Description
Paula Deen’s Amazing Chicken Casserole is a comforting and delicious baked pasta dish combining tender cooked chicken, creamy cheese sauce, and tender pasta, all baked to bubbly perfection. This hearty casserole is perfect for a family dinner and brings together rich flavors with a hint of spice from red pepper flakes.
Ingredients
Scale
Chicken & Pasta
- 2 cups cooked chicken, cut into small bite-sized pieces
- 4 cups cooked pasta (penne, cavatappi, or rigatoni), drained
Sauce
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 cup milk
- 3 cups shredded cheese (cheddar, Colby Jack, Swiss, or a combination), divided
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
Instructions
- Make Sauce: Melt butter in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until the onion has softened and is translucent. Sprinkle in the all-purpose flour and cook for 1 minute while stirring constantly to form a roux.
- Thicken Sauce: Gradually whisk in the milk and sour cream until the mixture is smooth. Bring it to a simmer, stirring constantly until the sauce thickens. Remove the skillet from heat and stir in 2 ½ cups of shredded cheese until fully melted and integrated into the sauce.
- Combine Ingredients: Add the cooked chicken, cooked pasta, salt, black pepper, and red pepper flakes into the cheese sauce. Stir gently to combine all ingredients evenly.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Bake the Casserole: Pour the combined mixture into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheese evenly over the top. Bake for 20-30 minutes or until the casserole is bubbly and the cheese is golden brown on top.
Notes
- You can substitute any pasta shape you prefer if penne, cavatappi, or rigatoni are unavailable.
- For extra flavor, consider adding a teaspoon of paprika or herbs like thyme or parsley to the sauce.
- The dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
- Use low-fat sour cream and cheese to reduce fat content if desired.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
