French Onion Chicken Noodle Casserole
This French Onion Chicken Noodle Casserole is pure comfort! Creamy, cheesy, and topped with crispy onions, it’s an effortless crowd-pleaser perfect for cozy dinners.
Servings: 6 servings
Ingredients
- 4 cups cooked, chopped chicken leftover roast chicken or poached chicken breasts
- 2 cans unsalted cream of chicken soup 10.5 oz each
- 1 container refrigerated French onion dip 16 oz, sour cream based
- 1 cup shredded cheddar cheese sharp or mild
- 12 oz egg noodles cooked al dente
- 1 cup crushed French fried onions for topping
Instructions
Step 1: Cook the Egg Noodles
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the noodles thoroughly and set aside to cool slightly.
Step 2: Prepare the Creamy Mixture
- In a large mixing bowl, combine the two cans of unsalted cream of chicken soup with the entire container of refrigerated French onion dip. Stir until smooth and well blended.
Step 3: Add Chicken, Cheese, and Noodles
- Fold in the cooked, chopped chicken, shredded cheddar cheese, and the drained egg noodles into the creamy soup mixture. Mix gently but thoroughly to ensure every noodle and piece of chicken is coated.
Step 4: Assemble the Casserole
- Transfer the mixture into your 9x13-inch casserole dish, spreading it out evenly. Sprinkle the crushed French fried onions generously over the top.
Step 5: Bake to Perfection
- Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes, or until the top is bubbly and the onions are golden brown. Let it rest for 5 minutes before serving.
Equipment
- Large Pot
- Mixing Bowl
- 9x13 Inch Casserole Dish
- Wooden spoon or spatula
- Measuring Cups and Spoons
Notes
- Use leftover or rotisserie chicken to save time and add flavor.
- Substitute Greek yogurt for French onion dip for a healthier twist.
- Freeze the casserole before or after baking for easy meal prep.