French Onion Chicken Casserole

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French Onion Chicken Casserole is a comforting dinner you’ll love throwing into your weeknight routine. Tender egg noodles are nestled in a casserole dish with chicken, making each bite oh so filling. The best part? The creamy french onion mixture that coats every bite. Oh, and you can’t forget the crunchy fried onions on top!

Our love for french onion is so deep. French onion flavored ANYTHING is always a big hit in our home! If you feel similarly, satisfy your craving with more recipes like French Onion Cream Cheese Dip and classic French Onion Soup!

Scoop of chicken casserole being lifted from a dish.

French Onion Chicken Casserole 

It’s officially the season of comfort food! The weather has cooled down to downright chilly temperatures across the nation.

Set aside all of those salads and wraps, because it’s time to preheat the oven and make some hearty casseroles that will warm your body and soul.

French Onion Chicken Casserole is filling, creamy, and packed with the BEST french onion flavor. You’ll be craving this easy to make casserole all winter long!

How to Make French Onion Chicken Casserole

This casserole requires just 10 minutes of prep time. It’s such a stress-free dinner recipe!

  1. Preheat the oven to 350°F and grease a 9×13 baking dish. 
  2. Cook the egg noodles. Drain them, run cold water over them, drain again and set aside. 
  3. Mix the french onion dip, cream of chicken soup, and Worcestershire sauce in a skillet over low-medium heat. 
  4. Stir in the chicken and half and half if using. 
  5. Stir the noodles into the chicken mixture. 
  6. Spread the mixture evenly into the prepared dish and top with shredded cheese.
  7. Bake for 15 minutes. Add the fried onions on top of the casserole, then bake for another 5-10 minutes.
Cream of chicken soup and french onion dip in a pan.
Unbaked chicken casserole in a casserole dish.
Shredded chicken in a pan with creamy sauce.
Top down view of crispy french fried onions being added to a casserole.

Tips for the Best French Onion Chicken Casserole

  • Feel free to use 8 or 12 ounces of egg noodles. Using 8 ounces will yield less in volume but a creamier casserole. Using 12 ounces will yield more casserole but the noodles will soak up more of the sauce.
  • Some parts of the chicken are drier than others. After the chicken gets added to the sauce, you may need to add half and half, sour cream, or heavy cream to the sauce to loosen everything up a bit. If the chicken is dry, it will soak up the sauce leaving little for the casserole. The extra liquid isn’t necessary but it’s great to have if needed.
  • To save some time, consider just shredding the meat from an already cooked rotisserie chicken from the grocery store. 


Refrigerator: French Onion Chicken Casserole stores well in the refrigerator in an airtight container for 4 to 5 days. Reheat in the microwave on half power until heated through.

Freezer: This casserole freezes well. Prepare up to the point of adding the french fried onions but leave them off. Wrap the unbaked casserole in a layer of plastic wrap followed by a layer of aluminum foil (or prepare in an aluminum foil pan). Freeze for up to 2 months.

Reheating from frozen: Thaw in the refrigerator before baking as written. Add the fried onions 5 to 10 minutes before the casserole finishes baking.

French onion chicken casserole on a plates.

What brand of french onion dip should I use?

Any refrigerated brand will do the trick! We recommend choosing a jar that you already know you like. 

Do I have to shred the mozzarella cheese myself?

Pre-shredded cheese is coated in an anti-caking powder that prevents the cheese from sticking together. For the best results, we recommend shredding the cheese yourself. 

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Scoop of french onion chicken casserole on two plates.

French Onion Chicken Casserole

4.8 from 6 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 Servings


  • 8 to 12 ounces wide egg noodles, uncooked
  • 16 ounces onion dip, refrigerated variety
  • 10 ½ ounces cream of chicken soup, 1 can
  • 1 tablespoon Worcestershire sauce
  • 1 pound cooked chicken, shredded or diced (leftover rotisserie chicken is a good option)
  • ½ to 1 cup half and half, may substitute with heavy cream or sour cream (optional)
  • 1 ½ cups mozzarella cheese, shredded off the block
  • 6 ounces French fried onions


  • Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish. Set aside.
  • Cook the egg noodles according to al dente, about 1 to 2 minutes less than the package directions. Drain, run cold water over the noodles, drain again, and set aside.
    8 to 12 ounces wide egg noodles
  • While the noodles cook, heat a large skillet over low-medium heat. Add the French onion dip, cream of chicken soup and Worcestershire sauce. Cook until the mixture is warmed through but not boiling.
    16 ounces onion dip
    10 ½ ounces cream of chicken soup
    1 tablespoon Worcestershire sauce
  • Add the chicken and half and half if using. Stir to combine.
    1 pound cooked chicken
    ½ to 1 cup half and half
  • Combine the pasta noodles and chicken mixture, then transfer to the prepared casserole dish. Top with the shredded cheese.
    1 ½ cups mozzarella cheese
  • Cover and bake for 15 minutes. Remove the casserole from the oven and add the French fried onions. Return the casserole to the oven, and bake uncovered for an additional 5 to 10 minutes until the French fried onions are lightly browned.
    6 ounces French fried onions
  • Serve warm! See post for tips, FAQs, and storage options.


*This casserole is similar to our French Onion Beef Casserole with a few modifications.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Some parts of the chicken are drier than others. After the chicken gets added to the sauce, you may need to add half and half, heavy cream, or sour cream to loosen it up a bit. If the chicken is dry, it will soak up the sauce leaving little for the casserole. The extra liquid isn’t necessary but it’s great to have if needed.
*We love making this casserole as a pasta dish, but you can always omit the noodles and use the chicken, sauce, and fried onions!


Serving: 1cup | Calories: 438kcal | Carbohydrates: 30g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 792mg | Potassium: 412mg | Fiber: 1g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 0.3mg | Calcium: 174mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. Thank you! My husband said, “Mom, this is good,and it will be even better tomorrow!” We are a big fan of leftovers! 😊

    1. Thank you Susan! Kim and I are thrilled you and your husband enjoyed the casserole. Thank you again for commenting and rating the recipe. Have a lovely day 🙂

4.84 from 6 votes (5 ratings without comment)

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