Paula Deans Chicken Casserole Recipes

So, you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

You know those days when you just want a big, warm hug in food form, but the thought of complex recipes makes you want to order takeout? Yeah, we’ve all been there. And that, my friend, is where Paula Deen’s legendary Chicken Casserole swoops in like a delicious, butter-laden superhero. We’re talking comfort food that’s so easy, it practically makes itself. Get ready to dive into some Southern charm without needing a passport or a deep fryer.

Why This Recipe is Awesome

Alright, let’s be real. This isn’t some fancy-pants, Michelin-star dish. This is **pure, unadulterated comfort food joy**. Why is it awesome? First off, it’s practically idiot-proof. Seriously, if you can mix things in a bowl and operate an oven, you’re golden. Secondly, it’s a total crowd-pleaser. Got picky eaters? They’ll devour this. Hosting a potluck? Bring this, and you’ll be the MVP. It’s creamy, it’s cheesy, it’s got chicken – what more could a human want? Plus, it reheats like a dream, so hello, amazing leftovers for days!

Ingredients You’ll Need

Gather ’round, butter lovers, for the simple treasures required for this masterpiece!

• **Chicken:** About 3 cups cooked, shredded or diced. A rotisserie chicken is your best friend here, or boil/bake some breasts. Make life easy, why don’t ya?
• **Cream of Chicken Soup:** Two 10.5-ounce cans. The OG, the classic. Don’t overthink it.
• **Cream of Mushroom Soup:** One 10.5-ounce can. Because everything’s better with a little mushroomy goodness, even if you hate mushrooms (you won’t taste them, promise).
• **Sour Cream:** One 16-ounce container. For that extra tang and creaminess that makes you go “Mmm.”
• **Melted Butter:** Half a stick (that’s 1/4 cup for our non-stick friends). Because it’s Paula Deen, and we’re not cutting corners on flavor today, sweetie.
• **Cheddar Cheese:** About 2 cups, shredded. Mild, sharp, a blend – your call. Just make sure it’s plenty gooey!
• **Ritz Crackers:** One sleeve (or more, no judgment here!). Crushed to oblivion for that buttery, crispy topping.
• **Seasonings:** Salt, black pepper, and maybe a pinch of garlic powder or onion powder if you’re feeling feisty.

Step-by-Step Instructions

Ready to make some magic? Let’s do this!

1. **Preheat Your Oven & Prep Your Pan:** Get that oven heated to 350°F (175°C). While it’s warming up, lightly grease a 9×13 inch baking dish. Don’t skip this, or you’ll be chiseling casserole later.
2. **Mix the Creamy Goodness:** In a large bowl, combine your two cans of cream of chicken soup, the cream of mushroom soup, and the entire container of sour cream. Stir it all up until it’s smooth and perfectly blended. This is the heart of your casserole, so give it some love!
3. **Add Chicken & Seasonings:** Toss in your cooked, shredded chicken. Season generously with salt and pepper. Now’s also the time for any extra garlic or onion powder you fancy. Mix it well so every piece of chicken gets coated in that creamy goodness.
4. **Fold in the Cheese:** Gently fold in about 1.5 cups of the shredded cheddar cheese into the chicken mixture. Save the remaining half cup for the top – because who doesn’t love extra cheese?
5. **Pour into Pan:** Spoon the entire mixture into your prepared 9×13 inch baking dish. Spread it out evenly. Make sure it’s nice and flat so it bakes consistently.
6. **Cracker Topping Time:** In a separate small bowl, combine your crushed Ritz crackers with the melted butter. Stir until the crackers are nicely coated. This is where the magic really happens for the crispy top!
7. **Sprinkle & Bake:** Sprinkle the buttered cracker mixture evenly over the casserole. Then, scatter the remaining half cup of shredded cheddar cheese on top of the crackers. Pop it in your preheated oven and bake for 25-30 minutes, or until it’s bubbly around the edges and the topping is golden brown.
8. **Rest & Serve:** Once it’s out of the oven, let it sit for about 5-10 minutes. This helps it set up, so it’s not a sloppy mess when you try to serve it. Dig in and enjoy your masterpiece!

Common Mistakes to Avoid

Don’t be *that* person. Learn from the casserole sages!

• **Skipping the Preheat:** Thinking you don’t need to preheat the oven? Rookie mistake! Your casserole won’t cook evenly, and nobody wants a lukewarm center.
• **Undercooked Chicken:** Make sure your chicken is fully cooked *before* it goes into the casserole. This dish isn’t going to cook raw chicken through in 30 minutes.
• **Forgetting to Grease the Pan:** Unless you enjoy scraping baked-on cheese and chicken bits, do yourself a favor and grease that pan. **A little spray goes a long way.**
• **Not Crushing Crackers Enough:** If your cracker pieces are too big, they won’t form that glorious, even, buttery crust. Get ’em good and crushed!
• **Overbaking:** You want bubbly and golden, not burnt and dry. Keep an eye on it, especially in the last 10 minutes.

Alternatives & Substitutions

Feeling a little wild? Here are some tweaks for your casserole adventure:

• **Chicken Swap:** Not feeling chicken? You can absolutely use cooked turkey (hello, Thanksgiving leftovers!). Ground beef or even leftover ham could work in a pinch, though the flavor profile will shift.
• **Soup Variations:** Want to lighten it up (a smidge)? Use low-sodium or “healthy request” cream of soups. Or, if you’re feeling gourmet, try a can of cream of celery or even a cheddar cheese soup for extra cheesiness.
• **Cheese Please:** Swap out cheddar for Colby Jack, Monterey Jack, or a Mexican blend. Heck, throw some Parmesan in there for a sharp kick!
• **Cracker Alternatives:** Can’t do Ritz? Crushed potato chips (plain or even sour cream and onion!), corn flakes, or even breadcrumbs tossed with butter will work for that crunchy topping. Just know the flavor will be different.
• **Veggie Boost:** Want to sneak in some greens? A handful of frozen peas or corn, or some finely diced celery or bell pepper, can be stirred in with the chicken. Just don’t go overboard, or it’ll get watery.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I make this ahead of time?** Absolutely! Assemble everything *except* the cracker topping. Cover and refrigerate for up to 24 hours. When you’re ready to bake, add the topping and bake as directed (you might need an extra 5-10 minutes if it’s straight from the fridge).
• **What about freezing it?** Yep, you can freeze it! Assemble without the topping, cover tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before adding the topping and baking. **Pro tip: use a freezer-safe dish!**
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? For Paula Deen, butter is king. If you *must*, it’ll work, but the flavor won’t be quite as rich. IMO, stick with butter.
• **My casserole is too runny, what went wrong?** Could be too much liquid from the chicken if you didn’t drain it well, or perhaps a lower-fat sour cream. Letting it rest after baking helps it thicken.
• **How can I make this “lighter”?** You can use low-fat sour cream, “healthy request” soups, and less cheese. But honestly, this is a comfort food dish. Embrace the glorious richness once in a while!
• **Do I really need both types of cream soup?** The combo gives it a depth of flavor, but if you’re truly anti-mushroom, you can use three cans of cream of chicken. It’ll still be delicious!

Final Thoughts

And there you have it, folks! Your new go-to recipe for when you need a little dose of Southern comfort without the fuss. This Paula Deen-inspired chicken casserole is practically a warm hug on a plate, guaranteed to make tummies happy and take the stress out of dinner. So grab your ingredients, crank up some tunes, and get cooking! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!