Why You’ll Love This Recipe
This isn’t just another baked casserole—it’s soul food at its finest. Inspired by Paula Deen’s legendary Southern kitchen, this version uses a classic roux-based sauce for silky richness (no canned soup here!) and layers every bite with creamy, cheesy goodness. It's hearty enough for hungry families, elegant enough for company, and ready in under an hour.
Perfect for:
- Weeknight dinners and holiday feasts
- Fans of chicken Alfredo, stovetop casseroles, or cheesy pasta
- Make-ahead meals and freezer-friendly batches
- Potlucks, church suppers, or game-day spreads
🧀 "I made this for my family reunion," said one home cook. "My cousin asked if I’d been cooking all day—but I started when the rolls went in!"
Ingredients
For the Protein & Pasta Base
- 2 cups (about 10 oz / 280g) cooked chicken, chopped into bite-sized pieces (rotisserie, grilled, or poached)
- 4 cups (about 8 oz uncooked / 225g) cooked pasta (medium shells, cavatappi, or penne recommended)
For the Aromatic Roux Sauce
- 3 tbsp (42g) unsalted butter
- 1 small onion, finely chopped (~¾ cup)
- 2 cloves garlic, minced
- 2 tbsp (16g) all-purpose flour
For the Creamy Cheese Sauce
- ½ cup (120g) sour cream, room temperature
- 1 cup (240ml) whole milk, warmed slightly
- 3½ cups (350g) shredded cheese, divided:
- 2 cups sharp cheddar
- 1 cup Colby Jack or Monterey Jack
- Reserve ½ cup for topping
- ½ tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
✅ Optional Upgrades:
- ½ cup diced roasted red peppers or sautĂ©ed mushrooms
- ¼ tsp smoked paprika or dry mustard for depth
- Fresh parsley or chives for garnish
Step-by-Step Instructions
1. Preheat Oven & Prep Dish
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Sauté Onions & Garlic
In a large skillet over medium heat:
- Melt butter. Add chopped onion and sautĂ© 3–4 minutes, until soft and translucent.
- Stir in minced garlic and cook 30 seconds, until fragrant—do not let burn.
3. Make the Roux
- Sprinkle flour over the onion mixture. Stir constantly 1 minute to cook out raw flour taste and form a smooth paste.
✅ This is the foundation of your sauce—don’t rush it!
4. Build the Creamy Sauce
Gradually whisk in warm milk, a little at a time, until smooth and no lumps remain.
- Bring to a gentle simmer, stirring often.
- Reduce heat to low. Stir in sour cream, 3 cups shredded cheese, red pepper flakes, salt, and pepper.
- Cook 2–3 minutes, stirring gently, until cheese is fully melted and sauce is thick and glossy.
✅ Too thick? Add more milk 1 tbsp at a time.
✅ Too thin? Simmer longer.
5. Combine with Chicken & Pasta
In a large mixing bowl:
- Toss cooked pasta, chicken pieces, and cheese sauce together until everything is evenly coated.
✅ Use a rubber spatula to scrape every bit of that delicious sauce!
6. Assemble & Top with Cheese
- Transfer mixture to the prepared baking dish. Spread evenly.
- Sprinkle reserved ½ cup cheese over the top for a golden, melty finish.
7. Bake Until Bubbly & Golden
- Bake uncovered for 20–25 minutes, until:
- Edges are bubbly
- Top is lightly golden
- Internal temperature reaches ~165°F
✅ Tent with foil after 15 mins if browning too fast.
8. Rest & Serve
- Let rest 5 minutes before serving—this helps the sauce settle and makes scooping easier.
- Garnish with fresh herbs if desired.
Serve hot with:
- A crisp green salad or coleslaw
- Buttered peas or roasted broccoli
- Cornbread or dinner rolls
✅ Leftovers? Reheat gently in the oven—the sauce only gets better!
You Must Know
- Shred your own cheese —pre-shredded contains anti-caking agents that make sauce grainy.
- Use full-fat dairy —low-fat versions may curdle or thin out.
- Don’t skip the roux —it stabilizes the sauce and adds depth.
- Tastes better the next day! Flavors deepen overnight.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may separate.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style right in the baking dish.
- Great for potlucks—bring the whole pan!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in Southern American home cooking and soul food traditions, this recipe celebrates how simple ingredients—chicken, cheese, butter, and pasta—can become something deeply satisfying. Found at Sunday tables, creative kitchens, and holiday feasts alike, it honors the joy of sharing food made with love.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
- Want more veggies? Add spinach, bell peppers, or zucchini with the onions.
- Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use canned soup instead of making the sauce?
A: Technically yes—but homemade tastes fresher and richer.
Q: Why did my sauce break?
A: Likely due to high heat or cold dairy. Keep heat low and warm milk slightly.
Q: Is this gluten-free?
A: Only if using GF pasta and replacing flour with cornstarch (mix 1 tbsp with 1 tbsp water).
Q: Can I make it in a slow cooker?
A: Yes! Combine all ingredients (except top cheese) and cook on LOW 2–3 hours. Add cheese last 15 mins.
Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (butter, sour cream, cheese, milk), wheat (in pasta, flour).
Gluten-free option: Use certified GF pasta and thickener.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 8 servings
- Calories: 420
- Fat: 24g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 4g
- Protein: 24g
- Sodium: 580mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This casserole doesn’t shout. It emerges golden from the oven, bubbling and inviting, saying everything a great meal should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chicken, cheese, and someone who says, “Let’s make it together.”
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