4.92 stars (12 ratings)
24 Comments »
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Disclosure: This post is sponsored by Kettle Brand.As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
The coziest, most comforting casserole! With caramelized onions, rotisserie chicken, pasta and the best cream sauce!
So I feel like the end of November/December are pretty much the best months ever.
Why?
Well, the weather starts to cool down (meaning 60s for us Los Angelenos) and the chunky sweaters and Ugg boots start to come out.
That means all the cozy, comforting casseroles also make an appearance at this time, hence, making these the best months of the year, especially when a French onion casserole is involved.
Yes, we just totallycasseroledFrench onion soup!
Now don’t be intimidated by the cook time here. The only hard work per se is caramelizing the onions, which takes 15-20 minutes. After that, you’re using rotisserie chicken (hello, easiest shortcut ever) and other ingredients you typically have on hand for the most heavenly cream sauce of your life.
The best part is that you get to top this bad boy off with crushed Kettle Brand Salt and Fresh Ground Pepper Potato Chips.
And let me tell you. Yes, the cream sauce is gold and all but the chips make this casserole what it is. It’s perfectly salty and crunchy, making it the perfect complement to this cream sauce nirvana, and you’ll want chips in every single bite, desperately chasing it around with your fork as best as you can.
French Onion Chicken Noodle Casserole
Yield: 6 servings
Prep: 20 minutes minutes
Cook: 45 minutes minutes
Total: 1 hour hour 5 minutes minutes
The coziest, most comforting casserole! With caramelized onions, rotisserie chicken, pasta and the best cream sauce!
4.9 stars (12 ratings)
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Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 2 large sweet onions, sliced
- 2 tablespoons all-purpose flour
- 3 cloves garlic, minced
- ⅓ cup dry white wine
- 2 ½ cups chicken stock
- 3 cups shredded rotisserie chicken
- ¾ cup sour cream
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- 4 cups Kettle Brand Salt and Fresh Ground Pepper Potato Chips, lightly crushed
Instructions
Preheat oven to 350 degrees F.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large oven-proof skillet over medium high heat. Add onions, and cook, stirring often, until golden brown and caramelized, about 20 minutes.
Whisk in flour and garlic until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pan.
Stir in chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
Stir in pasta, chicken, sour cream, 3 tablespoons chives and parsley; season with salt and pepper, to taste. Top with potato chips.
Place into oven and bake until golden brown and bubbly, about 20 minutes.
Serve immediately, garnished with remaining 1 tablespoon chives, if desired.
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posted on November 25, 2018under chicken, entree, pasta
24 CommentsLeave a Comment »
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24 comments -
Susan McClyde — December 11, 2023 @ 1:16 PM Reply
This recipe is SO good. I halve it (only cooking for me and the hubs) and divide it into smaller trays so I can sprinkle the chips on top of a serving right before baking. The savory flavors and different textures are heavenly. This is a dish I will make again and again <3
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Lynn — October 25, 2023 @ 10:57 AM Reply
A new favorite for my husband! It is DAMN DELICIOUS! A keeper for sure that we will make again and again.
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Kathy — September 26, 2023 @ 11:46 AM Reply
Another great recipe from DD! Have made it twice now. Very nice flavor. My husband suggested adding some Worcestershire sauce. So we sprinkled it on our servings and it added a nice flavor. Next time I’ll add it to the recipe – just not sure how much. Will have to experiment. This recipe is a keeper!
-
Tammy Holmgren — January 17, 2023 @ 2:55 PM Reply
This was so delicious! Before it even baked you could tell this recipe was going to be a WINNER.
Thank you so much
-
Cindy Piccirillo — October 24, 2021 @ 10:23 AM Reply
How would this do as made ahead and just reheated? I make dinner for my daughter’s friend’s family every other week (the mom is going through chemo) and looking for new ideas. But it needs to be reheatable.
-
Pamela C Harriman — September 4, 2021 @ 2:28 PM Reply
I have a rotisserie chicken and I took all the meat off the carcass and will use this for the recipe. I can’t wait to make this because all of your recipes are really tasty.
-
Mary — January 14, 2021 @ 3:52 AM Reply
Quick, easy comfort food! The hardest part was having the patience to caramelize the onions. I was worried my family wouldn’t like it because there are so many onions, but in fact, they impart their flavor and kind of melted into the dish. I couldn’t find salt and pepper chips, so I just sprinkled a little extra pepper on top when it came out of the oven. I never print a recipe until I know all 6 of us like it. It’s being printed right now.
