Description
This French Onion Chicken Casserole is a comforting and creamy dish featuring caramelized onions, tender chicken, and cauliflower, all baked together with a savory cream of chicken soup base and topped with melted cheddar or gouda cheese. Perfect for a hearty family meal, it combines rich flavors and a delightful texture.
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 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 3 large yellow onions and sauté, stirring frequently, until they become golden and lightly caramelized, about 15 minutes. Stir often to avoid burning and add a splash of water if they start to scorch to help them brown evenly.
- Prepare Cauliflower: While the onions cook, cut the large cauliflower head into bite-sized florets. Place the florets in a 9×13-inch casserole dish and season with salt and pepper.
- Cook Chicken: Add the 1 pound of 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 in the center, about 8 minutes. This locks in moisture and prevents overcooking during baking.
- Combine Components: Pour the cooked chicken and onion mixture over the cauliflower in the casserole dish. Then pour the 30 ounces of cream of chicken soup evenly over everything.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes, until the cauliflower is just fork-tender and the flavors meld.
- Add Cheese and Finish Baking: Remove the foil and sprinkle 1 cup of shredded cheddar or gouda cheese over the top. Return the casserole to the oven and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 5 to 10 minutes before serving warm. It pairs wonderfully with crusty bread to soak up the creamy sauce.
Notes
- To replace the cream of chicken soup, blend 1 and 1/2 cups broth or stock with 1 and 1/2 tablespoons cornstarch and 8 ounces softened cream cheese until smooth before adding to the casserole.
- Cut cauliflower florets evenly to ensure consistent cooking.
- Stir onions often while cooking to prevent burning and promote even caramelization; add water if onions start sticking or scorching.
- Partially cooking chicken beforehand helps keep it moist and tender in the casserole.
- Allow casserole to cool slightly before serving to avoid burns and help it set.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze wrapped tightly for up to 3 months. Thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
