Paula Deen’s Amazing Chicken Casserole

Look, I’m not saying this Paula Deen’s Amazing Chicken Casserole will solve all your problems, but it’ll definitely make you forget about them for about 20 minutes while you’re face-deep in cheesy, chicken-y goodness. Paula Deen knew what she was doing when she threw this recipe together—probably with a stick of butter in one hand and a smile on her face. This is the kind of dish that makes people ask for seconds before they’ve even finished their firsts.

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Why This Recipe is Awesome

First off, this Paula Deen’s Amazing Chicken Casserole is basically foolproof. If you can open a can and stir things in a bowl, congratulations—you’re qualified. There’s no fancy technique required, no complicated steps that’ll have you Googling cooking terms at 6 PM on a Wednesday.

The beauty of this Paula Deen’s Amazing Chicken Casserole is in its simplicity and its ability to feed a crowd without making you remortgage your house. We’re talking rotisserie chicken (aka the lazy cook’s best friend), some Ritz crackers for that buttery crunch, and a creamy base that’ll make you wonder why you ever bothered with “healthy” casseroles.

Plus, it’s one of those magical recipes that tastes even better the next day. Meal prep queens and leftover lovers, this one’s for you. It reheats like a dream and doesn’t get all weird and separated like some casseroles that shall not be named.

Oh, and did I mention it’s a one-dish wonder? Fewer dishes = more time for Netflix. You’re welcome.

Ingredients You’ll Need

• 3 cups cooked chicken, shredded or cubed (rotisserie chicken is your friend here—work smarter, not harder)
• 2 cups penne pasta, uncooked (or about half a standard box)
• 1 can (10.5 oz) cream of chicken soup (yes, the canned stuff—no judgment)
• 1 cup sour cream (full-fat, because we’re not playing games here)
• 1 sleeve Ritz crackers, crushed (about 35 crackers—or just crush until your stress is gone)
• 1/2 cup butter, melted (Paula wouldn’t have it any other way)
• 1 1/2 cups shredded cheddar cheese (the sharper, the better, IMO)
• 1/2 teaspoon garlic powder (or more if you’re a garlic enthusiast like me)
• 1/2 teaspoon onion powder
• Salt and pepper to taste (don’t skip the seasoning, people)
• 1 cup chicken broth or reserved pasta water (for extra moisture and flavor)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Seriously, do this first. I know it seems obvious, but we’ve all been there—casserole ready, oven cold, dinner delayed by 15 minutes.

2. Cook your penne pasta according to package directions until al dente. Here’s a pro tip: save a cup of that pasta water before draining. It’s liquid gold for keeping your casserole creamy. Drain the pasta and set it aside.

3. Grab a 9×13 baking dish and give it a light spray with cooking spray. This is future-you doing present-you a favor. Nobody wants to scrape baked-on cheese and pasta off a pan at 9 PM.

4. In a large bowl, mix your cooked pasta, chicken, cream of chicken soup, sour cream, chicken broth (or pasta water), half the cheese, garlic powder, onion powder, salt, and pepper. Stir it up until everything’s combined and looking creamy. The pasta should be nicely coated with all that goodness.

5. Spread the chicken and pasta mixture evenly in your prepared baking dish. Use a spatula and just smooth it out—we’re not building the Sistine Chapel here, just make it relatively even. Give the dish a gentle shake to help everything settle.

6. Sprinkle the remaining cheese on top of the chicken mixture. Cheese is love. Cheese is life. Don’t be stingy. Make sure you’re covering the whole surface.

7. In a separate bowl, mix your crushed Ritz crackers with the melted butter. Get those crackers nice and coated. This is going to be your crunchy, golden topping that makes everyone think you’re fancy.

8. Spread the buttery cracker mixture over the cheese layer. Try to cover everything evenly so every bite gets that satisfying crunch. Press down gently so the crackers stick to the cheese.

9. Bake for 30-35 minutes until it’s bubbly around the edges and the top is golden brown. Your kitchen should smell absolutely incredible right about now. The pasta should be tender and the sauce should be bubbling up around the edges.

10. Let it rest for 5-10 minutes before serving. I know it’s hard to wait, but this lets everything set up properly so you’re not serving chicken soup with pasta floating everywhere. The wait is worth it, trust me.

Common Mistakes to Avoid

Using cold ingredients straight from the fridge. Let your sour cream and cream of chicken soup come to room temp for easier mixing. Nobody wants to fight with cold dairy.

Crushing the crackers too fine. You want chunks, not dust. Those bigger pieces give you texture. If your crackers look like sand, you’ve gone too far.

Skipping the butter with the crackers. Look, I get it—butter is indulgent. But dry crackers on top are sad crackers. Don’t make sad crackers.

Overfilling your baking dish. If you’re trying to make this in an 8×8 dish, you’re going to have overflow issues. Use the right size pan or be prepared to put a baking sheet underneath to catch the bubbling cheese lava.

Not seasoning the chicken mixture. That canned soup isn’t exactly bursting with flavor. Taste as you go and adjust the seasoning. Your taste buds will thank you.

Alternatives & Substitutions

Chicken: Don’t have rotisserie chicken? Use canned chicken (drain it well), leftover turkey, or even poach some chicken breasts. FYI, leftover Thanksgiving turkey makes this casserole absolutely killer.

Cream of chicken soup: Swap it for cream of mushroom or cream of celery if that’s what you have. You can also make your own condensed soup substitute if you’re feeling ambitious—but honestly, the canned stuff works perfectly fine here.

Sour cream: Greek yogurt works in a pinch, though it’ll be slightly tangier. Regular plain yogurt is too thin, so stick with the thick stuff.

Ritz crackers: Butter crackers, crushed potato chips, or even panko breadcrumbs tossed with melted butter will work. I’ve even used crushed cornflakes when I was desperate—still delicious.

Cheese: Use whatever melts well—Monterey Jack, pepper jack for a kick, or even a Mexican cheese blend. Honestly, cheese is pretty hard to mess up.

Final Thoughts

There you have it—Paula Deen’s Amazing Chicken Casserole that’s been saving dinner time since forever. This casserole is the culinary equivalent of a warm hug, and it’s waiting for you to make it. It’s creamy, crunchy, cheesy, and ridiculously easy to throw together on a busy weeknight or when you need to feed a hungry crowd.

The best part? People will think you slaved over it for hours. Let them think that. You deserve the credit for being smart enough to choose a recipe that delivers maximum flavor with minimum effort.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

FAQ (Frequently Asked Questions)

Can I make this ahead of time? Absolutely! Assemble the whole thing, cover it tightly with foil, and stick it in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time since it’s starting cold. Perfect for those days when you want to feel like you have your life together.

Can I freeze this casserole? Yep! You can freeze it unbaked (wrap it really well in plastic wrap and foil) for up to 3 months. Thaw overnight in the fridge before baking. Or freeze leftovers in individual portions for easy lunches. Future-you will be very grateful.

What should I serve this with? Honestly? It’s pretty rich, so something light works well. A simple green salad, roasted vegetables, or green beans are all solid choices. Or just eat it straight with a fork while standing at the counter—no judgment here.

How do I know when it’s done? The edges should be bubbling, the top should be golden brown, and when you stick a knife in the center, it should come out hot. If your crackers are browning too fast, tent some foil over the top for the last 10 minutes of baking. Easy peasy.