French Onion Chicken Casserole

[Alyssa Rivers]

Creamy, cheesy, and packed with shredded chicken, this French onion chicken casserole is comfort food at its best! Inspired by French onion soup and dip, it’s topped with crispy fried onions for a crunchy finish.

Why This is a Comfort Food Upgrade​

• Cheesy Comfort, Made Easy: Creamy shredded chicken and melty cheese come together in one simple, cozy casserole.
• Hassle-Free Dinner: Uses just 7 simple ingredients and comes together in less than 10 minutes, perfect for busy nights.
• One-Dish Wonder: Little cleanup, big comfort! Everything gets mixed together in one bowl, then baked in one pan.

French Onion Chicken Casserole Ingredients​

• French Onion Dip: You can use pre-mixed French onion dip. If you do, omit the sour cream and onion soup mix.
• Condensed Soup & Mix: Use low-sodium or no-salt versions, or make your own onion soup mix to control salt.
• Homemade Soup: Swap canned cream of chicken for a homemade version to cut sodium.
• Chicken: Rotisserie chicken works great (Costco’s is perfect), or cook frozen breasts in the Instant Pot.
• Add Veggies: Stir in 1–2 cups of veggies like green beans, peas, broccoli, or sautéed mushrooms for extra flavor and nutrition.

French Onion Chicken Casserole Recipe​

This dish comes together in just three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.

1. Mix Ingredients: Preheat the oven to 350ºF, then spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Add the shredded chicken, sour cream, cream of chicken soup, French onion soup, Swiss cheese, and onion soup mix to a large bowl. Mix to combine.
2. Bake: Spread the chicken mixture evenly in the baking dish. Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.
3. Top, Bake, and Serve: Add the French-fried onions evenly to the top, then bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.

Alyssa’s Pro Tip​

Crispy Onions: To prevent burning, add the fried onions during the last 5–10 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.

Print

French Onion Chicken Casserole​

Creamy, cheesy, and full of savory onion flavor, this easy French Onion Chicken Casserole is a family favorite every time.
Course Dinner, entree, Main Course, main dish
Cuisine American, French American
Keyword angel chicken casserole, creamy french onion casserole, easy dinner, easy french onion chicken, french onion casserole, french onion casserole recipe, french onion chicken casserole, french onion chicken casserole recipe, quick dinner
Prep Time 8 minutes minutes
Cook Time 40 minutes minutes
Total Time 48 minutes minutes
Servings 8 servings
Calories 411kcal
Author Alyssa Rivers

Equipment​

• 1 9 x 13-inch baking dish or 3-quart baking dish

Ingredients​

• 4 cups cooked, shredded chicken about 3-4 whole breasts, or one large rotisserie chicken
• 1 cup sour cream
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 (10.5-ounce) can French onion soup
• 1 ¼ cup shredded Swiss cheese or gruyere cheese
• 1 envelope onion soup mix about 3 tablespoons
• 2 ½ cups French-fried onions about 1 6-ounce package

Instructions​

• Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Add 4 cups cooked, shredded chicken, 1 cup sour cream, 1 (10.5-ounce) can condensed cream of chicken soup, 1 (10.5-ounce) can French onion soup, 1 ¼ cup shredded Swiss cheese, and 1 envelope onion soup mix to a large bowl and mix to combine.
• Add the chicken mixture evenly to the prepared baking dish.
• Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.
• Add 2 ½ cups French-fried onions to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.

Notes​

Storage & Make Ahead Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.
• Make Ahead: Assemble up to 24 hours in advance or freeze for up to 3 months. Cover tightly with plastic wrap (and foil if freezing). Thaw overnight before baking uncovered at 350°F for 35–40 minutes, adding crispy onions in the last 5–10 minutes.

Nutrition​

Calories: 411kcal | Carbohydrates: 17g | Protein: 25g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 1093mg | Potassium: 428mg | Fiber: 1g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 0.5mg | Calcium: 206mg | Iron: 1mg​

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