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


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  • 2 c
    egg noodles, cooked (i use 4 to 6 cups cooked noodles)
  • 2
    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


  1. Preheat 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.
  2. In 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.
  3. Bake for 30 minutes, or until bubbly.

Printable Recipe Card

About Chicken Boudine

Main Ingredient: Chicken
Regional Style: American

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