French Onion Chicken Casserole
Five…that is right…five ingredients. That is all you need for a hot, homemade, dish that that soothes the soul and fills the belly. If you are from the midwest, then you already know all casseroles should check those boxes…this one does.
Deadlines, coworkers, bosses, evaluations, or customers, on top of; family, friends, social gatherings, house projects, chores, laundry, cleaning, and not to mention raising a family…who has time to prepare a four-course gourmet meal every single night of the week. The answer to that is…no one. To find a recipe that can feed your family, doesn’t break the bank, and can even be made ahead of time…is like finding gold. I guarantee this will be a recipe that you make at least once a month…if not every week.
Let me paint a situation for you that I am sure you have found yourself in. You come home Monday evening after a stressful and grueling day at the office, or in my case an insane day at school, only to realize you have not even thought about what dinner would be. How nice would it be to have a recipe that you can prep on Sunday evening? To just come home, take the foil off, and place it in a preheated oven? Maybe have some vegetables…or buttered bread to toast? To feel like the greatest spouse and parent ever to have a great homemade meal ready after a long and hectic day at work? This is the recipe for you!
1 lb cooked chicken (cubed or shredded)
1 can cream of chicken soup
1/2 tsp pepper
1 tsp paprika, garlic powder, and parsley
1 cup French onion dip
1 cup shredded cheddar cheese
Crispy fried onions (I used about half of a 6 oz container, but you can use as many as you’d like)
Only FIVE ingredients (and a few spices) that can be prepared on Sunday evening…You ask yourself, “Can this even be possible?”
I say, “Yes, yes it can. Here is all you need.”
As far as proteins go…chicken. If you know you know me, have read any of my recipes, or are from the midwest…you have a bag of frozen chicken in the freezer. This could be frozen, skinless chicken breasts, or frozen, boneless, chicken thighs. The choice is yours!
Spices for this recipe require nothing special or exotic. You will need some pepper, paprika, garlic powder, and parsley. There is nothing worse than starting a meal and then going to the spice cabinet only to find that you are missing one single, yet very necessary, spice. It goes without saying, but if you want more spice…add spice to your heart’s content.
Other ingredients that you will need are just a few. You will need some shredded cheddar cheese. I prefer sharp cheddar, but whatever kind of cheese you like will work. You will need something that almost every midwestern household has, (unless you have just run out of course) a can of cream of chicken soup…the base of so many midwestern dishes. You will also need some French onion dip. You can choose to make your own French onion dip if you want, but for sake of Monday meals and my sanity, I just buy some. Like I say in my video…”If you are from the around here you know the best is ‘Praire Farms’!” You will also need a container of crispy fried onions to top this dish with.
How To Make
The instructions for this casserole could not be easier. Take the chicken and cook it. You can choose to cook the chicken however you like. Cube it and run it over a skillet, or give it a quick boil and shred it…the choice is yours, but I like to have it cubed.
Put the cooked chicken in a bowl and add the cream of chicken soup. Give it a toss and add the pepper, paprika, garlic powder, and parsley. Mix in one cup of the French onion dip and add the cup of shredded cheddar cheese.
Liberally grease a baking dish with cooking spray. Take the chicken mixture from the bowl and add the crispy fried onions to the top. Place the baking dish into the 375-degree oven for about 20 to 30 minutes. (You want to watch it so that the crispy fried onions on top, do not burn.)
To make this ahead simply follow all the directions, but do not add the crispy fried onions. Cover and refrigerate. When you are ready to make…uncover and add the crispy fried onions, and place in the oven. Serve with a bagged salad and some bread and you have an easy homemade meal that is guilt-free and delicious!
Helpful Tips and Frequently Asked Questions
Chicken needs to be cooked until it reaches at least 165 degrees.
You can cook chicken and shred/cube it up or you can use a rotisserie chicken for this recipe.
For the French Fried Onions I used about half of a container, but you can really use as many/little as you’d like.
Disclosure: Cooking in the Midwest participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.
- 1 lb cooked chicken cubed or shredded
- 1 can cream of chicken soup
- 1/2 tsp pepper
- 1 tsp paprika garlic powder, and parsley
- 1 cup French onion dip
- 1 cup shredded cheddar cheese
- Crispy fried onions I used about half of a 6 oz container, but you can use as many as you’d like
- In a bowl combine cooked chicken, cream of chicken soup, all seasonings, French onion dip, and shredded cheddar cheese
- Stir well
- Spray a baking dish with cooking spray
- Add mixture to the baking dish and top with crispy fried onions
- Bake at 375 degrees for about 20-30 minutes (just watch it so the onions don’t burn)