Description

This delicious Paula Deen’s Chicken Casserole is a comforting and creamy dish perfect for quick family dinners. Combining tender shredded chicken with creamy soups, sour cream, and mayonnaise, mixed with egg noodles and topped with cheddar cheese and a buttery cornflake crust, this casserole bakes to golden perfection in about 45 minutes. Easy to assemble and sure to please the whole family, it’s a hearty meal that brings warmth and flavor to your table.

Ingredients

Scale

Chicken Mixture

3 cups cooked, shredded chicken
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1 cup mayonnaise
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Pasta

2 cups cooked and drained egg noodles

Vegetables (Optional)

1 (14.5 oz) can diced tomatoes, drained (optional)

Topping

1 cup shredded cheddar cheese
1 cup crushed cornflakes
2 tbsp melted butter

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the casserole evenly.
Mix Chicken and Creamy Ingredients: In a large mixing bowl, combine the shredded chicken with the cream of chicken and cream of mushroom soups. Add sour cream, mayonnaise, garlic powder, onion powder, and season with salt and pepper. Stir until the mixture is creamy and well combined.
Fold in Noodles and Tomatoes: Gently fold in the cooked egg noodles and the drained diced tomatoes, if using. Be careful not to over-stir to maintain the texture.
Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking, then spread the chicken mixture evenly inside the dish.
Add Cheese Layer: Sprinkle shredded cheddar cheese evenly over the top of the chicken and noodle mixture.
Prepare and Add Topping: In a small bowl, mix the crushed cornflakes with melted butter, then sprinkle this mixture over the cheese layer, creating a crunchy topping.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
Cool and Serve: Remove from oven and let the casserole cool for a few minutes before serving to allow it to set slightly and enhance flavors.

Notes

You can omit the diced tomatoes if you prefer a creamier, tomato-free casserole.
For a lower fat option, consider using reduced-fat sour cream and mayonnaise.
The cornflake topping adds a delightful crunch but can be substituted with breadcrumbs if preferred.
Ensure the egg noodles are well drained to avoid a watery casserole.
This dish can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if baking from cold.