French Onion Chicken Noodle Casserole Recipes

CRUNCHY ONION & CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Cook noodles according to package directions.
• Combine cooked, cubed Chicken breast, cream of chicken Soup, milk, 1 cup french fried onions, sauteed veggies, cooked noodles and 1/2 cup cheese and pour into a greased 2 Quart Casserole dish. Cover with foil and bake for 30 minutes. Combine the other cup of french fried onions and other cup of cheese. Remove foil from casserole and top with cheddar cheese and french fried onion mixture. Bake for 5 more minutes or until cheese is melted! Enjoy!!!

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Spray 9x13 casserole dish with cooking spray or olive oil - set aside
• Cook egg noodles to package directions - drain
• In a large bowl, combine cooked noodles, cooked chicken, soup, dip, cheddar cheese & 1 cup of the mozzarella cheese - stir well to combine
• Transfer to prepared baking dish
• Top with remaining mozzarella cheese & fried onions
• Bake 25-30 minutes or until hot & bubbling

FRENCH ONION CHICKEN NOODLE CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Bake for 25 to 30 minutes, until heated through. Top with crushed french fried onions and bake for 10 more minutes or until onions are lightly browned.

FRENCH ONION CHICKEN NOODLE CASSEROLE | PLAIN CHICKEN RECIPE - (4.2/5)

Steps:

• Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Top with crushed french fried onions. Bake for 25-30 minutes, until heated through.

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Slice the onions ¼ inch thick and set aside. A mandoline slicer makes this quick and easy.
• Shred the mozzarella and set aside. Low moisture mozzarella shredded from a block melts the best.
• Butterfly the chicken and cut the seam to create two thinner pieces of equal size. Pat dry and season with Italian seasoning, salt, and pepper.
• Heat the oil in a large pot or dutch oven over medium-high heat. Sear the chicken on each side for 4-5 minutes, until light golden brown. The bottom of the chicken will release from the pan once searing is complete.
• Carefully remove the chicken and leave 1 tablespoon of oil in the pot. Let the chicken rest for 5-8 minutes prior to cutting into bite-sized cubes.
• Reduce heat to medium and melt the butter. Add the onion slices and toss to coat.
• Partially cover and stir occasionally. Reduce heat if they begin to cook too quickly.
• Allow them to reduce significantly over the course of 40 minutes, they will eventually turn a caramel color and begin to foam. (See post above for visual.)
• Add the thyme towards during the last few minutes of cooking.
• Add the chicken broth, beef broth, and water to the pot. Bring to a gently boil and add the pasta.
• Let the pasta gently boil uncovered for about 7 minutes, until no more than al dente. Stir occasionally.
• Remove from heat. Add the onion dip, cream of chicken soup, mozzarella cheese, and cubed chicken. Stir to combine.
• Transfer to a lightly greased 9 x 13 casserole dish.
• Remove the puff pastry from the fridge and gently unroll. Place it over the casserole dish and use a paring knife to remove excess dough around the edges.
• Optional: Combine the egg + a splash of cold water, whisk to combine and brush a very light coating over the top of the pastry.
• Bake at 400 degrees for 20 minutes. Remove from the oven and serve!

FRENCH ONION NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
• While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
• Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
• Bake until the topping is golden brown, 35 to 40 minutes.