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Easy French Onion Chicken Casserole Recipe

Easy French Onion Chicken Casserole

A creamy chicken and egg noodle casserole flavored with French onion soup, topped with melted cheese and crunchy fried onions. It is a simple, satisfying dinner that uses cooked chicken to keep preparation quick.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 3 cups Cooked, shredded chicken
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1 10.5-ounce can Condensed French onion soup
  • 1 cup Sour cream
  • 8 ounces Egg noodles, cooked just shy of tender
Seasoning
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried thyme
Topping
  • 1 cup Shredded Swiss, Gruyère, or mozzarella cheese
  • 1 cup Crispy fried onions, divided
Garnish
  • 2 tablespoons Chopped fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
  2. Cook the egg noodles according to the package directions, stopping about 1 minute before they are fully tender. Drain them well so the finished casserole does not become watery.
  3. In a large mixing bowl, stir together the cream of chicken soup, French onion soup, sour cream, black pepper, and dried thyme until smooth.
  4. Fold the shredded chicken and drained noodles into the soup mixture. Stir gently until the sauce coats the chicken and noodles evenly.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheese over the top, followed by half of the crispy fried onions.
  6. Cover the dish loosely with foil and bake for about 20 minutes, until the casserole is hot throughout and the cheese has begun to melt.
  7. Remove the foil, scatter the remaining crispy fried onions over the casserole, and bake for another 5 to 10 minutes. The edges should be bubbling and the topping should look golden.
  8. Let the casserole rest for 5 minutes before serving. Finish with chopped parsley for a fresh color contrast.

Notes

Rotisserie chicken or leftover roasted chicken works especially well. Keep the noodles slightly undercooked before baking, and reserve most of the fried onions for the final minutes so they stay crunchy. Store leftovers covered in the refrigerator for up to 3 days and reheat gently.