Paula Deen’s Amazing Chicken Casserole

This Amazing Chicken Casserole is the ultimate comfort food, packed with creamy, cheesy goodness and a hint of spice. With tender chunks of chicken, perfectly cooked pasta, and a rich cheese sauce, this dish is a family favorite and perfect for busy weeknights. The red pepper flakes add just the right amount of kick, making each bite a flavorful treat. This casserole is also versatile, allowing you to mix and match cheeses and pasta types based on your preference.

Ingredients:

• 2 cups cooked chicken, cut into small bite-sized pieces
  (You can use leftover chicken or follow a guide for cooking shredded chicken)
• 4 cups cooked and drained pasta (approximately 2 cups uncooked)
  (penne, cavatappi, or rigatoni work well)
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• ½ cup sour cream
• 1 cup milk
• 3 cups grated cheese (cheddar, Colby jack, Swiss, or a combination)
  (reserve ½ cup for sprinkling on top)
• ½ teaspoon red pepper flakes
• Salt and black pepper, to taste

Instructions:

1. Prepare the Ingredients:
   Cook and drain the pasta, set aside. Cook your chicken or use pre-cooked chicken, cutting it into small, bite-sized pieces. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Make the Cheese Sauce:
   In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and fragrant, about 3-4 minutes. Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
3. Thicken the Sauce:
   Gradually whisk in the milk and sour cream, stirring until the mixture thickens into a smooth, creamy sauce. This should take 3-4 minutes.
4. Add the Cheese:
   Stir in 2½ cups of the grated cheese until it melts completely into the sauce, making it rich and creamy. Season with salt, pepper, and red pepper flakes for a bit of spice.
5. Combine Everything:
   Add the cooked chicken and pasta to the skillet, tossing them gently in the sauce to ensure everything is evenly coated. Taste and adjust the seasoning if needed.
6. Bake the Casserole:
   Transfer the cheesy chicken and pasta mixture to the prepared 9×13-inch baking dish. Sprinkle the remaining ½ cup of cheese over the top. Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbling and golden brown.
7. Serve:
   Let the casserole cool slightly before serving. It pairs well with a fresh green salad or steamed vegetables for a complete meal.

Tips for Success:

• Cheese Variety: Mix and match your favorite cheeses! Cheddar gives sharpness, Colby Jack adds creaminess, and Swiss offers a mild, nutty flavor.
• Pasta: Use sturdy pasta like penne or rigatoni to hold up to the creamy sauce.
• Make Ahead: You can prepare the casserole ahead of time and refrigerate it. When ready to bake, simply add an extra 10-15 minutes to the baking time.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a quick meal.

This casserole is hearty, cheesy, and sure to be a hit with everyone at the table!