Description
This French Onion Chicken Casserole combines caramelized onions, tender chicken, and roasted cauliflower in a creamy chicken soup base, topped with melted cheddar or gouda cheese. It’s a comforting and hearty dish perfect for a cozy dinner, served warm with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Vegetables
- 3 large yellow onions, sliced
- 1 large cauliflower head, cut into bite sized florets
Protein
- 1 pound chicken breast, cut into bite sized pieces
Other Ingredients
- 2 tbsp olive oil
- Kosher salt and pepper, to taste
- 30 ounces cream of chicken soup (2 x 15 oz cans)
- 1 cup cheddar or gouda cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Caramelize Onions: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently until golden and lightly caramelized, about 15 minutes.
- Prepare Cauliflower: Meanwhile, cut the cauliflower into bite-sized florets and place them in a 9×13-inch casserole dish. Season with salt and pepper.
- Cook Chicken: Add the chicken pieces to the skillet with the caramelized onions. Season with salt and pepper. Cook until the chicken is about half-cooked and mostly no longer pink, approximately 8 minutes.
- Assemble Casserole: Transfer the onion and chicken mixture over the cauliflower in the casserole dish. Pour the 30 ounces of cream of chicken soup evenly over the top.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the oven for 35 minutes, or until the cauliflower is fork-tender.
- Add Cheese and Bake Uncovered: Remove the foil, sprinkle the shredded cheddar or gouda cheese on top, and continue baking uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 5-10 minutes before serving warm. Enjoy with crusty bread to soak up the creamy sauce.
Notes
- To replace cream of chicken soup, blend 1 and 1/2 cups broth with 1 and 1/2 tbsp cornstarch and 8 ounces softened cream cheese until smooth, then add to the casserole.
- Cut cauliflower into equally sized florets to ensure even cooking.
- Stir onions frequently while caramelizing to prevent burning; add a splash of water if they start to scorch.
- Briefly cooking the chicken before baking locks in moisture and prevents overcooking.
- Allow casserole to cool 5-10 minutes before serving as it will be very hot.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before reheating.
