Description
This comforting chicken casserole recipe by Paula Deen combines tender shredded chicken, creamy soups, sour cream, and mayonnaise with egg noodles and cheddar cheese. Topped with a buttery cornflake crust, it’s a quick and easy dish perfect for family dinners that delivers rich flavors and hearty satisfaction.
Ingredients
Scale
Main Ingredients
- 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 cup shredded cheddar cheese
- 2 cups cooked and drained egg noodles
- 1 (14.5 oz) can diced tomatoes, drained (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Topping
- 1 cup crushed cornflakes
- 2 tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Base Ingredients: In a large mixing bowl, combine the shredded chicken with the cream of chicken soup and cream of mushroom soup. Add sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and creamy.
- Add Noodles and Tomatoes: Gently fold in the cooked egg noodles and diced tomatoes, if using. Take care not to over-stir to maintain texture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish, then spread the chicken mixture evenly inside it.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture in the baking dish.
- Prepare Topping: In a small bowl, combine the crushed cornflakes with melted butter, then sprinkle this mixture evenly over the cheese layer.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until the dish is hot, bubbly, and the cornflake topping is golden brown.
- Cool and Serve: Let the casserole cool for a few minutes before serving to allow it to set slightly for easier portioning.
Notes
- For a lighter version, use low-fat sour cream and mayonnaise.
- Optional diced tomatoes add moisture and a slight tang but can be omitted for a creamier texture.
- This casserole can be prepared a day ahead and refrigerated; bake just before serving.
- Substitute crushed crackers or breadcrumbs for the cornflake topping if desired.
- Ensure noodles are well drained to prevent a soggy casserole.
