Description
A creamy, cheesy comfort dish featuring tender chicken and pasta, baked to golden perfection. This Paula Deen casserole is hearty, satisfying, and perfect for family dinners, bringing warmth to the table in 45 minutes.
Ingredients
12 boneless, skinless chicken thighs
1 package (16 oz) elbow macaroni or penne pasta
1 1/2 cups all-purpose flour
3/4 cup butter (unsalted), melted
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of celery soup
2 cups whole milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook pasta according to package instructions and drain.
In a large bowl, mix melted butter and flour to make a roux.
Stir in both cans of soup and milk until well combined.
Add shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, and season with salt and pepper.
Toss cooked pasta into the sauce until evenly coated.
Place chicken thighs in the bottom of the baking dish and pour the pasta mixture over them.
Bake for 30 minutes until hot and bubbly with a golden-brown top.
Let cool slightly before serving.
Notes
For a healthier option, you can use reduced-fat cheese and light versions of the soup.
Feel free to add steamed broccoli or frozen mixed vegetables for extra nutrition.
Assemble ahead and refrigerate until ready to bake for meal prep convenience.
Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: American