Description
This creamy, cheesy chicken casserole from Paula Deen is comfort food at its best—loaded with tender chicken, hearty pasta, and a rich, flavorful cheese sauce baked until bubbly and golden.
Ingredients
- 2 cups cooked chicken, cut into bite-sized pieces
- 4 cups cooked and drained pasta (approximately 2 cups uncooked; penne, cavatappi, or rigatoni works best)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1/2 cup sour cream
- 1 cup milk
- 3 cups grated cheese (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for topping
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
3. Stir in the flour and cook for about 1 minute to form a roux. Slowly add the milk and sour cream, whisking until the sauce thickens, about 3-4 minutes.
4. Once the sauce has thickened, stir in the grated cheese, allowing it to melt smoothly into the sauce.
5. Add the cooked chicken, pasta, red pepper flakes, salt, and black pepper to the sauce, tossing everything together until evenly coated.
6. Transfer the mixture to a prepared 9×13-inch baking dish. Sprinkle the reserved 1/2 cup of cheese on top.
7. Bake in the preheated oven for 20-30 minutes or until the cheese on top is bubbling and golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.
Notes
Use a mix of cheeses for more depth of flavor—sharp cheddar adds a nice bite, while Colby Jack or Swiss melts beautifully.
Try adding cooked vegetables like broccoli or peas for extra color and nutrition.
Make ahead by assembling the casserole the night before, covering, and refrigerating until ready to bake.
Leftovers store well in the fridge and reheat nicely in the oven or microwave.
You can substitute rotisserie chicken for a quick prep shortcut.