If you love the soup you'll love this hearty French onion chicken casserole! It's the ultimate comfort food with gooey cheese, caramelized onions, noodles, and tender chicken.
6cupsonionshalved and sliced thinly - about 2 large onions
¼teaspoonkosher salt
¼teaspoonpepper
2tablespoonsall-purpose flour
1ounceonion soup mix
2 ¼cupsbeef stock
2cupschicken cooked and shredded
8ouncesSwiss cheeseshredded (2 cups)
Topping
2tablespoonsbuttermelted
1cupPanko crispy bread crumbs
Instructions
Heat oven to 350°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside.
Cook and drain pasta as directed on package.
In 12-inch nonstick skillet, heat ¼ cup butter over medium-high heat.
Add onions, salt and pepper.
Cook 11 to 12 minutes, stirring occasionally, until onions are tender.
Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
Sprinkle flour over onions in skillet; cook and stir about 1 minute.
Stir in broth; heat to boiling, stirring constantly.
Simmer 1 to 2 minutes or until slightly thickened.
Remove from heat; stir in chicken and cooked pasta, mixing to combine.
Add half of the mixture to baking dish.
Sprinkle with half of the cheese.
Top with remaining pasta mixture, then remaining cheese.
Cover with aluminum foil and bake 20 minutes.
Topping
In small bowl mix the breadcrumbs and melted butter.
Remove the aluminum foil, sprinkle with the breadcrumb mixture and bake 10 more minutes, or until crispy and golden brown.
Notes
Expert Tip: Be sure to stir your roux often when you are making the sauce so that it doesn't burn.
If you're not in the mood for pasta, try using cooked rice or quinoa instead.
The amount of salt you use will depend on the brand of soup mix and beef stock. I used Lipton. You might need to adjust if needed.
Make sure to stir the sauce continuously to prevent lumps from forming.
Store any leftovers in an airtight container in the fridge for up to three days.Leftovers can also be frozen for up to three months. Be sure to wrap well in plastic wrap or aluminum foil.Thaw overnight in the refrigerator before heating up in a 325F oven.