Chicken Boudine Paula Deen
Indulge in the ultimate comfort food with Paula Deen’s Chicken Boudine, a hearty Southern-style casserole that combines tender shredded chicken, al dente egg noodles, and a rich, creamy sauce made with a blend of cream of mushroom and cream of chicken soups. Infused with the vibrant flavors of pimentos and a hint of onion, this dish is topped with gooey sharp cheddar cheese and a buttery breadcrumb-almond crust for the perfect crunch. Simple to prepare and baked to golden perfection, this family-friendly meal is ideal for weeknight dinners or potluck gatherings. With its irresistible layers of texture and flavor, this casserole will quickly become a household favorite. Southern comfort has never been so delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Egg noodles
- 10.5 ounces Cream of mushroom soup
- 10.5 ounces Cream of chicken soup
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 medium Onion, finely chopped
- 4 ounces Pimentos, drained and chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Slivered almonds
- 0.5 cup Breadcrumbs
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
In a large pot of salted boiling water, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
While the noodles cook, place the chicken breasts in a separate pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center.
Transfer the cooked chicken to a cutting board and allow it to cool slightly before shredding it into bite-sized pieces.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, chopped onions, pimentos, salt, and pepper. Mix until well combined.
Add the shredded chicken and cooked egg noodles to the soup mixture. Stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
Sprinkle the shredded cheddar cheese over the top of the casserole. Then, in a small bowl, mix the breadcrumbs with the melted butter and slivered almonds. Sprinkle this mixture evenly over the top of the cheese layer.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Southern-style Chicken Boudine!
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 8098 mg | 352% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 48.1 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2621 mg | 202% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
