Paula Deen’s Amazing Chicken Casserole

Creamy chicken casserole is a very tender casserole with creamy sauce and lots of cheese. The sauce contains sour cream and milk, and this gives the whole casserole a special creamy texture.

I used to think that casserole was just pasta with something meaty. But now having cooked them at least 100 times, I can write a whole guide to casseroles. Without a shadow of a doubt, I will say that creamy chicken casserole is at my top.

Chicken and pasta are generously coated with cheese and cream sauce. And red pepper flakes add a special aroma and piquancy to the dish. This is really delicious!

Why You’ll Love This Recipe

• Incredibly creamy – The sour cream and milk create an irresistibly rich sauce
• Comfort food at its best – Perfect for cozy family dinners
• Easy to make – Simple ingredients and straightforward steps
• Crowd-pleaser – Great for potlucks, church dinners, and feeding a crowd
• Versatile – Easy to customize with your favorite cheese combinations
• Makes great leftovers – Tastes just as good the next day
• Budget-friendly – Uses affordable ingredients like rotisserie chicken
• Perfect for meal prep – Make ahead and bake when needed
• Family-friendly – Even picky eaters love this cheesy pasta dish

“Perfect easy chicken casserole recipe. This is my go to during a busy week. Family loves it. Thanks for sharing.” – Janet

How This Recipe Comes Together

This amazing chicken casserole is wonderfully straightforward to prepare! You’ll start by cooking your pasta and chicken (or use leftover or rotisserie chicken to save time). While those cook, you’ll make a simple yet delicious cream sauce.

Melt butter in a pan and sauté finely chopped onion and minced garlic until the onion becomes translucent and fragrant – about 5 minutes. Stir in flour to create a roux, cooking for just 1 minute. This is what will thicken your sauce beautifully. Gradually whisk in sour cream and milk, continuing to stir to prevent lumps. Cook over low heat until the sauce thickens into a velvety cream.

Add 2-2.5 cups of grated cheese to the warm sauce and stir until melted and smooth. Then fold in your cooked chicken, pasta, salt, and those wonderful red pepper flakes that give the dish a subtle kick. Transfer everything to your prepared baking dish, sprinkle with the remaining cheese, and bake at 350°F for 20-30 minutes until the cheese melts and starts bubbling. The result is a golden, bubbly, creamy masterpiece that your family will request again and again!

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

Main Ingredients:

• 2 cups cooked chicken, cut into small bite-sized pieces
• 4 cups cooked pasta (about 2 cups uncooked), drained
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• ½ cup sour cream
• 1 cup milk
• 3 cups cheese, grated (cheddar, Colby jack, Swiss, or combination)
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste

Ingredient Notes:

Cooked chicken – Use leftover cooked chicken, rotisserie chicken, or boil fresh chicken breasts. Cut into small, bite-sized pieces for even distribution throughout the casserole.

Pasta – Penne, cavatappi, or rigatoni work best as their shapes hold the sauce well. You’ll need about 2 cups of dry pasta, which yields 4 cups cooked. Note: This is less pasta than you might expect – the recipe is pasta-light compared to many casseroles.

Butter – Creates the base for the roux and adds richness to the sauce.

Onion and garlic – Build the flavor foundation. Finely chop them so they blend seamlessly into the sauce.

Flour – Thickens the sauce. All-purpose flour works perfectly here.

Sour cream – Provides tanginess and that signature creamy texture. Full-fat works best.

Milk – Thins the sauce to the right consistency. Whole milk is ideal, but 2% works too. Some readers use half-and-half for extra richness.

Cheese – The recipe calls for 3 cups total. Use ½ cup to sprinkle on top and mix the rest into the sauce. Cheddar, Colby jack, and Swiss are classics, but feel free to mix cheeses. Gouda, Monterey Jack, and Gruyère are excellent choices.

Red pepper flakes – Add a subtle heat and depth. Adjust to your spice preference or omit if serving young children.

Equipment Needed

• 9×13-inch baking dish
• Large pot for cooking pasta
• Large skillet or frying pan
• Whisk
• Mixing spoon
• Cutting board and knife
• Cheese grater

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F. Lightly oil or spray a 9×13-inch baking dish.

Step 2: Cook Pasta and Chicken

Cook the pasta according to package directions until al dente. Drain well. If using raw chicken, boil chicken breasts in salted water until cooked through (about 15-20 minutes), then cut into small bite-sized cubes. Alternatively, use rotisserie chicken or leftover cooked chicken.

Step 3: Sauté Aromatics

In a large frying pan, melt 3 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.

Step 4: Make the Roux

Add the flour to the pan with the onions and garlic. Stir thoroughly to combine. Cook over low heat for 1 minute, continuing to stir constantly. This cooks out the raw flour taste and creates the base for your sauce.

