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French Onion Chicken Casserole

A warm and savory casserole made with shredded chicken folded into a creamy French onion dip base, topped with crispy fried onions and baked until bubbling.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked chopped chicken leftover, rotisserie or poached chicken work well
  • 1 cup shredded cheddar cheese sharp or mild, depending on preference
  • 1 cup refrigerated sour cream French Onion Dip
  • 1 can (10.5-oz) unsalted cream of chicken soup
  • 1 can (2.8-oz) French fried onions reserve a few for garnish, if desired

Method
 

Preparation
  1. Preheat oven to 350°F. Lightly spray a 9x9-inch baking dish with cooking spray.
  2. In a large bowl, combine the chopped cooked chicken, shredded cheddar, French onion dip, and the can of cream of chicken soup. Mix until evenly combined and creamy.
  3. Spread the chicken mixture into the prepared baking dish in an even layer.
  4. Sprinkle the can of French fried onions evenly over the top. Save a small handful to add after baking if you want extra crunch.
  5. Bake uncovered for 30 to 40 minutes, until the casserole is hot and bubbly and the onions on top are golden. If the top browns too quickly, loosely tent with foil.
  6. Let rest for 5 minutes before serving to allow the casserole to settle.

Notes

Storage: Store leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F covered with foil, or microwave individual portions until hot. Freeze cooled casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.