French Onion Chicken Casserole with Egg Noodles


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 



    • 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 



      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
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