Description
This creamy Paula Deen’s Chicken Casserole is packed with tender shredded chicken, comforting egg noodles, and topped with a golden buttery cornflake crunch. Perfect for busy weeknights or cozy family gatherings!
Ingredients
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3 cups cooked chicken, shredded
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1 (10.5 oz) can cream of chicken soup
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1 (10.5 oz) can cream of mushroom soup
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1 cup sour cream
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1 cup mayonnaise
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1 cup shredded cheddar cheese
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2 cups egg noodles, cooked and drained
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1 (14.5 oz) can diced tomatoes, drained (optional)
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper to taste
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1 cup crushed cornflakes (for topping)
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2 tbsp butter, melted (for topping)
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
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Gently fold in the cooked egg noodles and drained diced tomatoes if using.
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Spread the creamy mixture evenly into the prepared baking dish.
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Sprinkle the shredded cheddar cheese over the top.
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In a small bowl, mix crushed cornflakes with melted butter and sprinkle over the cheese layer.
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Bake for 30-35 minutes until hot, bubbly, and golden brown.
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Let cool slightly before serving and enjoy!
Notes
Use a store-bought rotisserie chicken for an even faster prep time!
Swap cornflakes for Ritz crackers if you prefer a different crunchy topping.
Add steamed broccoli or peas to sneak in extra veggies.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 105 mg