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French Onion Chicken Casserole

A comforting casserole featuring tender chicken in a creamy, savory onion sauce topped with melted cheese and crispy onions, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken (shredded or diced) Use halal-certified ingredients to keep this dish compliant.
  • 2 large onions (sliced thin)
  • 2 tablespoons olive oil
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream Can be substituted with Greek yogurt or sour cream.
  • 1.5 cups shredded cheese (mozzarella or cheddar)
  • 1 teaspoon garlic powder
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon dried thyme
  • 0.5 cup crispy fried onions (optional) Adds extra crunch.

Method
 

Preparation
  1. Caramelize the onions: In a large skillet, heat olive oil over medium heat. Add the sliced onions, stirring occasionally, until they become golden brown, about 10-15 minutes.
  2. Prepare chicken mixture: Add the cooked chicken to the skillet with the caramelized onions. Pour in the chicken broth and heavy cream, mixing well to combine. Season with garlic powder, salt, pepper, and thyme.
  3. Transfer to casserole dish: Pour the chicken and onion mixture into a greased baking dish and spread it evenly.
  4. Add cheese: Sprinkle the shredded cheese generously over the top of the casserole.
  5. Bake: Preheat your oven to 350°F (175°C) and bake the casserole for 30 minutes or until the cheese is bubbling and golden.
  6. Top with crispy onions: If desired, sprinkle crispy fried onions on top during the last 5 minutes of baking for extra crunch.
  7. Serve and enjoy: Allow it to sit for a few minutes before serving, and then dig in!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, cover with foil and heat in the oven at 350°F for about 20-25 minutes.