French Onion Chicken Casserole with Egg Noodles

 

Poultry

Total Time: 1 hour 15 mins

Prep Time: 45 mins

Cook Time: 30 mins

Yield: 8 servings as a side dish, 4 servings as a main dish 

Equipment:

• Mixing bowl
  
• 13x9 Baker
• Oven gloves 
• Rubber Spatulas
• Disposable Gloves (for shredding chicken, if desired)

Ingredients

• 12 oz egg noodles, cooked
• 2 Tbsp unsalted butter 
• 1 white onion, thinly sliced 
• 1 fully-cooked rotisserie chicken, meat removed and shredded 
• 16 oz french onion dip 
• 10 oz can cream of chicken condensed soup 
• 1 cup half & half 
• Salt and pepper 
• 3 Tbsp chives, plus more for garnish 
• 2 cups shredded Monterey Jack cheese, divided 
• 1/2 cup grated parmesan cheese 
• 1 cup french fried onions 

Directions

1. Preheat oven to 350.
2. Cook noodles in salted water about 8 minutes. 
3. While noodles cook, caramelize onions and butter in a pan, about 10-15 minutes. 
4. Pull the meat from the chicken and fully shred. 
5. Drain noodles well, and add to a large mixing bowl. 
6. Add the chicken, caramelized onions, soup, dip, half & half, 1 cup Monterey Jack cheese, parmesan, and chives to the bowl with the noodles and mix well. Season with salt and pepper to taste.
7. Add to a 13x9 baking dish, cover with the last cup of cheese and fried onions.
8. Bake about 30 minutes or until golden brown and bubbly. 
9. Serve hot with chives as a garnish