Recipe Background
Few foods are as comforting when autumn comes knocking as a big bowl of French onion soup; few foods, that is, except for the French Onion Chicken Casserole. This dish mixes the classically warming, savory flavor and golden-brown onion sweetness of its namesake soup with another cold weather favorite--chicken noodle soup! Yes, with the tender egg noodles and the juicy bites of chicken! It's all here, just waiting to pile atop your fork! Of course, it wouldn't be French Onion Chicken Casserole without cheese, and it provides plenty of melty, creamy goodness to go with the crunch of a fried onion topping. Mmmmm, this casserole has comfort in spades! Time to bundle up and enjoy!
Few foods are as comforting when autumn comes knocking as a big bowl of French onion soup; few foods, that is, except for the French Onion Chicken Casserole. This dish mixes the classically warming, savory flavor and golden-brown onion sweetness of its namesake soup with another cold weather favorite--chicken noodle soup! Yes, with the tender egg noodles and the juicy bites of chicken! It's all here, just waiting to pile atop your fork! Of course, it wouldn't be French Onion Chicken Casserole without cheese, and it provides plenty of melty, creamy goodness to go with the crunch of a fried onion topping. Mmmmm, this casserole has comfort in spades! Time to bundle up and enjoy!
Ingredients
- 1/4 cup butter
- 2 cups yellow onions diced
- 3 cups water
- 1 (1-ounce) packet onion soup mix
- 10 ounces egg noodles
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken cooked and shredded
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
- 2 cups crispy fried onions
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot over medium heat, add the butter.
- Once the butter is completely melted, add the onions to the pot, stirring to combine.
- Cook the onions, stirring occasionally, until golden brown, about 12 minutes.
- Add the water and the onion soup mix to the pot, whisking well.
- Add the egg noodles to the pot, making sure they are as submerged in the liquid as possible.
- Place a lid on the pot and cook, stirring occasionally, until the noodles are al dente, about 7 minutes.
- Remove the lid and stir well.
- Add the cream of chicken soup, the salt, and the pepper to the pot, stirring until all of the noodles are coated in the chicken soup.
- Add the chicken to the pot, stirring well.
- Pour the chicken and noodle mixture into the prepared baking dish, spreading it out evenly.
- In a mixing bowl, combine the mozzarella, the parmesan, and the fried onions.
- Sprinkle the cheese and fried onion mixture on top of the noodle mixture in the baking dish.
- Cover the baking dish with foil and bake, covered, for 20 minutes.
- Remove the foil and continue baking until the fried onions begin to crisp, about 5 minutes.
- Serve immediately.
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