French Onion Chicken Casserole

Just 10 minutes of prep time and you have a delicious creamy concoction of chicken, celery, and cheese topped with crispy fried onions!

If you think you don’t like casseroles, then you probably just haven’t tried the right one. We have several favorite chicken casseroles, like a chicken crescent roll casserole, chicken and broccoli casserole, and this French onion chicken casserole!

French Onion Chicken Casserole close up image

A casserole for even the pickiest eaters

I really don’t like being a picky eater, but I am. Yes, it’s true… I can’t stand onions. They gross me out. BUT, having said that I actually like french fried onions… maybe the fact they’re breaded and fried makes them okay. 😉

This next recipe I’m sharing is topped off with those delicious french fried onions and filled with all sorts of goodness like chicken, cheese, sour cream, mayo and almonds. It is DELICIOUS!

The best thing about this French Onion Chicken Casserole is that it takes little prep time. Literally, it takes minutes to throw together if your chicken is already made. You can buy cooked, chopped chicken, but I like to bake my chicken earlier in the morning.

French onion chicken casserole ingredients in bowl

10 minute prep

Although it takes awhile to bake, it really only takes about 5 minutes of prep work. Add that with the 5 minutes it takes to put this casserole together and you’re looking at about 10 minutes of work.

PREP. Preheat oven to 350 and coat a 9×13 baking dish with cooking spray.

BAKE. In large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish. Bake uncovered for 30 minutes.

TOPPING. Sprinkle fried onion and cook another 5 minutes. Let stand 5-10 minutes. Enjoy!

Casserole mixture in baking dish

Tips + variations

Here are a few ideas to tweak the recipe to make it a little more healthy:

  • Use a low fat Mayo and sour cream
  • Substitute all or a portion of the Mayonnaise with a low fat Greek yogurt 
  • Add veggies—sliced carrots, peas, broccoli florets, and shredded zucchini are all good choices 
  • Make it even more keto friendly and sprinkle cooked chopped bacon bits on top
  • Serve over white or brown rice, pasta, cauliflower rice, or zucchini pasta

Serve French onion chicken casserole with any of the following:

Chicken casserole in a baking dish with french onions

Storing info

To make ahead of time, assemble and cover with plastic wrap and store in the fridge for a day. If freezing, then add another layer of aluminum foil and freeze for 2-3 months. Thaw overnight in the fridge before baking. Do not add the fried onions until the last 5 minutes of baking time.

To STORE, divide the leftovers into single serve portions. Store the portions in  airtight containers and keep in the fridge for days. To reheat quickly, use the microwave. If you have a little more time reheat in the oven.

The fried onions may become mushy as it sits in the fridge. To crisp them back up simply stick the casserole under the broiler. Watch carefully as they can go from soggy to burnt really quickly. 

French onion chicken casserole topped with onions in a baking dish

For more great chicken casseroles, check out:

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French Onion Chicken Casserole Recipe

4.75 from 51 votes
Just 10 minutes of prep time and you have a delicious creamy concoction of chicken, celery, and cheese topped with crispy fried onions! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 277 kcal
Author Lil’ Luna

Ingredients

  • 3 cups cooked chicken chopped
  • 1 cup celery chopped (or french style green beans)
  • 1 cup cheddar cheese shredded
  • 1 cup sour cream
  • ½ cup mayo
  • 1 can cream of chicken
  • ½ cup slivered almonds
  • 6 oz French’s fried onions

Instructions
 

  • Preheat oven to 350 and coat a 9×13 baking dish with cooking spray.
  • In a large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish.
  • Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes. Let stand 5-10 minutes. Enjoy!

Video

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. ok question. Haven’t made this yet but interested as I love fried onions! But one ingredient has me stumped. Never heard of slivered almonds in a casserole type dish. Do they stay solid and crunchy or do they soften and just blend in for flavor?

  2. 5 stars
    I DID MAKE A FEW CHANGES: i WAS OUT OF SOUR CREAM, SO I THREW IN A CAN OF CREAM OF MUSHROOM INSTEAD, AND THEN I THOUGHT WHY NOT THROW IN SOME MUSHROOMS TOO!

    aS WRITTEN, i THINK THE RECIPE WOULD HAVE BEEN JUST AS TASTY though. Family loved it! We will definately make this again!

      1. 5 stars
        Did finally make this with sour cream and it was still really good! We’ve also been putting a can of green beans in and love it. I’ve made this a few times in the last few months- it’s one of my favorites now!

  3. 5 stars
    I wouldn’t have thought all of 5these ingredients would go together.

    I made it without the celery or green beans. It was really good and the almonds were like a nice surprise and crunch in every bite!

  4. 5 stars
    Haven’t made this yet but sounds great! quick question, I don’t have cream of chicken on hand can I use chicken gravy?

      1. I haven’t tried this recipe in a crockpot yet but I do think it would work out well. I would try cooking it on low for 3-4 hours and then sprinkle the french onions on top at the very end just like in the oven version of the recipe. I hope this helps!

  5. 5 stars
    Just wanted to drop a note to tell you I absolutely
    LOVE this recipe! I have made it countless times. Thank you for publishing/sharing!

  6. 5 stars
    Love this recipe! I’m making this for a meal train for 6 adults & 1 child. Do you recommend making 2 casseroles or would 1 be enough? Also, they live about 40 min away. I was planning to make it the day of & then drive it over there. Would they just need to put it in the oven under broil for a few minutes?

    1. I think that 1 casserole would probably be enough. The recipe written serves 12, but you can adjust the serving size on the post as well, right above the ingredients. I think 1 casserole would be just the ticket. And yes, if the casserole has cooled off too much for their liking, they certainly could pop it back in the oven for a bit. Either at 350 to heat a little more or if the top just needs crisping again, then it could go under the broiler.

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