Description
This French Onion Chicken Casserole is a comforting and hearty dish featuring sautéed caramelized onions, tender chicken breast, and cauliflower all baked in creamy chicken soup and topped with melted cheddar or gouda cheese. Perfect for a family dinner, it combines rich flavors with a creamy texture that’s sure to satisfy.
Ingredients
Scale
Main 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 cans)
- 1 cup cheddar or gouda cheese, shredded
Instructions
- Preheat the oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Sauté the onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently until they are golden and lightly caramelized, about 15 minutes.
- Prepare cauliflower: While the onions cook, cut the cauliflower head into bite-sized florets. Place them evenly in a 9×13-inch casserole dish and season with salt and pepper.
- Cook the chicken: Add the bite-sized chicken breast pieces to the skillet with the caramelized onions. Season with salt and pepper and cook until the chicken is mostly cooked through and no longer pink, about 8 minutes.
- Combine in casserole: Pour the chicken and onion 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 finish baking: Remove the foil, sprinkle the shredded cheese over the casserole, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve warm: Let the casserole cool slightly for 5-10 minutes after baking. Serve warm, optionally with crusty bread to enjoy the delicious creamy sauce.
Notes
- To replace canned cream of chicken soup, mix 1 and 1/2 cups chicken broth with 1 and 1/2 tablespoons cornstarch and 8 ounces softened cream cheese. Blend until smooth and use as a substitute.
- Cut cauliflower into evenly sized florets to ensure even cooking.
- Stir onions often when cooking to prevent burning. Add a splash of water if onions begin to scorch to scrape up browned bits and promote even caramelization.
- Cooking chicken briefly before baking locks in moisture and prevents overcooking in the casserole.
- Let the casserole cool for 5-10 minutes before serving as it will be very hot right out of the oven.
- Store leftovers in airtight containers in the fridge for up to 3 days.
- For freezing, wrap tightly with plastic wrap and foil or store in airtight container for up to 3 months. Thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
