Paula Deen Chicken Noodle Casserole

Paula Deen Chicken Noodle Casserole brings shredded chicken, egg noodles, and three cups of cheddar into one bubbling 9x13 dish. It takes about 55 minutes from counter to table and feeds six. This is the kind of casserole that shows up at church suppers and potlucks across the South, and the pan always comes home empty.

The cheese sauce is what makes or breaks it. Paula builds it on the stove with butter, flour, milk, and two cups of cheddar before the casserole ever sees the oven. That step coats every noodle so the finished dish holds together instead of drying out under the broiler of a long bake.

Cook the chicken and noodles ahead of time and keep them in the fridge. When you are ready, the stovetop sauce comes together in about 15 minutes. Do not skip the cream of celery soup. It adds body that plain cheese sauce alone cannot match.

Paula Deen Chicken Noodle Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

535

kcal

Egg noodles and shredded chicken baked in a homemade cheddar cheese sauce with sour cream and cream of celery soup. Topped with extra cheese and baked until golden and bubbling.

Ingredients

• 2 cups cooked and shredded chicken
  

• 4 cups cooked and drained egg noodles (approximately 2 cups uncooked)
  

• ½ cup Sour cream
  

• 1 cup milk
  

• 3 cups grated cheddar cheese
  

• 2 tablespoons Butter
  

• 1 tablespoon all purpose flour
  

• 1 small onion, finely chopped
  

• 1 clove garlic, minced
  

• ½ teaspoon red pepper flakes
  

• 1 can cream of celery soup

Directions

• Preheat the oven: Preheat oven to 350 °F. Grease 9 x13 inch baking dish.
• Make the cheese sauce: In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture.
• Bake the casserole: Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
• Cool and serve: Remove from oven and let cool slightly before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different soup instead of cream of celery?

Cream of chicken or cream of mushroom both work. Cream of celery gives a milder, slightly savory base that lets the cheddar stand out. Cream of chicken makes it richer, and cream of mushroom adds an earthy note.

How long will leftovers keep in the fridge?

Stored in an airtight container, it keeps for three to four days. Reheat individual portions in the microwave with a splash of milk to loosen the sauce. It also freezes well for up to two months.

Can I assemble this the night before and bake it the next day?

Yes. Mix everything, pour it into the baking dish, cover tightly, and refrigerate overnight. Add about 10 extra minutes of bake time since you are starting from cold. The noodles soak up some sauce overnight, so the texture will be a bit firmer.

Why make a cheese sauce on the stove instead of just layering cheese in the dish?

A stovetop sauce coats every noodle evenly. If you just sprinkle shredded cheese between layers, some bites get a lot and others get almost none. The flour in the sauce also keeps the cheese from separating or getting greasy in the oven.

What is the best way to cook the chicken for this casserole?

Poach two large chicken breasts in salted water for about 20 minutes, then shred with two forks. Rotisserie chicken from the store works just as well and saves time. Avoid canned chicken. It is too soft and falls apart into mush.