Paula Deen Chicken – A Southern-Style Classic with Creamy Comfort

Paula Deen Chicken recipes are known for their rich, comforting flavors and Southern charm. Whether it’s her famous baked chicken casserole, smothered chicken, or buttery skillet-style dishes, this recipe captures that signature homestyle goodness.

Inspired by Paula Deen’s classic approach to cooking—simple ingredients, big flavor, and cozy textures—this version features tender chicken breasts baked in a creamy sauce with hints of onion, cheddar cheese, and a buttery Ritz cracker topping. It’s nostalgic, filling, and perfect for feeding a hungry crowd with minimal fuss.

If you’re craving an easy Southern-inspired dinner that tastes like something grandma would make, this Paula Deen-style baked chicken is just the thing.

Ingredients Overview

Let’s walk through the essential ingredients and how they come together to create that Southern-style richness.

Chicken Breasts

• Protein Base: Boneless, skinless chicken breasts are lean, tender, and easy to prepare.

• Tips: Pound slightly for even baking. You can also use chicken thighs for a juicier bite.

Cream of Chicken Soup

• Creamy Base: A Southern casserole staple, this provides richness and savory depth.

• Alternative: Use cream of mushroom or homemade roux-based sauce for a less processed version.

Sour Cream

• Tang & Texture: Blends with the soup to create a luscious, velvety sauce.

• Substitute: Plain Greek yogurt works well as a lighter, high-protein option.

Shredded Cheddar Cheese

• Flavor Booster: Adds sharpness and creamy texture.

• Best Choice: Freshly grated cheese melts better and adds more flavor than bagged.

Ritz Crackers

• Crunch Factor: Crushed and mixed with butter, these form a golden, crispy topping.

• Alternative: Panko breadcrumbs or buttered saltines can be used in a pinch.

Butter

• Southern Staple: Helps brown the topping and adds flavor throughout.

Seasonings

• Salt, Pepper, Garlic Powder: Simple seasoning to enhance the creamy base.

• Optional: A pinch of paprika for color or a sprinkle of thyme for extra aroma.

Step-by-Step Instructions

1. Preheat the Oven

   Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Chicken

   Trim any excess fat and lightly season chicken breasts with salt, pepper, and garlic powder. Arrange them in a single layer in the baking dish.

3. Mix the Creamy Sauce

   In a bowl, combine cream of chicken soup and sour cream. Stir until smooth and creamy. Spread this mixture evenly over the chicken breasts.

4. Add the Cheese

   Sprinkle shredded cheddar cheese over the creamy layer, covering the chicken generously.

5. Make the Cracker Topping

   Crush about 1 sleeve of Ritz crackers and mix with 4 tablespoons of melted butter. Stir to coat, then sprinkle the mixture evenly over the cheese layer.

6. Bake

   Cover loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the topping is golden and the chicken is cooked through (165°F internal temperature).

7. Rest and Serve

   Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly.

Tips, Variations & Substitutions

• Use Rotisserie Chicken: For a shortcut, use shredded cooked chicken and reduce bake time by 10 minutes.

• Make it a Casserole: Dice chicken into chunks and mix with the creamy sauce before baking. Stir in cooked rice or egg noodles for a one-dish meal.

• Spice It Up: Add a pinch of cayenne or hot sauce to the cream mixture for a Southern kick.

• Vegetable Add-ins: Stir in frozen peas, mushrooms, or sautéed spinach for extra nutrition.

• Gluten-Free: Use gluten-free cream soup and crushed GF crackers.

Serving Ideas & Occasions

This creamy Paula Deen-style chicken dish shines at:

• Sunday Suppers: Serve with mashed potatoes, green beans, or a simple side salad.

• Holiday Gatherings: It’s easy to double and bake in a large dish.

• Potlucks: Travels well and stays warm for a long time.

Pair it with:

• Buttered corn or roasted carrots

• Southern-style green beans

• Biscuits or cornbread

• Sweet iced tea or lemonade

It’s rich, savory, and comforting—the kind of meal that makes people go back for seconds.

Nutritional & Health Notes

This is a decadent, comfort-first dish, high in protein and fat thanks to the cream, cheese, and butter. But there are simple swaps to make it a bit lighter:

• Use light sour cream or Greek yogurt.

• Reduce the cheese by half or use reduced-fat cheddar.

• Swap the soup for a homemade sauce using chicken broth and a milk-based roux.

Portion control helps keep it in balance—one serving is satisfying thanks to its richness, especially when paired with lighter sides like steamed vegetables.

FAQs

Q1: Can I prep Paula Deen Chicken ahead of time?

Yes. Assemble the entire dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if cooking straight from the fridge.

Q2: What type of chicken works best?

Boneless, skinless chicken breasts are classic, but boneless thighs offer more moisture. If using precooked shredded chicken, reduce bake time and focus on heating everything through.

Q3: Can I freeze this dish?

Yes. Assemble and freeze before baking. Thaw overnight in the fridge before baking as directed. The cracker topping may soften slightly, but broiling briefly at the end can help.

Q4: What can I use instead of Ritz crackers?

Crushed saltines, panko breadcrumbs, or even seasoned stuffing mix can be used. Toss with melted butter for that same crispy effect.

Q5: How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be white and juicy, not pink.

Q6: Can I make this dish low-carb?

Yes. Skip the cracker topping and serve over cauliflower rice or alongside sautéed greens. You can also replace cream of chicken soup with a low-carb homemade version.

Q7: Is it okay to use canned soup?

Absolutely—it’s traditional in Southern cooking and very convenient. Look for low-sodium versions if you’re watching salt intake.

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