Paula Deen’s chicken casserole is the definition of Southern comfort in a single dish. It’s creamy, hearty, and loaded with tender chicken, a rich sauce, and a buttery, crispy topping. This is one of my go-to recipes when I want a quick, filling dinner that I know the whole family will love.
Why You’ll Love This Recipe
I love this recipe because it’s a fuss-free, crowd-pleasing meal that comes together quickly with simple ingredients. It’s perfect for using up leftover chicken or a rotisserie bird, and it bakes into a creamy, golden casserole that feels like a warm hug on a busy night. Plus, it’s easy to prep ahead and freezer-friendly, too.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken (rotisserie chicken works great)
- Cream of chicken soup
- Sour cream
- Onion (chopped)
- Butter (melted)
- Ritz crackers (crushed for topping)
- Salt and pepper
- Optional: shredded cheddar cheese, garlic powder, chopped celery or bell peppers
Directions
- I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, I mix the shredded chicken, cream of chicken soup, sour cream, and chopped onion. I season with salt, pepper, and a pinch of garlic powder if I’m using it.
- I spread the mixture evenly into the prepared dish.
- I combine the crushed Ritz crackers with melted butter in a separate bowl, then sprinkle the buttery crumbs over the top of the chicken mixture.
- I bake for about 30–35 minutes, until the casserole is bubbly and the topping is golden brown.
- I let it rest for a few minutes before serving.
Servings and Timing
This recipe makes about 6 servings. It takes just 10–15 minutes to prep and bakes in 30–35 minutes, making it a perfect weeknight meal I can throw together fast.
Variations
- I stir in steamed broccoli or green beans for a veggie-packed version.
- A handful of shredded cheddar or mozzarella adds extra richness and a cheesy finish.
- I sometimes swap Ritz crackers with panko or crushed cornflakes for a different crunch.
- For a little heat, I mix in diced green chiles or a few dashes of hot sauce.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through. It also freezes beautifully—I just cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use canned chicken?
Yes, I’ve used canned chicken in a pinch. Just be sure to drain it well and fluff it up with a fork before mixing.
What if I don’t have Ritz crackers?
Panko breadcrumbs, crushed saltines, or even seasoned stuffing mix work well as a topping substitute.
Can I make this casserole ahead of time?
Definitely. I assemble it up to a day ahead, store it covered in the fridge, and bake it fresh when ready.
Can I add vegetables?
Yes! Chopped broccoli, carrots, green beans, or peas all work well. I like to lightly steam or sauté them first so they’re tender in the casserole.
Is this casserole freezer-friendly?
It is. I assemble and freeze before baking or freeze leftovers after cooking. Just make sure it’s tightly sealed to avoid freezer burn.
Conclusion
Paula Deen’s chicken casserole is one of those cozy, classic dishes that always hits the spot. It’s easy to make, rich and creamy, and perfect for a quick family dinner or make-ahead meal. Whether I’m using up leftover chicken or prepping for a busy weeknight, this recipe never lets me down.
Delicious Paula Deen’s Chicken Casserole Recipe for Quick Family Dinners
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American, Southern
Description
This creamy, comforting Paula Deen’s chicken casserole is the ultimate Southern-inspired family dinner. With shredded chicken, rich sauce, and a buttery Ritz cracker topping, this quick and easy recipe delivers cozy flavor with minimal effort—perfect for busy weeknights or meal prep.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 small onion, finely chopped
- ½ tsp garlic powder (optional)
- Salt and black pepper, to taste
- 1 sleeve Ritz crackers, crushed
- ¼ cup unsalted butter, melted
- Optional: 1 cup shredded cheddar cheese
- Optional: ½ cup chopped steamed broccoli or green beans
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, onion, garlic powder (if using), salt, and pepper. Stir in optional vegetables or cheese if desired.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine crushed Ritz crackers with melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 30–35 minutes, until hot and bubbly with a golden topping.
- Let rest 5–10 minutes before serving.
Notes
- Swap Ritz crackers with panko or cornflakes for a different texture.
- Add hot sauce or green chiles for a spicy twist.
- Make ahead and refrigerate unbaked for up to 24 hours.
