My Easy French Onion Soup Chicken Casserole is loaded with tender chicken, caramelized onions, and a golden layer of melted cheese. It’s the ultimate one-pan dinner for busy weeknights or when you’re hosting friends and family.
When you combine the rich, savory flavors of French onion soup with a comforting chicken casserole, you get a dish that’s pure magic.
If you’re craving a delicious, simple dish, this recipe has your name written all over it. Let me guide you step by step through creating a casserole that’s destined to become a family favorite.
Why I love this recipe (and you will too!)
- Easy prep: Like my Million Dollar Chicken Casserole, with minimal ingredients and simple steps, this French Onion Chicken Bake is perfect even for beginner cooks.
- Comforting and flavorful: It’s packed with the rich, caramelized flavors of French onion soup combined with cheesy, chicken-filled goodness.
- Make-ahead friendly: Assemble it in advance and bake when you’re ready for an effortless meal.
Ingredient notes
- Egg noodles form the base of the casserole. I recommend sticking with egg noodles, but you can substitute another sturdy pasta in a pinch.
- Chicken – a rotisserie chicken will be your best friend here. True convenience. No muss, no fuss!
- Canned French onion soup and cream of chicken soup – are old standbys and pantry staples that provide flavor and convenience.
- Cheddar Cheese – I think there is a law that requires cheese in casseroles, and who am I to argue with that?
- French fried onions – add crunchy bits of deliciousness. They are another pantry staple and a flavorful and easy-peasy topping.
- Parsley – an optional garnish adds a pop of color and freshness.
Complete measurements are in the recipe card below.
How to make French Onion Soup Chicken Casserole
- Preheat oven to 350ºF.
- Cook the pasta according to the directions. Drain and add the pasta to a 9×13 baking dish sprayed with non-stick cooking spray.
- Add the chicken, soups, and one cup of cheddar cheese to the baking dish. Mix until combined.
- Top with one cup of cheddar cheese. Bake for 20 minutes.
- Top the casserole with the French-fried onions. Bake for an additional 10 minutes.
- Remove from the oven, top with parsley and serve immediately with your favorite sides.
Serving suggestions:
I like to serve French Onion Soup Chicken Casserole with a light side dish such as my classic house salad, cucumber and tomato salad, or broccoli salad. A slice of Texas toast garlic bread round’s out the meal nicely.
Recipe variations:
Before baking, you can add a cup or so of green beans, asparagus, english peas, mushrooms, or broccoli to the casserole.
You could also substitute homemade fried onion rings for canned ones.
How to store and reheat leftovers:
This casserole is best eaten the day it is made. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to four days.
To reheat leftovers, add a teaspoon or so of water or chicken broth, cover with foil, and warm in a 350°F oven for about 15 minutes. I also like adding a handful of fresh fried onions to the top.
Recipe FAQs:
This recipe calls for cheddar cheese, but Gruyère pairs beautifully with French onion flavors and mozzarella or Swiss work, too.
This recipe for French Onion Soup Chicken Casserole can be prepped, up to the point of adding the cheddar cheese, and stored in the fridge for up to 24 hours or stored in an airtight container and frozen for up to three months.
If the casserole is frozen, let it thaw in the fridge overnight before baking and adding the French-fried onion topping.
Sharon’s tip:
Because it’s just my husband and me, I usually divide the chicken and noodle mixture in half or thirds, bake one, and then freeze the rest to serve another time
More chicken dinner ideas:
If you need more menu ideas, check out all of my chicken recipes here.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Easy French Onion Soup Chicken Casserole
Equipment
- 9×13 inch baking dish
Ingredients
- 12 ounces egg noodles, cooked
- 1 pound cooked chopped chicken I use a rotisserie chicken
- 10.5 ounces can French onion soup
- 10.5 ounces can Cream of Chicken Soup
- 2 cups shredded cheddar cheese divided
- 1½ cups French fried onions
- 2 tablespoons chopped parsley optional garnish
Instructions
- Preheat oven to 350ºF.
- Cook the pasta according to the directions. Drain and add the pasta to a 9×13 baking dish sprayed with non-stick cooking spray.
- Add the chicken, soups, and one cup of cheddar cheese to the baking dish. Mix until combined.
- Top with one cup of cheddar cheese. Bake for 20 minutes.
- Top the casserole with the French-fried onions. Bake for an additional 10 minutes.
- Remove from the oven, top with parsley and serve immediately with your favorite sides.
Brenda Godfrey
Hi Sharon, I made this casserole and Jim and I really enjoyed it. I divided it like you said and have a second one in the freezer. 😊
Sharon Rigsby
Hey Brenda, I’m so glad y’all enjoyed it, and thank you, too, for taking the time to let me know. I hope you and Jim are doing well and surviving this summer heat!
All the best,
Sharon