Step 5: Add Cream and Milk

Add the sour cream and milk to the pan. Use a whisk to stir continuously, preventing lumps from forming. Cook over low heat, whisking frequently, until the mixture thickens into a smooth, creamy sauce. This takes about 3-5 minutes.

Step 6: Melt in the Cheese

Add 2.5 cups of the grated cheese to the sauce (reserve ½ cup for topping). Stir until the cheese melts completely and the sauce is smooth and velvety.

Step 7: Combine Everything

Add the cooked chicken, cooked pasta, salt to taste, and red pepper flakes to the cheese sauce. Stir well to ensure everything is evenly coated with the creamy sauce.

Step 8: Transfer to Baking Dish

Pour the mixture into your prepared 9×13-inch baking dish. Use a spoon to spread it evenly and press down lightly to compact it slightly.

Step 9: Top with Cheese

Sprinkle the remaining ½ cup of grated cheese evenly over the top of the casserole.

Step 10: Bake

Place the casserole in the preheated oven and bake for 20-30 minutes, until the cheese on top melts and begins to bubble. The edges should be golden and bubbly.

Step 11: Serve

Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Yield: 4-6 servings

Best Ways to Serve This Casserole

This creamy chicken casserole is hearty enough to be a complete meal, but these sides complement it beautifully:

Vegetable Sides:

• Roasted vegetables – Broccoli, asparagus, or Brussels sprouts
• Green beans – Fresh green beans sautéed with garlic
• Candied carrots – Sweet and savory roasted carrots
• Roasted potatoes and carrots – Crispy and caramelized
• Steamed broccoli – Simple and healthy

Salad Options:

• Garden salad – Fresh greens with vinaigrette
• Caesar salad – Classic and creamy
• Shrimp pasta salad – For a more substantial side
• Coleslaw – Crunchy and refreshing contrast

Bread Options:

• Garlic bread
• Dinner rolls
• Cornbread
• Biscuits
• Crusty French bread

Complete Meal Ideas:

• Casserole + green salad + garlic bread
• Casserole + roasted vegetables + dinner rolls
• Casserole + steamed broccoli + biscuits

For Potlucks and Church Dinners:

• Serve in the baking dish with a large serving spoon
• Provide small plates and napkins
• Keep warm in a slow cooker on low setting if needed

Storage and Reheating Tips

Refrigerator Storage: Let the casserole cool completely, then cover tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

Reheating Methods:

Oven (Best method): Preheat oven to 350°F. Place casserole in an oven-safe dish, cover with foil to prevent drying out, and heat for 10-15 minutes until warmed through. Remove foil for the last 5 minutes if you want the top to crisp up.

Stovetop: Place a portion in a skillet with a lid. Add 2-3 tablespoons of water or milk to prevent sticking. Heat over low heat, covered, stirring occasionally, until warmed through.

Microwave: Place a portion in a microwave-safe dish. Cover loosely and microwave on 70% power in 1-minute intervals, stirring between each, until hot throughout. Add a splash of milk if it seems dry.

Freezing Instructions: This casserole freezes beautifully! Wait until it has completely cooled. Cover tightly with aluminum foil or transfer to a freezer-safe container with an airtight lid. Freeze for 2-3 months.

Thawing and Reheating from Frozen: Defrost the casserole in the refrigerator overnight before reheating. Once thawed, reheat using the oven method above at 350°F for 15-20 minutes until heated through.

Make-Ahead Instructions: Prepare the casserole completely through step 8 (don’t add the cheese topping yet). Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator, let sit at room temperature for 15 minutes, add the cheese topping, and bake as directed. You may need to add 5 extra minutes to the baking time.

Pro tip: When reheating, you can sprinkle extra cheese on top for a fresh, cheesy finish!

Expert Tips for Perfect Casserole

• Don’t use too much pasta – The recipe calls for 2 cups dry pasta (4 cups cooked), which is less than many expect. This is intentional – too much pasta makes it dry
• Prevent lumps in the sauce – Whisk constantly when adding the milk and sour cream to the flour mixture
• Cook the roux properly – Don’t skip cooking the flour for 1 minute; this removes the raw flour taste
• Add liquid if too dry – Many readers add extra milk, chicken broth, or cream if the mixture seems dry. Start with an extra ¼ cup
• Use rotisserie chicken – This saves significant time and adds great flavor
• Let it rest – Allow the casserole to sit for 5 minutes after baking so it sets properly
• Mix cheese varieties – Combining different cheeses creates more complex, interesting flavor
• Watch for burning cheese – If the top starts browning too quickly, tent with foil
• Taste and adjust – Season with salt and pepper to your preference before baking

