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Paula Deen’s Amazing Chicken Casserole
Ingredients
- 3 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
- 2 cups cooked rice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup crushed buttery crackers for topping
- 2 tbsp butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, mixed vegetables, cooked rice, garlic powder, onion powder, salt, and pepper until well mixed.
Transfer the mixture into a greased 9x13 inch baking dish.
In a separate bowl, mix the crushed crackers with melted butter until well coated. Sprinkle the mixture over the casserole.
Bake for 35-45 minutes, or until the casserole is bubbly and golden brown on top.
Remove from the oven and let it cool for a few minutes before serving.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Measuring cups and spoons
- Wooden spoon or spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the casserole and refrigerate it overnight before baking.
Absolutely! It freezes well; just defrost and reheat when ready to eat.
You can use cream of mushroom soup or a homemade white sauce as a substitute.
If baking from frozen, increase the cooking time by about 15-20 minutes.
Yes, just make sure they are cooked before adding to the mixture.
Shredded rotisserie chicken is the easiest, but you can also use boiled or grilled chicken.
Yes, it's a family favorite and very appealing to kids!