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April 15, 2026

Paula Deen’s Chicken Casserole

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Paula Deen’s Chicken Casserole–a quick and easy one-pot Instant Pot pasta made with tender chicken, penne and a creamy cheesy sauce that’s perfect for busy weeknights.

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Close-up of creamy chicken penne pasta coated in a rich, cheesy sauce, with tender chunks of chicken and specks of herbs in a shallow bowl.

Paula Deen’s Chicken Casserole

This recipe really hit the spot! It comes together so quickly, and the sauce is incredibly flavorful without being too heavy. Even though it’s made with sour cream, it’s not overpowering at all…you’d hardly know it’s there, just that the sauce is smooth and creamy. The chicken and pasta turn out perfectly tender, making every bite so satisfying. It’s also really easy to customize. You can stir in peas, spinach, broccoli, or green beans to add some greens, and you can switch up the pasta with macaroni, rotini, or ziti depending on what you have on hand. This is one you’ll want to add to the rotation! (Recipe adapted from 100K Recipes.)

Ingredients/Substitution Ideas

  • Butter–or olive oil
  • Onion–or shallot
  • Garlic–or 1 tsp garlic powder
  • Chicken broth–or water and Better than Bouillon chicken base
  • Penne pasta–or ziti
  • Cooked chicken–I used rotisserie turkey
  • Kosher salt
  • Black pepper
  • Red pepper flakes
  • Sour cream–or plain Greek yogurt
  • Cheddar cheese–or Colby Jack
  • Monterey Jack cheese–or mozzarella

Steps

Turn Instant Pot to saute setting. When display says HOT add the butter into pot and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle in the penne. Spread chicken over the top of the pasta. Sprinkle in the salt, pepper and red pepper flakes. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the sour cream, cheddar and monterey jack. 

Serve and enjoy!

Paula Deen's Chicken Casserole

Notes/Tips

  • Serve with green salad, garlic bread or roasted vegetables
  • I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
  • Use freshly shredded cheese for the best melting.
  • For extra protein, you can increase the chicken slightly without adjusting the liquid.
  • Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. This can be frozen, but the texture may change slightly due to the dairy.
  • Other recipes you can make with sour cream are Soft Lemon Sugar Cookies and Instant Pot No Time To Cook Chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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Paula Deen's Chicken Casserole
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Paula Deen’s Chicken Casserole


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x
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Description

A quick and easy one-pot Instant Pot pasta made with tender chicken, penne and a creamy cheesy sauce that’s perfect for busy weeknights.


Ingredients

Scale
  • 3 Tbsp butter
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 2 cups chicken broth
  • 8 oz penne
  • 2 heaping cups chopped cooked chicken (I used rotisserie chicken)
  • 1 tsp kosher salt
  • 1 tsp pepper
  • Pinch red pepper flakes
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add the butter into pot and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Sprinkle in the penne. Spread chicken over the top of the pasta. Sprinkle in the salt, pepper and red pepper flakes. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  5. Stir in the sour cream, cheddar and monterey jack. 
  6. Serve and enjoy!
  • Category: Chicken, Pasta
  • Method: Instant Pot

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Instant Pot Paula Deen's Chicken Casserole

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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