hot chili. As for the cheese, you are welcome to use one or more varieties. For a simple, filling weeknight meal, pair this casserole up with any vegetable salads or baked vegetables. This chicken casserole is also a great freezer meal. Make sure to let it cool down completely, then cover with foil. You can also keep it in a container with an airtight lid and freeze it for up to 2 to 3 months.
Ingredients
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3 tbsp butter
2 garlic cloves, minced
1 small onion, finely chopped
2 c. chicken, cooked, cut into small bite-sized pieces
4 c. pasta, cooked and drained (about 2 c. uncooked); penne, cavatappi, or rigatoni works well
2 tbsp flour
1 c. milk
1/2 tsp red pepper flakes
1/2 c. sour cream
salt and black pepper to taste
3 c. cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 c. reserved for sprinkling on top
How to make Paula Deen’s Amazing Chicken Casserole
Step 1: In butter, fry the onion and garlic. Stir in the flour and continue to cook for not more than a minute. Whisk in the milk and sour cream until the mixture has thickened. Next, add the cheese and stir well.
Step 2: Then, add the chicken along with the pasta. Season with salt and red pepper flakes. Mix well.
Step 3: In a 9 x 3-inch baking dish, transfer the mixture. Place in a preheated 350 degrees F oven and bake for about 20 to 30 minutes or until the cheese begins to bubble.
Ingredients
- 3 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 c. chicken, cooked, cut into small bite-sized pieces
- 4 c. pasta, cooked and drained (about 2 c. uncooked); penne, cavatappi, or rigatoni works well
- 2 tbsp flour
- 1 c. milk
- 1/2 tsp red pepper flakes
- 1/2 c. sour cream
- salt and black pepper to taste
- 3 c. cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 c. reserved for sprinkling on top
Instructions
Step 1: In butter, fry the onion and garlic. Stir in the flour and continue to cook for not more than a minute. Whisk in the milk and sour cream until the mixture has thickened. Next, add the cheese and stir well.
Step 2: Then, add the chicken along with the pasta. Season with salt and red pepper flakes. Mix well.
Step 3: In a 9 x 3-inch baking dish, transfer the mixture. Place in a preheated 350 degrees F oven and bake for about 20 to 30 minutes or until the cheese begins to bubble.
