Paula Deen’s Chicken Casserole for Easy Recipes for Dinner
If you've ever stood in front of the fridge wondering what to make that won't take forever *or* involve 37 dishes to wash later—yeah, same. That’s where this cozy little miracle comes in: Paula Deen’s Chicken Casserole. It’s creamy, cheesy, and has that whole ‘hug in a baking dish’ vibe.
I remember the first time I made it—I accidentally dropped a spoonful on the counter and literally scooped it back up like it was gold. No shame. It's got tender rotisserie chicken (hello, shortcut!), a quick assembly, and a topping so good it almost didn’t make it to the oven. I mean, if you’re not sampling the crispy fried onions straight from the can, are you even cooking?
This dish hits all the right notes when you're craving something warm, filling, and unfussy. Whether it's Tuesday, you're feeding picky kids, or you’re simply trying to win over your in-laws—this is your dinner MVP. Just trust me. You won’t even miss takeout.
Servings: 4 servings
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crushed buttery crackers (like Ritz)
- 1/2 cup crispy fried onions
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, stir together the soup, sour cream, mayo, garlic powder, onion powder, and black pepper.
- Fold in the shredded chicken and cheddar cheese. Try not to eat it all yet.
- Spread the mixture into a greased 9x9-inch baking dish.
- Top with crushed crackers and fried onions. Again, try not to eat it all yet.
- Bake uncovered for 30–35 minutes, or until bubbling and golden brown.
- Let it cool for a few minutes (if you can wait), then serve warm.