\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nCreamy, cheesy<\/strong>, and packed with shredded chicken, this\u00a0French onion chicken casserole\u00a0is comfort food at its best<\/strong>! Inspired by French onion soup<\/a> and dip<\/a>, it\u2019s topped with crispy fried onions for a crunchy finish.<\/p>\n<\/figure>\n\nWhy This is a Comfort Food Upgrade<\/h2>\n\nCheesy Comfort, Made Easy:<\/strong>\u00a0Creamy shredded chicken and melty cheese come together in one simple, cozy casserole.<\/li>\nHassle-Free Dinner:<\/strong>\u00a0Uses just 7 simple ingredients and comes together in less than 10 minutes, perfect for busy nights.<\/li>\nOne-Dish Wonder:<\/strong>\u00a0Little cleanup, big comfort! Everything gets mixed together in one bowl, then baked in one pan.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nFrench Onion Chicken Casserole Ingredients<\/h3>\n<\/figure>\n\nFrench Onion Dip:<\/strong>\u00a0You can use pre-mixed French onion dip. If you do, omit the sour cream and onion soup mix.<\/li>\nCondensed Soup & Mix:<\/strong> Use low-sodium or no-salt versions, or make your own onion soup mix<\/a> to control salt.<\/li>\nHomemade Soup:<\/strong> Swap canned cream of chicken for a homemade version<\/a> to cut sodium.<\/li>\nChicken:<\/strong> Rotisserie chicken works great (Costco\u2019s is perfect), or cook frozen breasts in the Instant Pot<\/a>.<\/li>\nAdd Veggies:<\/strong> Stir in 1\u20132 cups of veggies like green beans, peas, broccoli, or saut\u00e9ed mushrooms for extra flavor and nutrition.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nFrench Onion Chicken Casserole Recipe<\/h2>\nThis\u00a0dish comes together in just\u00a0three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.<\/p>\n\nMix Ingredients:<\/strong> Preheat the oven to 350\u00baF, then spray a 9 x 13-inch baking dish<\/a> with nonstick cooking spray and set aside. Add\u00a0the shredded chicken,\u00a0sour cream,\u00a0cream of chicken soup<\/a>,\u00a0French onion soup,\u00a0Swiss cheese, and onion soup mix<\/a>\u00a0to a large bowl. Mix to combine.<\/li>\nBake:<\/strong> Spread the chicken mixture evenly in the baking dish. Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.<\/li>\nTop, Bake<\/strong>, and Serve:<\/strong>\u00a0Add the <\/span>French-frie<\/span>d onions<\/a> evenly to the top, then bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCrispy Onions:<\/strong>\u00a0To prevent burning, add the fried onions during the last 5\u201310 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Creamy, cheesy<\/strong>, and packed with shredded chicken, this\u00a0French onion chicken casserole\u00a0is comfort food at its best<\/strong>! Inspired by French onion soup<\/a> and dip<\/a>, it\u2019s topped with crispy fried onions for a crunchy finish.<\/p>\n<\/figure>\n\nWhy This is a Comfort Food Upgrade<\/h2>\n\nCheesy Comfort, Made Easy:<\/strong>\u00a0Creamy shredded chicken and melty cheese come together in one simple, cozy casserole.<\/li>\nHassle-Free Dinner:<\/strong>\u00a0Uses just 7 simple ingredients and comes together in less than 10 minutes, perfect for busy nights.<\/li>\nOne-Dish Wonder:<\/strong>\u00a0Little cleanup, big comfort! Everything gets mixed together in one bowl, then baked in one pan.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nFrench Onion Chicken Casserole Ingredients<\/h3>\n<\/figure>\n\nFrench Onion Dip:<\/strong>\u00a0You can use pre-mixed French onion dip. If you do, omit the sour cream and onion soup mix.<\/li>\nCondensed Soup & Mix:<\/strong> Use low-sodium or no-salt versions, or make your own onion soup mix<\/a> to control salt.<\/li>\nHomemade Soup:<\/strong> Swap canned cream of chicken for a homemade version<\/a> to cut sodium.<\/li>\nChicken:<\/strong> Rotisserie chicken works great (Costco\u2019s is perfect), or cook frozen breasts in the Instant Pot<\/a>.<\/li>\nAdd Veggies:<\/strong> Stir in 1\u20132 cups of veggies like green beans, peas, broccoli, or saut\u00e9ed mushrooms for extra flavor and nutrition.