Paula Deen Chicken Casserole With Stuffing Food

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

PAULA DEEN'S CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
• Bake for 25 minutes.

PAULA DEEN CHICKEN CASSEROLE WITH STUFFING

Steps:

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix together the chicken soup, sour cream, and 1/2 cup chicken broth. Then add the shredded chicken and vegetables. Spread the mixture in the bottom of a 2.5-quart casserole dish.
• Combine the melted butter and 1/4 cup broth with the stuffing and then spread it over the top of the casserole.
• Bake your Paula Deen Chicken Casserole With Stuffing for about 30 to 40 minutes until the edges are bubbly and the casserole is hot throughout.
• Optional: Turn the oven to broil for the last 3-5 minutes of baking to get a crispy stuffing topping. Keep an eye on it so that it doesn't burn.

PAULA DEEN'S CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook rice according to package directions and spoon into greased 2 quart casserole dish.
• Layer chopped chicken over top of rice.
• Mix soup, mayonnaise and curry powder and pour over chicken.
• Top with dry stuffing mix and dot evenly with butter.
• Bake for 30 minutes, or until bubbly.

LEANNE MORGAN'S CHICKEN CASSEROLE VIA PAULA DEEN

Steps:

• Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish.
• In large bowl, combine chicken, rice, soup, celery, onion, mayonnaise, almonds, broth and lemon juice. Spread mixture into prepared baking dish.
• In small bowl, combine cracker crumbs and melted butter, tossing gently to coat. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until golden brown and bubbly.
• Note: I used Uncle Ben's long grain and wild rice. I also used Ritz crackers. This casserole can be covered and chilled overnight. Be sure to let it come to room temperature before baking.

PAULA DEEN'S COUNTRY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown,.

CHICKEN CORDON BLEU CASSEROLE (COOKING WITH PAULA DEEN MAGAZINE)

Steps:

• Preheat oven to 350 degrees. Spray an 11x7-inch baking dish with cooking spray.
• In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice, and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt, and pepper; cook 2 minutes.
• Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.