Chicken Boudine Recipe by Paula Deen

Level: Easy


1 ratings


  • 1/4 cup pimentos, drained and chopped
  • 1 (2 1/4 oz) package slivered almonds, toasted
  • 3 cups sharp cheddar cheese, grated and divided
  • 1/4 cup dry sherry
  • 4 cups chicken, cooked and chopped
  • 1/2 cup chicken broth
  • 1 (4 oz) can sliced mushrooms, drained
  • 2 (10 3/4 oz) cans cream of mushroom soup
  • 2 cups cooked egg noodles


Preheat oven to 350°F.


In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13-by-9-by-2 inch casserole and top with the remaining cup of cheese.


Bake for 30 minutes, or until bubbly.

Chicken Boudine


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1 Review

James 8/3/2016
Not bad really j

Not bad really just dry, dry, dry in my honest opinion. I would add milk to the soup mixture. ~2 cups or so.

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