Why You’ll Love This Recipe
This recipe takes all the rich, caramelized flavor of French onion soup and transforms it into a hearty, filling casserole with chicken and melted cheese. It’s incredibly easy to prepare, requires minimal ingredients, and delivers maximum comfort in every bite. Plus, it’s versatile enough to serve with pasta, rice, or crusty bread—or enjoy it as-is.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken (rotisserie chicken works great)
- Canned or homemade French onion soup
- Sour cream
- Cream cheese, softened
- Garlic powder
- Onion powder
- Salt and black pepper
- Shredded mozzarella cheese
- Shredded Swiss or Gruyère cheese
- French fried onions (for topping)
- Fresh parsley or thyme for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked chicken, French onion soup, sour cream, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until fully combined and creamy.
- Stir in half of the shredded mozzarella and Swiss cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining cheese, followed by a generous layer of French fried onions.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- Let cool for a few minutes, garnish with chopped parsley or thyme if desired, and serve warm.
Servings and timing
This recipe serves 6–8 people. Prep time is around 10 minutes, and bake time is 30 minutes, for a total time of approximately 40 minutes.
Variations
- Add cooked egg noodles, rice, or diced potatoes to make it even heartier.
- Use rotisserie turkey or leftover holiday meat instead of chicken.
- Stir in sautéed mushrooms or spinach for extra veggies.
- Substitute Greek yogurt for sour cream for a lighter option.
- Use provolone or cheddar cheese instead of Swiss or Gruyère, depending on your taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until hot and bubbly. To keep the topping crispy, cover loosely with foil and uncover during the last few minutes. This casserole can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned French onion soup?
Yes, canned French onion soup works perfectly and saves time. Just make sure it’s not too salty.
Can I use raw chicken?
No, this recipe calls for pre-cooked chicken. You can quickly poach, bake, or use rotisserie chicken.
What cheese works best?
Mozzarella and Swiss or Gruyère melt beautifully and complement the onion flavor, but you can use your favorite melty cheese.
Can I make this casserole ahead of time?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours in advance. Bake when ready to serve.
Is this casserole freezer-friendly?
Yes, freeze before baking or after fully cooled. Wrap tightly and freeze for up to 2 months.
What can I serve with this dish?
It pairs well with green salad, roasted vegetables, or crusty bread to soak up the sauce.
Can I make this without cream cheese?
Yes, though the texture will be slightly less creamy. You can use extra sour cream or Greek yogurt instead.
How do I make it gluten-free?
Use gluten-free French fried onions and check that your soup is gluten-free, or make homemade.
Will this work with leftover Thanksgiving turkey?
Absolutely—it’s a great way to repurpose cooked turkey.
Can I add pasta to make it more filling?
Yes, cooked pasta (like egg noodles or penne) can be mixed in before baking to make it a full one-dish meal.
Conclusion
Easy Chicken and French Onion Soup Casserole is a rich, satisfying dish that combines classic French flavors with down-home comfort. With its creamy filling, melty cheese, and crispy onion topping, it’s a casserole the whole family will love. Whether you’re using leftover chicken or prepping for the week ahead, this recipe is sure to become a staple in your dinner rotation.
PrintEasy Chicken and French Onion Soup Casserole
Easy Chicken and French Onion Soup Casserole blends the savory flavors of French onion soup with tender chicken, creamy sauce, and a crispy cheesy topping. It’s a cozy, crowd-pleasing dish perfect for family dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
- 4 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can (10.5 oz) French onion soup (or homemade)
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss or Gruyère cheese
- 1 1/2 cups French fried onions (for topping)
- Fresh parsley or thyme for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, French onion soup, sour cream, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
- Stir in half of the mozzarella and Swiss (or Gruyère) cheese.
- Spread the chicken mixture evenly into the prepared baking dish.
- Top with the remaining cheese, followed by French fried onions.
- Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden on top.
- Let rest for a few minutes before garnishing with parsley or thyme, if desired. Serve warm.
Notes
- Use low-sodium French onion soup if you’re sensitive to salt.
- Add cooked pasta, rice, or potatoes to make it a one-dish meal.
- Make ahead and refrigerate up to 24 hours before baking.
- Swap in leftover turkey or other cooked meats as needed.
- Freeze before or after baking for up to 2 months.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