Creative Variations

Vegetable Additions:

• Broccoli – Add 2 cups of fresh or frozen broccoli florets
• Peas and carrots – Stir in 1 cup of frozen mixed vegetables
• Spinach – Add 2 cups of fresh spinach, wilted
• Mushrooms – Sauté with the onions and garlic
• Bell peppers – Diced and sautéed with the onions
• Tomatoes – Add halved cherry or grape tomatoes
• Artichokes – Chopped artichoke hearts add a gourmet touch

Protein Variations:

• Turkey – Use leftover Thanksgiving turkey
• Ham – Diced ham steak for a different flavor profile
• Bacon – Add cooked, crumbled bacon on top
• Shredded chicken – Instead of cubed, use shredded
• Chicken tenderloins – Cut into bite-sized pieces

Cheese Combinations:

• Cheddar + Monterey Jack + Swiss
• Gouda + Cheddar + Parmesan
• Colby Jack + Pepper Jack (for spice)
• Gruyère + Swiss (for sophistication)
• Mozzarella + Parmesan (Italian-style)
• Cojita + Swiss + Cheddar (Southwest twist)

Sauce Variations:

• Extra creamy – Use half-and-half instead of milk
• Lighter version – Use 2% milk and light sour cream
• Richer – Add cream cheese (4 oz) to the sauce
• More saucy – Double the milk to 2 cups and add ½ cup chicken broth
• Herb-infused – Add fresh thyme, basil, or parsley

Topping Ideas:

• Crushed Ritz crackers – Mixed with melted butter
• French’s fried onions – For crunch
• Panko breadcrumbs – Tossed in butter
• Stovetop stuffing – Crushed and sprinkled on top
• Extra cheese – Always a winner!
• Bacon bits – Crispy and savory

Pasta Alternatives:

• Egg noodles – Classic comfort food choice
• Rotini or fusilli – Fun spiral shapes
• Shells – Hold the sauce beautifully
• Rice – Use 1 cup dry rice (yields 3 cups cooked)
• Black bean pasta – For diabetic-friendly option
• Shirataki noodles – For low-carb version
• Cauliflower – Replace pasta entirely for keto

Dietary Modifications:

• Gluten-free – Use gluten-free pasta and cornstarch instead of flour
• Lower carb – Reduce pasta and add more vegetables
• Diabetic-friendly – Use Dreamfields pasta or shirataki noodles

Frequently Asked Questions

Can I prepare this ahead and bake later? Yes! Assemble the casserole completely up to the point of baking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator, let sit 15 minutes at room temperature, then bake as directed (you may need to add 5 extra minutes).

Why does my casserole seem dry? The most common issue is using too much pasta. The recipe calls for only 2 cups of dry pasta (about 200-250g), which yields 4 cups cooked. If it still seems dry, add extra milk (start with ¼ cup) or chicken broth to the sauce. Many readers successfully add an extra ½-1 cup of liquid.

Can I use egg noodles instead of penne? Absolutely! Egg noodles work wonderfully in this recipe. Use the same amount – 2 cups dry, which equals about 4 cups cooked. Many readers prefer egg noodles for the classic comfort food texture.

How many servings does this make? This recipe serves 4-6 people, depending on portion sizes and whether you’re serving it as a main dish or with sides. For a main dish, plan on 4 generous servings. With sides, it stretches to 6.

Can I double this recipe? Yes! Double all ingredients and use two 9×13-inch baking dishes or one very large roasting pan. The baking time remains the same – 20-30 minutes until bubbly.

Do I cover the casserole while baking? No, bake uncovered so the cheese on top can brown and bubble. However, if the cheese starts browning too quickly, tent loosely with foil.

Can I use Greek yogurt instead of sour cream? Yes! Full-fat Greek yogurt makes an excellent substitute for sour cream. The texture and tang are very similar.

What if I don’t have red pepper flakes? You can omit them entirely if you prefer a mild casserole, or substitute with a pinch of cayenne pepper or paprika for color and slight flavor without heat.

Can I make this in a different sized pan? Yes, but adjust accordingly. An 8×8-inch pan is perfect for half the recipe. A larger roasting pan can accommodate doubled recipes. Just watch the baking time – smaller, deeper pans may need a few extra minutes.

How do I prevent the sauce from being lumpy? Whisk constantly when adding the milk and sour cream to the flour mixture. Make sure the flour is fully incorporated with the butter before adding liquids. If you do get lumps, use an immersion blender to smooth them out.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Course: Dinner

Cuisine: American

Servings: 4-6

Did you make this recipe? Rate it below and leave a comment about how it turned out!

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