French Onion Chicken Casserole

This quick and easy French Onion Chicken Casserole uses pantry staples and is a great recipe for leftover chicken or turkey. 

The holidays are coming, and we are all excited, right? What dish are you most looking forward to? I adore cornbread dressing, and another one of my favorites is the classic green bean casserole. I have tried lots of variations on this dish, but I always have a soft place in my heart for the original version with cream of mushroom soup and fried onions on top. That was one of the first dishes I learned to cook, and I made it a couple times a month throughout college and our newlywed years. It tastes familiar and comforting to me, and I always want it on the table for the holidays.

This chicken pasta casserole has the same nostalgic flavor of that classic holiday dish, but it’s a main meal instead of a side! It uses canned soup and those delicious french fried onions I love, plus it has chicken or turkey, a medley of vegetables, and cheese mixed in. That’s a balanced meal if I’ve ever heard of one :)

What are some of your favorite ways to enjoy Thanksgiving leftovers? Sandwiches and salads are great and all, but how about a warm, comforting casserole? This dish will taste wonderful with shredded or chopped turkey or chicken if you have extra on hand. In fact, it would be easy to make extra chicken and pasta for other recipes during the week and then whip this up in a flash on a busy night.

Want more easy casserole recipes? Check these out!

Taco Salad Casserole

Print Recipe

French Onion Chicken Casserole

This comforting chicken pasta casserole has french fried onions mixed in and on top. You'll love this dish for busy nights!

Votes: 4
Rating: 3.75
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Rate this recipe!

Prep Time

20 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 10.75 ounces canned reduced fat and sodium cream of chicken soup 10.75-oz.
• 1-1/4 cups milk
• 2 cups French's® Original French Fried Onions divided
• 12 ounces frozen vegetables of your choice (I used corn, peas, carrots, and green beans)
• 2 cups cooked chicken or turkey diced into bite-sized pieces
• 2 cups whole wheat noodles cooked and drained
• 1-1/2 cups shredded cheddar cheese divided

Prep Time 20 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 10.75 ounces canned reduced fat and sodium cream of chicken soup 10.75-oz. 1-1/4 cups milk 2 cups French's® Original French Fried Onions divided 12 ounces frozen vegetables of your choice (I used corn, peas, carrots, and green beans) 2 cups cooked chicken or turkey diced into bite-sized pieces 2 cups whole wheat noodles cooked and drained 1-1/2 cups shredded cheddar cheese divided

Votes: 4 Rating: 3.75 You: Rate this recipe!

Instructions

1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray and set aside.
2. Stir together soup, milk, 1 cup French-fried onions, vegetables, chicken (or turkey), cooked noodles, and 1/2 cup cheese in a large mixing bowl. Transfer to prepared baking dish, and bake in preheated oven for 30 minutes or until hot.
3. Carefully stir casserole, and top with remaining cheese and French-fried onions. Bake 5 minutes longer or until onions are golden.

Recipe Notes

• Adapted with permission from French's Food Company.
• Prep time includes cooking the pasta and chicken, but it will be much quicker if you have those made ahead of time.