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nFrench Onion Chicken Casserole Recipe<\/h2>\nThis\u00a0dish comes together in just\u00a0three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.<\/p>\n\nMix Ingredients:<\/strong> Preheat the oven to 350\u00baF, then spray a 9 x 13-inch baking dish<\/a> with nonstick cooking spray and set aside. Add\u00a0the shredded chicken,\u00a0sour cream,\u00a0cream of chicken soup<\/a>,\u00a0French onion soup,\u00a0Swiss cheese, and onion soup mix<\/a>\u00a0to a large bowl. Mix to combine.<\/li>\nBake:<\/strong> Spread the chicken mixture evenly in the baking dish. Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.<\/li>\nTop, Bake<\/strong>, and Serve:<\/strong>\u00a0Add the <\/span>French-frie<\/span>d onions<\/a> evenly to the top, then bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCrispy Onions:<\/strong>\u00a0To prevent burning, add the fried onions during the last 5\u201310 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This\u00a0dish comes together in just\u00a0three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.<\/p>\n
Crispy Onions:<\/strong>\u00a0To prevent burning, add the fried onions during the last 5\u201310 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 4 cups cooked, shredded chicken<\/span>, 1 cup sour cream<\/span>, 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, 1 (10.5-ounce) can French onion soup<\/span>, 1 \u00bc cup shredded Swiss cheese<\/span>, and 1 envelope onion soup mix<\/span> to a large bowl and mix to combine. <\/span><\/p>\n<\/li>\n\nAdd the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the chicken mixture evenly to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nBake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges. <\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 2 \u00bd cups French-fried onions<\/span> to the top and bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days and reheat in 30-second microwave intervals.<\/li>\nMake Ahead:<\/strong> 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\u00b0F for 35\u201340 minutes, adding crispy onions in the last 5\u201310 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>411<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Cholesterol: <\/span>90<\/span>mg<\/span><\/span>Sodium: <\/span>1093<\/span>mg<\/span><\/span>Potassium: <\/span>428<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>416<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>206<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Casserole Recipes<\/h2>\nLove this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Love this dish? Try these next! They\u2019re easy and packed with flavor. They\u2019re perfect for busy nights when you want something everyone will enjoy.<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/french-onion-casserole-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/french-onion-casserole-1.jpg\")
<\/div>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/french-onion-casserole-1200x1799.jpg\" "\\"Creamy,")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsFrenchOnionChickenCasserole-1200x800.png\"\/ "\\"Creamy,")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsFrenchOnionChickenCasserole-1200x800.png\" "\\"Creamy,")
<\/figure>\n![\"Casserole](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/FrenchOnionChickenCasserole-1200x800.jpg\"\/ "\\"Creamy,")
![\"Casserole](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/FrenchOnionChickenCasserole-1200x800.jpg\" "\\"Creamy,")
<\/figure>\n![\"Ingredients](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/FrenchOnionChickenCasserole-1-1200x800.jpg\"\/ "\\"Creamy,")
![\"Ingredients](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/FrenchOnionChickenCasserole-1-1200x800.jpg\" "\\"Creamy,")
<\/figure>\n![\"Picture](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/FrenchOnionChickenCasserole-2-1200x800.jpg\"\/ "\\"Creamy,")
![\"Picture](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/FrenchOnionChickenCasserole-2-1200x800.jpg\" "\\"Creamy,")
<\/figure>\n<\/figure>\n