French Onion Chicken Casserole

• 2 tablespoons olive oil
• 3 cups thinly sliced onions
• 2 cloves garlic, minced
• 2 cups cooked and shredded chicken
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded Swiss cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 cups crushed French fried onions
• 1/4 cup butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat; add onions and cook until caramelized, about 15 minutes.
3. 3 Add garlic to the skillet and cook for another minute.
4. 4 In a large bowl, mix cooked chicken, caramelized onions, soup, milk, Swiss cheese, Parmesan, thyme, salt, and pepper.
5. 5 Spread the mixture into a greased 9x13 inch baking dish.
6. 6 Dot with butter and sprinkle crushed French fried onions on top.
7. 7 Bake for 30-40 minutes until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowl

Variations

• Add diced ham for extra protein or use turkey instead of chicken for a lighter option.

Substitutions

• If Swiss cheese is unavailable, use Gruyère or another melty cheese.

Pairings

• Pairs well with a Pinot Noir or a crisp Sauvignon Blanc.

Nutrition

Tips

• For best flavor, caramelize the onions slowly over low heat.
• This casserole can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.

FAQ