French Onion Chicken Casserole
Tender chicken and egg noodles are baked in a creamy sherry and onion sauce, topped with melted cheese and crispy fried onions.
Ingredients
- 12 oz wide egg noodles 340g
- 2 tbsp unsalted butter 28g
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces, 680g
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large yellow onion thinly sliced
- 1/3 cup dry sherry 80ml
- 1 can condensed cream of mushroom soup 10.5 oz / 298g
- 2 cups sour cream 450g
- 1 packet dry onion soup mix 1 oz / 28g
- 2 cups shredded sharp white cheddar or Gruyère cheese divided, 8 oz / 226g
- 1.5 cups French fried onions 105g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Cook egg noodles in a large pot of salted boiling water according to package directions for al dente. Drain and set aside.
- While the noodles cook, melt butter in a large skillet over medium-high heat. Add the chicken pieces and season with thyme, garlic powder, salt, and pepper. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Reduce the heat to medium, add the sliced onion to the skillet, and cook until it begins to soften, about 4-5 minutes. Pour in the sherry, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has mostly reduced.
- In a large bowl, combine the condensed soup, sour cream, dry onion soup mix, and 1 cup of the shredded cheese. Stir until smooth.
- Add the drained noodles and the chicken and onion mixture to the bowl with the sauce. Stir everything together until well combined.
- Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheese over the top.
- Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted.
- Remove the casserole from the oven and scatter the French fried onions evenly over the top. Return to the oven and bake for another 5-7 minutes, until the onions are golden brown. Ensure the chicken is cooked through by checking it has reached an internal temperature of 165°F (74°C). Let it rest for a few minutes before serving.
Notes
Food Safety: For safe consumption, poultry should always be cooked to a minimum internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of a chicken piece to verify.
Cheese Choice: While sharp white cheddar is great, using Gruyère cheese will give the casserole a flavor profile that is even closer to traditional French onion soup.
No Sherry: If you prefer not to cook with alcohol, you can substitute the dry sherry with an equal amount of chicken or beef broth.
Noodle Tip: Be careful not to overcook the egg noodles in the initial step. They will continue to cook in the oven, so boiling them just until al dente prevents them from becoming mushy.