Paula Deens Chicken Squash Cornbread Casserole Recipes

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

Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Provided by JUDY2949

Number Of Ingredients 11

Ingredients

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

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, SQUASH & CORNBREAD CASSEROLE

Paula Deen's Chicken, Squash & Cornbread Casserole image

Make and share this Paula Deen's Chicken, Squash & Cornbread Casserole recipe from Food.com.

Provided by mailbelle

Categories One Dish Meal

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

6 cups thinly sliced yellow squash
1 cup shredded carrot
1 (8 ounce) package sliced baby portabella mushrooms
1 onion, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
3 cups crumbled cornbread
3 cups shredded cheddar cheese, divided
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1 cup crumbled biscuit
2 large eggs
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt

Steps:

In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
Bake 45 minutes to 1 hours or until center is set.
Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.

Nutrition Facts : Calories 337.8, Fat 22.3, SaturatedFat 12, Cholesterol 122.4, Sodium 735.3, Carbohydrate 10.7, Fiber 1.9, Sugar 3.8, Protein 24.4

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