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
3 cups cooked chicken, shredded
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 egg noodles, cooked and drained
1 (14.5 oz) can diced tomatoes, drained (optional)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup crushed cornflakes (for topping)
2 tbsp butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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.
Gently fold in the cooked egg noodles and drained diced tomatoes if using.
Spread the creamy mixture evenly into the prepared baking dish.
Sprinkle the shredded cheddar cheese over the top.
In a small bowl, mix crushed cornflakes with melted butter and sprinkle over the cheese layer.
Bake for 30-35 minutes until hot, bubbly, and golden brown.
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