Paula Deen Chicken Casserole: The Creamy Southern Classic You’ll Make Again

WANT TO SAVE THIS RECIPE?

If you’ve ever craved a dinner that feels like a warm hug, this Paula Deen Chicken Casserole will do the trick. It’s everything comfort food should be, creamy, cheesy, golden, and impossible to resist. The first time you pull it from the oven and see that bubbling cheese top, you’ll understand why Southern cooks swear by recipes like this.

This casserole isn’t just easy; it’s dependable. It’s that midweek lifesaver you can throw together with a few pantry staples and leftover chicken, the kind of meal that fills the house with a smell that makes everyone wander into the kitchen asking, “Is dinner ready yet?”

Ingredients You’ll Need for This Creamy Chicken Casserole

You won’t need anything fancy — just the simple ingredients that make Southern cooking feel like home.

Main Ingredients:

• 2 cups cooked chicken, chopped (rotisserie works beautifully)
• 4 cups cooked pasta (penne, rigatoni, or cavatappi)
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk (whole milk preferred for richness)
• ½ cup sour cream
• 3½ cups shredded cheese (divided) – cheddar, Colby Jack, or a blend
• ½ teaspoon red pepper flakes
• Salt and black pepper, to taste

Optional Garnish:

• Fresh parsley or chives for color
• Crushed Ritz crackers or breadcrumbs for crunch

How to Make Paula Deen’s Chicken Casserole (Step-by-Step)

1. Preheat the Oven

Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Sauté the Aromatics

In a large skillet, melt the butter over medium heat. Add diced onion and sauté until soft and fragrant — about 3 minutes. Stir in minced garlic and cook for 30 seconds more. The goal here is a mellow, golden base that anchors the flavor.

3. Make the Creamy Cheese Sauce

Sprinkle the flour over the onion mixture and stir for about a minute to remove the raw taste.
Gradually whisk in milk until smooth and slightly thickened.
Reduce the heat, then stir in sour cream, 3 cups of cheese, red pepper flakes, salt, and pepper.
Keep whisking until everything melts into a silky sauce that clings to your spoon.

4. Combine Chicken, Pasta, and Sauce

In a large mixing bowl, combine cooked pasta, chopped chicken, and the cheese sauce. Toss gently until every piece is coated in that rich, creamy goodness.

5. Assemble and Bake

Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheese on top — or more if you love that golden crust.
Bake uncovered for 20–25 minutes, until bubbling and lightly browned on top.

6. Rest and Serve

Let the casserole rest for about 5 minutes before serving. It’ll thicken slightly and cut more cleanly.

Pro Tips for the Best Southern-Style Casserole

• Cook pasta al dente. It will continue softening as it bakes.
• Use freshly shredded cheese. Pre-shredded blends can be grainy.
• Taste before baking. Adjust salt, pepper, or spice before the final step.
• Add crunch. A quick topping of buttered breadcrumbs adds irresistible texture.
• Make it ahead. Assemble the casserole in the morning and refrigerate. Bake it fresh before dinner.

Easy Ingredient Swaps & Variations

Want to tweak it? Go for it. This recipe is forgiving and endlessly flexible.

• Protein swap: Use turkey, ham, or shredded rotisserie chicken.
• Veggie version: Replace chicken with sautéed mushrooms, spinach, or broccoli.
• Cheese swap: Try mozzarella for stretch, Swiss for nuttiness, or gouda for smoky depth.
• Gluten-free: Use gluten-free pasta and flour for an easy substitution.
• Spicy twist: Add a pinch of cayenne or diced jalapeños to the sauce.

Serving Ideas & Storage Tips

• Serve with: A crisp green salad, roasted vegetables, or garlic bread.
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Before baking, wrap tightly and freeze for up to 2 months.
  Thaw overnight in the fridge, then bake as directed.
• Reheat: Cover with foil and warm in a 325°F oven until hot.

Frequently Asked Questions (FAQ)

Can I use canned soup instead of making the sauce?

You can, but the homemade cheese sauce is far creamier and more flavorful. If you’re in a rush, substitute with one can of cream of chicken soup and a splash of milk.

Can I make this casserole in advance?

Yes! Assemble it up to 24 hours ahead, refrigerate, then bake when ready to serve.

How do I keep it from drying out?

Don’t overbake, and make sure your sauce is slightly loose before combining. It thickens naturally in the oven.

What pasta holds the sauce best?

Short shapes like penne, rigatoni, or cavatappi — they trap the cheese perfectly in every bite.

Nutrition Information (per serving)

Approximate values based on 8 servings:

• Calories: 520
• Protein: 28g
• Fat: 25g
• Carbohydrates: 42g
• Sodium: 580mg

(Values vary depending on cheese and pasta type.)

Why This Paula Deen Chicken Casserole Deserves a Spot at Your Table

There’s something timeless about recipes like this, a creamy, bubbling dish that turns a few humble ingredients into pure comfort. Whether you’re feeding family, bringing a dish to a potluck, or just craving a cozy night in, this casserole delivers that unmistakable Southern warmth Paula Deen built her kitchen legacy on.

So go ahead, make it once… and watch it become one of those recipes everyone asks for again and again.

WANT TO SAVE THIS RECIPE?