Check out what my friends over at Plain Chicken had to say about this amazing French Onion Chicken Casserole:
“To up the onion flavor, I topped the casserole with a can of fried onions. This was SO good. We ate this for dinner and leftover for lunch a few days. This would also be a good freezer meal. Just mix up the casserole and pop in the freezer until you are ready to serve it. Let the casserole thaw in the fridge all day. If it is still frozen when you are ready to bake, add about 15 minutes to the baking time.”
I am in total agreeance with Plain Chicken up topping the casserole with French fried onions. It really gives the meal a crunchy kick of powerful flavor. It is very good and even the pickiest of eaters will enjoy sitting down to a meal like this.
Ingredients
4 cups cooked chopped Tyson chicken
2 cans Campbell’s cream of chicken soup
16 oz container Dean’s French Onion Dip
1 cup Kraft cheddar cheese
12 oz No Yolks egg noodles
1 cup crushed French’s French fried onions
Instructions:
Cook No Yolks egg noodles according to package directions, drain.
Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with Pam cooking spray.
Combine Tyson chicken, Campbell’s soup, Dean’s dip, and Kraft 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.
USE RED NEXT PAGE LINK BELOW
Quick Tip: I like to toss in a can of sweet peas to this casserole. It’s very hearty!
Thank you to Plain Chicken for this fabulous recipe.
