Charlie’s Chicken Banana Pudding Recipe: Creamy Southern Comfort

I’ve discovered a unique Southern dessert that combines the comforting flavors of banana pudding with an unexpected twist. Charlie’s Chicken Banana Pudding Recipe delivers creamy comfort in every bite, blending traditional pudding with a surprising ingredient.

This dessert earns its comfort reputation through rich textures and familiar flavors, creating a truly satisfying treat. With simple ingredients and straightforward preparation, you’ll be enjoying this creamy Southern classic in no time.

Ingredients for Charlie’s Chicken Banana Pudding

Simple ingredients create this unique Southern dessert with creamy comfort in every bite.

The vanilla wafers matter here. Nilla brand is traditional, but any crisp wafer works. For the bananas, ripe but firm is best—they’ll hold their shape when sliced. Most grocery stores carry what you need, but Whole Foods has great options if you’re particular about your vanilla.

No heavy cream? Full-fat coconut cream is a great substitute—chill the can, then whip the solid part. The chicken might sound strange, but shredded cooked chicken adds a unique texture that works surprisingly well in this dessert. If you’re feeling fancy, use leftover rotisserie chicken for convenience.

This pudding keeps well in the fridge for 3-4 days. The crust can be made ahead and stored in an airtight container for 2 days. The whipped cream is best fresh, but you can make it ahead and store it in the fridge for a few hours before serving.

Step-by-Step Instructions for Charlie’s Chicken Banana Pudding

Here’s the method to create this unique Southern comfort dessert featuring chicken.

Step 1: Prepare the Vanilla Wafer Crust

Start by crushing the 1 cup Vanilla Wafers into fine crumbs using a food processor. I like to pulse the wafers until they’re evenly ground but not powdery. Transfer the crumbs to a bowl and mix with the 4 tbsp melted Unsalted Butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9×9-inch baking dish. The crust should be compact and even. Bake the crust in a preheated oven at 350°F for 8-10 minutes until it’s golden brown. Let it cool completely on a wire rack.

While the crust cools, prepare the chicken component. Cook the 1 lb Chicken Breast until it’s fully cooked and shred it into bite-sized pieces. Set it aside to incorporate later.

Step 2: Make the Banana Pudding

In a medium saucepan, whisk together the 1 cup Granulated Sugar, 2 tbsp All-Purpose Flour, and 0.25 tsp Salt. Gradually whisk in the 2 cups Whole Milk until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue cooking for 2 minutes until it thickens. Remove from heat.

In a separate bowl, whisk together the 3 whole Large Egg Yolks. Temper the egg yolks by gradually whisking in a small amount of the hot milk mixture. Then, gradually whisk the tempered egg yolks into the remaining milk mixture. Return the saucepan to medium heat and cook, stirring constantly, until the pudding thickens further, about 2 minutes. Remove from heat and stir in the 2 tbsp Unsalted Butter and 1 tsp Pure Vanilla Extract until fully incorporated.

Step 3: Assemble the Pudding

To assemble, slice the 4 whole Ripe Bananas into ½-inch thick rounds. In the cooled vanilla wafer crust, create a layer of banana slices. You may need to trim some bananas to fit the dish. Pour half of the warm pudding over the bananas, then sprinkle with half of the shredded chicken. Repeat the layers: bananas, remaining pudding, and finally the rest of the chicken.

Cover the dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until chilled and set.

Step 4: Top with Whipped Cream and Serve

Just before serving, whip the 1 cup Heavy Whipping Cream until it forms stiff peaks. Spread or pipe the whipped cream over the chilled pudding. The whipped cream adds a light, airy contrast to the rich pudding and crust.

Slice into squares and serve chilled. The combination of textures—crunchy crust, creamy pudding, tender bananas, and shredded chicken—creates a unique comfort dessert experience.

Dietary Considerations for This Recipe

Making It Gluten-Free

To make Charlie’s Chicken Banana Pudding gluten-free, replace the traditional Vanilla Wafers with a gluten-free alternative. Many brands now offer gluten-free vanilla wafers made from rice flour or other gluten-free grains. I recommend checking the ingredient list carefully to ensure they meet your dietary needs.

Dairy-Free Modifications

For a dairy-free version, substitute the Whole Milk with a plant-based milk alternative like almond milk or coconut milk. You’ll also need to replace the Unsalted Butter with a dairy-free alternative such as coconut oil or vegan butter. The Heavy Whipping Cream can be replaced with coconut cream or a dairy-free whipped topping.

Egg-Free Considerations

To make the pudding egg-free, you can use an egg substitute or a commercial egg replacer. Some popular options include mashed banana, applesauce, or a product like Ener-G Egg Replacer. When using an egg substitute, be sure to follow the package instructions for the correct ratio of substitute to eggs.

Lower Sugar Options

For those watching their sugar intake, you can reduce the amount of Granulated Sugar in the pudding or substitute it with a natural sweetener like honey or maple syrup. Keep in mind that using liquid sweeteners may affect the pudding’s consistency, so you may need to adjust the amount of All-Purpose Flour used as a thickener.

Nut-Free and Other Allergens

This recipe is naturally nut-free, but be cautious with the vanilla extract as some brands may process their products in facilities that handle nuts. Always check the labels to ensure the ingredients are safe for your dietary needs. The inclusion of Chicken Breast makes this dessert non-vegetarian, so vegetarians may want to consider a plant-based protein alternative.