Chicken Noodle Casserole Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

9 ratings
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  • 2 cups chicken, cooked and shredded
  • 4 cups egg noodles, (approximately 2 cups uncooked cooked and drained)
  • 1/2 cup sour cream
  • 1 cup milk
  • 3 cups cheddar cheese, grated
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes


Preheat oven to 350°. Grease 9 x13 inch baking dish.


In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.


Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.


Remove from oven and let cool slightly before serving.

Chicken Noodle Casserole


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9 Reviews

A. J.
A. J. 4/4/2017
Can't wait to tr

Can't wait to try this...So miss Paula on TV...

Denise 1/23/2017
I have made this

I have made this several times and it is equally delicious each time. It is more work than just pouring a canned sauce over the ingredients, but it is actually worth it. The only thing I will say is that it says a 9 x 13 pan and I have found that an 11 x 7 pan is a better fit---the amount looks a little sparse in the larger pan. Other than that " try it, you'll like it"!!!

Denise 12/1/2016
I've made a simi

I've made a similar version for years. My husband likes tuna noodle casserole and I just can not eat hot tuna(love cold). I use cream of chicken soup and some half and half. I do add some cheese to the casserole and top it with some extra at the end. I also add some water chestnuts for some crunch along with some broccoli florets. Any way you make it, it's still yummy.

Heidi 10/31/2016
I just made this

I just made this tonight and it's been a hit! I did make some modifications - I do not measure religiously when cooking (as opposed to baking), so I ended up with too many noodles - I just made another cup of cheese sauce and that worked. I added chopped celery, artichoke hearts (which I quartered), and sliced black olives. I wanted to add panko to the topping for some crunch, but my panko decided to play hide and seek with me and it won. So next time. Making this again, I would like to try sweet red bell pepper sliced into bite sized strips, and sliced water chestnuts for crunch. I also used unsweetened vanilla almond milk (because it's what we drink). But this recipe is definitely a keeper.

kristina 10/9/2016
I'm making this

I'm making this tomorrow for the first time. I have a dumb u cook the noodles before putting them in the mixture or put them in straight out of the bag?

margie 9/29/2016
This is really g

This is really good and easy. I do add chopped celery though.

Shurnita 10/20/2015
Everyone loved i

Everyone loved it!

Amelia 3/17/2015
This is my famil

This is my family's favorite casserole recipe. Not only is it delicious, but it's so versatile. We often add 1/2 cup of diced ham to it. We have changed the cheese using Vermont white cheddar, but our favorite is Havarti cheese. We also add vegetables like carrots and peas. String beans are good in it too. I think asparagus would make a good addition. Since I am allergic to milk, we use coconut milk instead. It is especially delicious in this recipe. We also top it with Italian breadcrumbs and Parmesan cheese instead of cheese on top. Thank you Paula for this wonderful recipe.

April 12/2/2014
This is so great

This is so great and easy thanx paula!

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