French Onion Chicken Casserole
French Onion Chicken Casserole is tender chicken pieces baked with caramelized onions, beef broth gravy, melted Swiss cheese, and topped with flaky biscuits. It takes the yummy flavors of French onion soup and turns it into a filling meal. Ready in about an hour with some hands-off baking time. Perfect for family dinners when you want some comfort food everyone will love.
French onion soup is amazing! I can’t get enough of the melted cheese, those onions, and that thick slice of bread on top. The best one I’ve ever had was at an Irish restaurant and they put stout in their broth.
But it’s not enough for a full meal. Well, it is if I eat 2-3 bowls. It’s not like other soups, like this busy day soup, that’s full of meat and vegetables. The broth is the star.
So I came up with a main dish that has all those yummy flavors but adds in some chicken and vegetables too. That counts, right? It’s an actual dinner, not just soup. It’s also a delicious French onion dip too!
More Chicken Dinner Recipes
- Crunchy Chicken Casserole – Crispy cornflake topping
- 4 Ingredient Chicken and Stuffing – Minimal prep, super easy
- Crockpot Pulled BBQ Chicken – Hands-off shredded chicken sandwiches
- Crockpot Crack Chicken – Addictive bacon and ranch for sliders
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken: Cooked, shredded chicken is perfect. I love to use rotisserie chicken for extra flavor and quicker prep. Great with pork chops too!
- Sour cream: This is the secret ingredient to the creaminess. Regular works best but you can swap in low fat or fat free. Greek yogurt is a great substitute.
- Caramelized onions: Caramelized onions can be done in a saucepan with about one tablespoon of olive oil per onion. On medium heat, stir every 30 seconds until golden brown.
- Beef bouillon granules: Alternatively, beef broth or broth concentrate (paste) it will be just as good!
- Grands Buttermilk Biscuits: Buttermilk is my go to, but any canned biscuits will do. You can also make your own or use these brown and serve dinner rolls.
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How To Make French Onion Chicken Casserole
- Preheat the oven to 350°F, and prep a 9×13 baking dish with cooking spray.
- In a large mixing bowl, combine the chicken, mayo, sour cream, heavy cream, bouillon, salt, pepper, garlic powder, and sage.
- Lastly mix in green beans and caramelized onions. Fold gently so you don’t break them down.
- Spread the chicken mixture into the prepared casserole dish.
- Bake at 350°F for 20 minutes. Remove from the oven. Top with the Swiss cheese and evenly spread quarters of the rolls on top of the casserole. Brush with melted butter.
- Return to the oven and bake for 20 minutes or until the biscuits are cooked and golden brown.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Wrap any leftovers tightly or store in an air tight food storage container. They will keep for 3-4 days. Reheat in the microwave or the oven until heated through.
Reheating tip: Add a little broth to the bottom of the dish to keep it from drying out. Add pat of butter to top of the biscuit when serving!
Prep Ahead & Freezer Instructions
Make Ahead: Prep entire casserole, cover tightly, refrigerate up to 24 hours before baking. Perfect for busy nights!
Freezer Instructions:
- Assemble casserole completely
- Wrap tightly in plastic wrap, then aluminum foil
- Freeze up to 2 months
- Thaw in fridge overnight
- Bake as directed
Pro tip: The beauty of casseroles is they freeze beautifully and are ready to serve after thawing then baking.
Variations
- Use shredded chicken thighs instead of breasts
- Make super easy version with cream of chicken soup
- Substitute brioche buns for biscuits for a sweeter flavor
- Use French baguette slices for authentic French taste
- Top with French fried onions instead of biscuits for some crunch
- Serve over cooked egg noodles
- Add mushrooms with the onions
- Use Gruyere instead of Swiss for more authentic flavor
Frequently Asked Questions
Store leftovers in the refrigerator for 4-5 days. Wrap tightly in plastic wrap or aluminum foil, or store in airtight container. When reheating, add pat of butter to top of the biscuits so they don’t dry out.
Yes! Casseroles freeze beautifully. This one stays good in freezer up to 2 months. Wrap tightly, thaw overnight in the fridge before baking.
Absolutely! Try French baguette slices, dinner rolls, or brioche buns. They make it extra rich.
Yes! Shredded chicken thighs work great and stay even juicier. Use whatever you prefer.
Use cream of chicken soup instead of the sour cream mixture. It’s still delicious, just less work.
Cooked egg noodles or French fried onions on top both work great! They give it a slightly different texture, but it’s still delicious.
Recipe Tips & Tricks
- Prevent sticking: Use cooking spray for easy cleanup.
- Chicken: Chicken breasts or shredded thighs both work but thighs stay juicier. Especially if freezing.
- Super easy version: Use cream of chicken soup instead of making sauce from scratch
- Make ahead: Prep the whole casserole in advance which is perfect for busy nights.
- Biscuit substitutes: Try French baguette slices, brioche buns or dinner rolls.
- Different topping: Skip the biscuits and use cooked egg noodles or French fried onions instead.
- Freezer-friendly: Make and freeze up to 2 months for a quick dinner ready to bake.
French onion soup is one of my favorite soups, but not nearly as filling or tasty as french onion chicken casserole recipe!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
French Onion Chicken Casserole Recipe
Ingredients
- 4 cups chicken cooked, diced or shredded
- ½ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons beef bouillon granules
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon rubbed sage
- ½ teaspoon garlic powder
- 1½ cups green beans french cut
- 1½ cups caramelized onions
- 8 slices Swiss cheese
- 16 ounces Grands buttermilk biscuits 1 can of 8
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350F. Prepare a 9×13 casserole dish with cooking spray.
- In a large mixing bowl, combine the cooked chicken, mayo, sour cream, heavy cream, bouillon, salt, pepper, and sage.
- Toss to combine thoroughly.
- Spread the mixture in an even layer in the prepared baking dish.
- Bake at 350F for 30 minutes.
- Carefully remove from the oven, Top with sliced cheese, making sure to cover the whole top of the casserole.
- Cut the biscuits into quarters. Spread the biscuit quarters over the cheese, covering as much as possible.
- Brush with melted butter.
- Return to the oven and bake for 20 minutes or until the biscuits are golden brown and the internal temperature of the dish as reached 165F.
- Remove and serve warm!
Notes
- Prevent sticking: Use cooking spray for easy cleanup.
- Chicken: Chicken breasts or shredded thighs both work but thighs stay juicier. Especially if freezing.
- Super easy version: Use cream of chicken soup instead of making sauce from scratch
- Make ahead: Prep the whole casserole in advance which is perfect for busy nights.
- Biscuit substitutes: Try French baguette slices, brioche buns or dinner rolls.
- Different topping: Skip the biscuits and use cooked egg noodles or French fried onions instead.
- Freezer-friendly: Make and freeze up to 2 months for a quick dinner ready to bake.
Nutrition
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