-
Robin McClure — August 20, 2020 @ 4:46 PM Reply
This was delicious!! I put it together just after noon, and refrigerated it. I had to go clean the pool, and then I put it in the oven at 300 degrees an hour before hubby got home from work. Topped with potato chips 15 minutes before we ate. Love, love the French onion flavor!! I love all your recipes, and use them often! Thanks Chungah!!
-
Marilyn — August 8, 2020 @ 1:56 PM Reply
Excellent! I had some mushrooms to use up, so I sauteed and added those. I also added a little thyme to them while cooking. I had Kettle Jalapeno chips, so that happened. Your recipes never disappoint.
-
Michele — February 8, 2019 @ 4:51 PM Reply
The caramelization takes patience (because who can resist the smell of sautéing onions???), but this recipe is officially in the dinner rotation!
-
Tane Davidson — January 19, 2019 @ 8:01 PM Reply
I just made this tonight, sans sour cream as I found out at the last minute I forgot to get some. But I surged ahead and it was so yummy anyway! That’s when you know it’s an awesome recipie when you can forget a main ingredient and it still works! Thank you for your culinary creativity!
-
Jana @ Damn Delicious — January 21, 2019 @ 6:28 PM Reply
So glad this turned out well for you!
-
Teresa — December 9, 2018 @ 6:28 PM Reply
This was really good! It’s very tasty and comforting, although we found it was missing some acid as written; I stirred in a dash of white wine vinegar before eating, and it fixed the problem. Definitely a keeper of a recipe!
-
Diana — December 1, 2018 @ 2:25 PM Reply
Y’all, I made this!!! Beside being super easy to whip up, this stuff is so delicious! I love the flavors of the onion and the noodles and, well, the chicken. In addition, I added frozen grilled chicken rather than rotisserie and added a bit of mozzarella cheese to the top before putting on the chips, and I think that added a lovely texture as well. Only advice would be to really mix everything around. I would highly reccomend this dish, I love that I essentially only used one pan for this.
-
Jana @ Damn Delicious — December 3, 2018 @ 8:33 AM Reply
Thanks, Diana!
-
Jamie — November 30, 2018 @ 12:43 PM Reply
Can you transfer to a casserole dish if you don’t have an oven-proof skillet?
-
Chungah @ Damn Delicious — November 30, 2018 @ 3:30 PM Reply
Yes, of course.
-
Benita — November 28, 2018 @ 3:59 PM Reply
Do the chips get soggy after being baked on top of the pasta sauce?
-
Chungah @ Damn Delicious — November 28, 2018 @ 4:31 PM Reply
Not at all! 🙂
-
Sarah — November 28, 2018 @ 8:58 AM Reply
Could you replace the wine for something else?
-
Chungah @ Damn Delicious — November 28, 2018 @ 11:11 AM Reply
Yes, you can substitute additional chicken stock.
-
Holly — November 27, 2018 @ 9:59 AM Reply
This sounds fantastic! It probably won’t be as good, but I may try this with some of my leftover Thanksgiving turkey instead of the chicken. I’m always looking for things to re-purpose leftover turkey, haha.
-
Richelle — November 26, 2018 @ 12:50 PM Reply
Wow! This looks amazing. Those potato chips really take it to the next level!
-
Terry M Hoey — November 26, 2018 @ 12:33 PM Reply
Sounds delicious. Thinking of smoking some chicken and then using the leftovers to try this. Thanks!
Susan McClyde — December 11, 2023 @ 1:16 PM Reply
This recipe is SO good. I halve it (only cooking for me and the hubs) and divide it into smaller trays so I can sprinkle the chips on top of a serving right before baking. The savory flavors and different textures are heavenly. This is a dish I will make again and again <3
Lynn — October 25, 2023 @ 10:57 AM Reply
A new favorite for my husband! It is DAMN DELICIOUS! A keeper for sure that we will make again and again.
Kathy — September 26, 2023 @ 11:46 AM Reply
Another great recipe from DD! Have made it twice now. Very nice flavor. My husband suggested adding some Worcestershire sauce. So we sprinkled it on our servings and it added a nice flavor. Next time I’ll add it to the recipe – just not sure how much. Will have to experiment. This recipe is a keeper!
