Description
A comforting French Onion Chicken Casserole featuring caramelized onions, tender chicken, and cauliflower baked in creamy chicken soup and topped with melted cheddar or gouda cheese. Perfect for a hearty family meal served warm with crusty bread.
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 the oven to 350°F to prepare for baking the casserole later.
- Caramelize Onions: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently until golden and lightly caramelized, 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. Season with salt and pepper.
- Cook Chicken: Add the chicken pieces to the skillet with caramelized onions. Season with salt and pepper and cook until chicken is mostly cooked through and no longer pink, about 8 minutes.
- Assemble Casserole: Pour the chicken and onion mixture over the cauliflower in the casserole dish. Add the cream of chicken soup on top and spread evenly.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for 35 minutes until cauliflower is just fork-tender.
- Add Cheese and Bake: Remove foil, sprinkle the shredded cheddar or gouda cheese evenly over the top. 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 with crusty bread to enjoy the creamy sauce.
Notes
- To replace canned cream of chicken soup, mix 1.5 cups broth/stock, 1.5 tbsp cornstarch, and 8 ounces softened cream cheese; blend until smooth before adding to casserole.
- Cut cauliflower into uniform florets to ensure even cooking.
- Stir onions frequently during caramelization to prevent burning and add a splash of water if they start scorching.
- Partially cooking the chicken before baking helps lock in moisture and prevents overcooking.
- Allow the casserole to cool slightly before serving for better texture and to avoid burns.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months, thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
