Paula Deen Chicken Casserole Recipe
Are you looking for a cozy, comforting dinner tonight? The Paula Deen Chicken Casserole Recipe is your perfect answer.
Equipment
- Large mixing bowl
- 9x13 inch baking dish
- Whisk or large spoon.
- Medium saucepan
- Measuring cups and spoons
- Gallon Sized Plastic Bag
Ingredients
- 4 cups cooked chicken shredded
- 2 cans 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup butter melted
- 2 sleeves Ritz crackers crushed
- 1 tablespoon poppy seeds
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 350 degrees. Lightly grease your large baking dish with cooking spray.
- This prevents the chicken from sticking to the bottom.
- Grab your large mixing bowl for the next step. Combine the soup, sour cream, and some melted butter.
- Whisk them together until the mixture is very smooth.
- Fold your cooked, shredded chicken into the creamy sauce. Add your salt, pepper, and garlic powder now.
- Stir it well so the chicken is fully coated.
- Pour the chicken mixture into your prepared baking dish. Spread it out evenly using a spoon or spatula.
- Ensure it reaches all the corners of the pan.
- Crush your crackers into small bits inside a bag. Mix the crumbs with the remaining melted butter.
- Sprinkle this buttery layer over the entire casserole top.
- Sprinkle the poppy seeds over the cracker crumb layer. Place the dish in the oven for thirty minutes.
- Bake until the sauce bubbles and the top glows.
Notes
➡️ Always use rotisserie chicken to save a lot of time.
➡️ Do not over-crush the crackers into a fine flour.
➡️ Let the casserole sit for five minutes before you serve.
➡️ Add a little splash of milk for a thinner sauce.
➡️ Use full-fat sour cream for the very best flavor.
➡️ Make sure your butter is cooled slightly before mixing.
➡️ Garnish with fresh parsley to add a pop of color.
➡️ Use low-sodium soup if you want to limit salt.