Description
This French Onion Chicken Casserole combines caramelized onions, tender chicken, and cauliflower baked in a creamy chicken soup sauce, topped with melted cheddar or gouda cheese for a comforting and hearty meal perfect for family dinners.
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
- 30 ounces cream of chicken soup (2 x 15 oz cans)
- 1 cup cheddar or gouda cheese, shredded
- Kosher salt and pepper, to taste
Instructions
- Preheat oven: Preheat the oven to 350°F to get it ready 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 they turn golden and lightly caramelize, about 15 minutes.
- Prepare cauliflower: While onions cook, cut the cauliflower into bite-sized florets and place them evenly in a 9×13-inch casserole dish. Sprinkle with salt and pepper.
- Cook chicken: Once the onions are caramelized, add the chicken pieces to the skillet. Season with salt and pepper and cook until the chicken is halfway cooked and mostly no longer pink, about 8 minutes.
- Combine and bake: Transfer the chicken and onion mixture over the cauliflower in the casserole dish. Pour the cream of chicken soup evenly over the top. Cover with aluminum foil and bake for 35 minutes until cauliflower is fork-tender.
- Add cheese and finish baking: Remove the foil, sprinkle shredded cheddar or gouda cheese over the casserole, and bake uncovered for an additional 15 minutes until cheese is melted and bubbly.
- Serve: Let the casserole cool for 5-10 minutes before serving. Enjoy warm, ideally with crusty bread to soak up the creamy sauce.
Notes
- You can substitute canned cream of chicken soup with a homemade mixture of 1.5 cups broth, 1.5 tbsp cornstarch, and 8 ounces softened cream cheese, blended until smooth.
- Cut cauliflower florets evenly to ensure even cooking.
- Stir onions frequently while caramelizing to prevent burning; add a splash of water if they start scorching to scrape up browned bits and encourage even caramelization.
- Cooking chicken briefly locks in moisture and prevents overcooking during baking.
- Allow casserole to cool 5-10 minutes before serving as it will be very hot straight from the oven.
- Store leftovers in an airtight container in the fridge for up to 3 days or wrapped tightly and frozen for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
