French Onion Chicken Casserole
Find all the flavors of French onion soup in this cozy casserole. With caramelised onions, tender chunks of chicken and cauliflower, baked in creamed chicken soup and topped with a layer of melted cheese. Don't forget the crusty bread for scooping!
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 3 large yellow onions sliced
- 1 pound chicken breast cut into bite sized pieces
- Kosher salt and pepper to taste
- 1 large cauliflower head cut into bite sized florets
- 30 ounces cream of chicken soup 2 x 15oz can, see note
- 1 cup cheddar or gouda cheese shredded
Instructions
- Preheat the oven to 350°F.
- Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 3 large yellow onions (sliced) and sautee,stirring frequently until golden and lightly caramelized, about 12-15 minutes.
- Meanwhile, cut the 1 large cauliflower head into bite-sized florets and place them in a 9x13-inch casserole dish. Sprinkle it with some salt and pepper.
- Once the onions are done, add in the 1 pound chicken breast (cut into bite-sized pieces) and season with salt and pepper. Cook until the chicken is half-cooked and mostly no longer pink, about 6-8 minutes.
- Add the mixture to the cauliflower. Pour the 30 ounces cream of chicken soup. Cover the dish with aluminum foil and bake for 30-35 minutes, until the cauliflower is just fork-tender.
- Uncover, sprinkle with the 1 cup cheddar or gouda cheese (shredded), and continue to bake for 15 minutes.
- Serve warm with crusty bread, because there's a lot of delicious creamy sauce in there!
Notes
Tips:
- To replace the creamed chicken soup: If you would rather not use canned creamed chicken soup, then use 1 and 1/2 cups broth/stock with 1-1/2 tbsp cornstarch and 8-ounces cream cheese (softened, at room temp to help emulsify). Should be blended until smooth, then added to the casserole.
- Cut the cauliflower into equally sized florets so that they cook at the same rate.
- Keep an eye on the onions and stir them often as they cook so that they don't catch and burn.
- If the onions are scorching on the bottom of the pan, add a splash of water as they cook. This will help you scrape up any crusty bits from the bottom of the pan and help the onions brown more evenly.
- Briefly cooking the chicken locks in moisture and prevents it from overcooking as the casserole bakes.
- Let the casserole cool for 5-10 minutes before serving, as it will be very hot straight from the oven!
Storage:
- Fridge: Allow the baked casserole to cool completely, transfer leftovers to an airtight container, and chill in the fridge for up to 3 days.
- Freezer: Allow the baked casserole to cool completely. Wrap the whole dish in plastic wrap, followed by a layer of aluminum foil, and freeze. Alternatively, transfer leftovers to an airtight container and freeze. It can be stored in the freezer for up to 3 months. Allow to thaw overnight in the fridge before removing the plastic wrap and reheating.
Nutrition
Calories: 397kcal | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1639mg | Potassium: 892mg | Fiber: 4g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 74mg | Calcium: 205mg | Iron: 3mg