Description
This French Onion Chicken Casserole combines tender chicken, caramelized onions, and cauliflower baked in creamy soup and topped with melted cheddar or gouda cheese, creating a comforting and satisfying meal perfect for family dinners.
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.
- Sauté Onions - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently, until they are golden and lightly caramelized, which takes about 15 minutes.
- Prepare Cauliflower - While the onions cook, cut the cauliflower into bite-sized florets and place them evenly in a 9×13-inch casserole dish. Season with salt and pepper to taste.
- Cook Chicken - Add the chicken pieces to the skillet with the onions, season with salt and pepper, and cook until the chicken is halfway cooked and mostly no longer pink, about 8 minutes.
- Combine Ingredients - Pour the cooked chicken and onion mixture over the cauliflower in the casserole dish. Then, add the 30 ounces of cream of chicken soup evenly over the top.
- Bake Covered - Cover the casserole dish with aluminum foil and bake for 35 minutes, or until the cauliflower is just fork-tender.
- Add Cheese and Bake - Remove the foil and sprinkle the shredded cheddar or gouda cheese over the casserole. 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, ideally with crusty bread to enjoy the creamy sauce.
Notes
- If you prefer not to use canned cream of chicken soup, substitute with a homemade sauce made from 1 1/2 cups broth or stock, 1 1/2 tablespoons cornstarch, and 8 ounces softened cream cheese blended until smooth.
- Cut cauliflower into uniform florets to ensure even cooking.
- Stir onions frequently while sautéing to prevent burning; add a splash of water if they start to scorch to help them brown evenly.
- Cooking the chicken briefly before baking locks in moisture and prevents overcooking.
- Allow casserole to cool 5-10 minutes before serving to avoid burns from the hot dish.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped tightly for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 80 mg
