Paula Deen's Chicken Casserole

This is more like a revised version of Paula Deen’s chicken casserole but still very delicious. I felt like in needed more color so I added yellow, red, and green bell peppers, to make it look more appetizing but also tastier. This is ideal if you’re looking to feed your family more wholesome meals that cover all the nutritious values your kids would need.

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🔪 How To Make Paula Deen's Chicken Casserole

Here’s how to make it:

• Start by turn on your oven to 350 F
• Grease a 9x13 casserole in cooking spray.
• 1 pound of chicken breast the cut them into small dice.
• Meanwhile, warm up the pasta water. Cook 16 ounces of short pasta, strain it, and put that to the side.
• Mince ¼ cup of each green, red, and yellow bell peppers, 2 garlic cloves, and ½ cup of onion.
• Put some butter to melt in a frying pan with oil and sear your vegetables until tender.
• Mix in 2 tablespoons of flour and leave for a minute.

• Spoon in ½ cup of sour cream, and add in your 1 and a half cups of milk, then stir until blended.
• Add your spices. pepper, salt, a teaspoon of oregano, a tablespoon of dried parsley, and ½ teaspoon chili flakes. Cook for 2 minutes to thicken the sauce, then turn the heat off.
• Combine your sauce with the pasta and cooked chicken cubes in a bowl.
• Add in 1 and ½ cups of grated cheddar.
• Transfer to your casserole, top with the rest of the grated cheddar, and cook in your oven for 20 minutes until melty.

💭 Important Tips:

1. Only boil your pasta until al dente, it will be cooking more in the oven.
2. Always use a whisk while stirring your sauce when you add in the sour cream and milk to avoid any clumps.
3. Freshly grated cheese is best, the store-bought ones never melt like you want them to.
4. Bechamel is best left a little runny, because your pasta will suck some of it up and it also tends to firm up once cooled.

🥗 What To Serve With Chicken Casseroles

This meal is a whole meal in its own, but you can pair it with steamed vegetables or a salad for more fiber. The creamy nature of this dish goes perfectly with the tanginess pf the salad dressing.

🧊 How To Store And ♨️ Reheat Paula Deen's Chicken Casserole

For your leftovers, store then in your fridge for 4 days or the freeze for 4 months in a sealed container.

Warm them up with a tablespoon of water in your microwave, or in your oven at 350 F to make it melty. If kept in your freezer, defrost in your fridge overnight.

🍽 Can I Make Paula Deen's Creamy Chicken And Pasta Casserole Ahead Of Time?

Definitely. Make as shown and arrange but don’t bake. Put foil over it and 2 layers of plastic wrap, then freeze it for 4 months. Before serving, defrost in your fridge overnight and pop in your oven when ready.

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Paula Deen's Amazing Chicken Casserole Recipe

This is more like a revised version of Paula Deen’s casserole but still very delicious. I felt like in needed more color so I added yellow, red, and green bell peppers, to make it look more appetizing but also tastier.

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: Casserole, Chicken, Dinner, Dish

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8

Calories: 512kcal

Ingredients

• 2 cups of chicken breasts boneless/skinless, diced and cooked
• 1 pound of short penne pasta boiled and strained
• 2 tablespoons of butter
• ½ tablespoon of olive oil
• ½ cup of minced onion
• ¼ minced cup of each yellow red, and greed bell peppers
• 2 chopped garlic cloves
• 2 tablespoons of all-purpose flour
• 1 and ½ cups of milk
• ½ cup of sour cream
• 2 teaspoons of dried oregano
• ½ teaspoon of chili flakes
• 1 tablespoon of dried parsley
• Pepper and salt
• 2 cups of grated cheddar

Instructions

• Turn on your oven to 350 F. Cook your chicken and slice it into cubes. Put your pasta to boil, strain and put aside.
• Put the butter to melt on medium high heat in a frying pan with olive oil, then sear your bell peppers, onion, and garlic.
  
• Mix in the flour and leave for a minute.
• Add in your sour cream and milk. Stir using a whisk to get rid of any clumps.
• Sprinkle in your pepper, salt, chili flakes, oregano, and parsley and cook for 2 to 3 minutes to thicken.
  
• Mix your sauce, pasta, and chicken in a bowl.
• Add in 1 and half cup of grated cheddar.
  
• Transfer to a 9x13 greased casserole and top with the rest of the cheese. Cook in your oven for 20 minutes until melty.

Notes

1. Only boil your pasta until al dente, it will be cooking more in the oven.
2. Always use a whisk while stirring your sauce when you add in the sour cream and milk to avoid any clumps.
3. Freshly grated cheese is best, the store-bought ones never melt like you want them to.
4. Bechamel is best left a little runny, because your pasta will suck some of it up and it also tends to firm up once cooled.

Nutrition

Calories: 512kcal | Carbohydrates: 39g | Protein: 35g | Fiber: 3g

Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!