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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with non-stick cooking spray and set aside.

Step 2

In a large pot of salted boiling water, cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Step 3

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.

Step 4

Transfer the cooked chicken to a cutting board and allow it to cool slightly before shredding it into bite-sized pieces.

Step 5

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.

Step 6

Add the shredded chicken and cooked egg noodles to the soup mixture. Stir until everything is evenly coated.

Step 7

Transfer the mixture to the prepared baking dish and spread it out into an even layer.

Step 8

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.

Step 9

Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.

Step 10

Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Southern-style Chicken Boudine!

Nutrition Facts

Serving size	(2247.2g)

Amount per serving	% Daily Value*
Calories	3519.1

Total Fat 217.7g	0%
Saturated Fat 108.3g	0%
Polyunsaturated Fat 6.1g
Cholesterol 814.3mg	0%
Sodium 8098.5mg	0%
Total Carbohydrate 190.0g	0%
Dietary Fiber 16.5g	0%
Total Sugars 48.1g
Protein 225.1g	0%

Vitamin D 220.5IU	0%
Calcium 2621.3mg	0%
Iron 16.7mg	0%
Potassium 2935.1mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 24.9%

Carbs: 21.0%