Paula Deen’s Chicken Casserole
A quick and satisfying chicken casserole combining shredded chicken, creamy soup, rice, and vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded Use rotisserie or leftover cooked chicken.
- 1 can cream of chicken soup Can be substituted with cream of mushroom soup if needed.
- 1 cup sour cream Provides creaminess to the casserole.
- 2 cups cooked rice Use white or brown rice.
- 1 cup shredded cheddar cheese Can be substituted with Monterey Jack or pepper jack.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables work well.
- 1/2 cup onion, chopped Adds flavor to the casserole.
- 1 teaspoon garlic powder
- Salt and pepper to taste Adjust based on preference.
- 1 cup crushed potato chips (optional, for topping) Adds crunch on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cooked rice, shredded cheddar cheese, mixed vegetables, chopped onion, garlic powder, salt, and pepper. Mix well until combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- If using, sprinkle crushed potato chips on top for added crunch.
Baking
- Bake in the preheated oven for 30-35 minutes until heated through and bubbly.
- Let cool slightly before serving.
Notes
Perfect for busy evenings. Can be prepared in advance and stored in the refrigerator.