Tammy Holmgren — January 17, 2023 @ 2:55 PM Reply
This was so delicious! Before it even baked you could tell this recipe was going to be a WINNER.
Thank you so much
Cindy Piccirillo — October 24, 2021 @ 10:23 AM Reply
How would this do as made ahead and just reheated? I make dinner for my daughter’s friend’s family every other week (the mom is going through chemo) and looking for new ideas. But it needs to be reheatable.
Pamela C Harriman — September 4, 2021 @ 2:28 PM Reply
I have a rotisserie chicken and I took all the meat off the carcass and will use this for the recipe. I can’t wait to make this because all of your recipes are really tasty.
Mary — January 14, 2021 @ 3:52 AM Reply
Quick, easy comfort food! The hardest part was having the patience to caramelize the onions. I was worried my family wouldn’t like it because there are so many onions, but in fact, they impart their flavor and kind of melted into the dish. I couldn’t find salt and pepper chips, so I just sprinkled a little extra pepper on top when it came out of the oven. I never print a recipe until I know all 6 of us like it. It’s being printed right now.
Robin McClure — August 20, 2020 @ 4:46 PM Reply
This was delicious!! I put it together just after noon, and refrigerated it. I had to go clean the pool, and then I put it in the oven at 300 degrees an hour before hubby got home from work. Topped with potato chips 15 minutes before we ate. Love, love the French onion flavor!! I love all your recipes, and use them often! Thanks Chungah!!
Marilyn — August 8, 2020 @ 1:56 PM Reply
Excellent! I had some mushrooms to use up, so I sauteed and added those. I also added a little thyme to them while cooking. I had Kettle Jalapeno chips, so that happened. Your recipes never disappoint.
Michele — February 8, 2019 @ 4:51 PM Reply
The caramelization takes patience (because who can resist the smell of sautéing onions???), but this recipe is officially in the dinner rotation!
Tane Davidson — January 19, 2019 @ 8:01 PM Reply
I just made this tonight, sans sour cream as I found out at the last minute I forgot to get some. But I surged ahead and it was so yummy anyway! That’s when you know it’s an awesome recipie when you can forget a main ingredient and it still works! Thank you for your culinary creativity!
-
Jana @ Damn Delicious — January 21, 2019 @ 6:28 PM Reply
So glad this turned out well for you!
Teresa — December 9, 2018 @ 6:28 PM Reply
This was really good! It’s very tasty and comforting, although we found it was missing some acid as written; I stirred in a dash of white wine vinegar before eating, and it fixed the problem. Definitely a keeper of a recipe!
Diana — December 1, 2018 @ 2:25 PM Reply
Y’all, I made this!!! Beside being super easy to whip up, this stuff is so delicious! I love the flavors of the onion and the noodles and, well, the chicken. In addition, I added frozen grilled chicken rather than rotisserie and added a bit of mozzarella cheese to the top before putting on the chips, and I think that added a lovely texture as well. Only advice would be to really mix everything around. I would highly reccomend this dish, I love that I essentially only used one pan for this.
-
Jana @ Damn Delicious — December 3, 2018 @ 8:33 AM Reply
Thanks, Diana!
Jamie — November 30, 2018 @ 12:43 PM Reply
Can you transfer to a casserole dish if you don’t have an oven-proof skillet?
-
Chungah @ Damn Delicious — November 30, 2018 @ 3:30 PM Reply
Yes, of course.
Benita — November 28, 2018 @ 3:59 PM Reply
Do the chips get soggy after being baked on top of the pasta sauce?
-
Chungah @ Damn Delicious — November 28, 2018 @ 4:31 PM Reply
Not at all! 🙂
Sarah — November 28, 2018 @ 8:58 AM Reply
Could you replace the wine for something else?
-
Chungah @ Damn Delicious — November 28, 2018 @ 11:11 AM Reply
Yes, you can substitute additional chicken stock.
Holly — November 27, 2018 @ 9:59 AM Reply
This sounds fantastic! It probably won’t be as good, but I may try this with some of my leftover Thanksgiving turkey instead of the chicken. I’m always looking for things to re-purpose leftover turkey, haha.
Richelle — November 26, 2018 @ 12:50 PM Reply
Wow! This looks amazing. Those potato chips really take it to the next level!
Terry M Hoey — November 26, 2018 @ 12:33 PM Reply
Sounds delicious. Thinking of smoking some chicken and then using the leftovers to try this. Thanks!
