Chicken Boudine

Diane Hopson Smith


This is a Paula Deen recipe I found. It has become a household favorite. It makes a large pan, more than we can eat at one time. I use my sealer mate, divide what's left and freeze for later use. This dish is great by its self or serve with your favorite veggies. This is a very worthy recipe!

Note: I usually double the noodles for this recipe, 2 cups didn't seem like enough.

★★★★★ 2 votes
8 to 10
15 Min
30 Min


2 c
egg noodles, cooked (i use 4 to 6 cups cooked noodles)
10 3/4 ounce cans cream of mushroom soup
1/2 c
chicken broth
1/4 c
dry sherry
4 c
cooked chicken, chopped
3 c
grated sharp cheese, your choice, divided
2 1/4 oz
package slivered almonds, toasted
1/4 c
pimentos, drained
4 oz
can mushrooms, drained
salt and pepper to taste

How to Make Chicken Boudine


  • 1Preheat oven to 350 degrees.

    NOTE: I boil boneless chicken breast for this recipe. Once done, I cut into bite size pieces. I would think you could used roasted or baked chicken as well.
  • 2In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with remaining cheese.
  • 3Bake for 30 minutes, or until bubbly.

Printable Recipe Card

About Chicken Boudine

Main Ingredient: Chicken
Regional Style: American