Why You’ll Love This Recipe
- Easy and delicious: A simple recipe with big flavors.
- No canned soup needed: Made from scratch with fresh ingredients.
- Perfect for meal prep: Make ahead and bake when ready.
- Family-friendly: A dish that both kids and adults will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 ounces uncooked rotini pasta
- 2 ½ cups chicken broth
- 1 ½ cups milk
- ¾ cup all-purpose flour
- 1 cup sour cream
- 1 packet onion soup mix
- 3 cups diced cooked chicken
- 2 (15-ounce) cans green beans, drained
- 2 cups crispy fried onions
Directions
- Cook the pasta: Boil the pasta according to package directions, drain, and set aside.
- Make the sauce: In a saucepan, bring the chicken broth and ½ cup of milk to a boil. In a separate bowl, whisk the flour with the remaining 1 cup of milk until smooth. Slowly whisk this mixture into the saucepan, stirring continuously until thickened.
- Combine the sauce: Stir in the sour cream and onion soup mix until well combined.
- Mix the casserole ingredients: In a large bowl, combine the cooked chicken, pasta, green beans, and prepared sauce.
- Assemble the dish: Pour the mixture into a baking dish, cover with foil, and bake at 350℉ for 25-30 minutes.
- Add the topping: Remove the foil, sprinkle the crispy fried onions on top, and bake for an additional 5-7 minutes until golden and bubbly.
Servings and Timing
- Servings: 8
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Cheesy twist: Add shredded cheddar or mozzarella to the sauce.
- Vegetable swap: Use broccoli, asparagus, or mixed vegetables instead of green beans.
- Protein variation: Swap chicken for turkey or ham.
- Gluten-free: Use gluten-free pasta and a gluten-free flour blend.
- Spicy kick: Add a dash of red pepper flakes or hot sauce.
Storage/Reheating
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: Freeze the unbaked casserole (without fried onions) for up to 3 months. Thaw overnight before baking.
- Reheating: Warm in the oven at 350℉ until heated through or microwave individual portions.
FAQs
Can I use fresh green beans instead of canned?
Yes! Blanch them in boiling water for a few minutes before adding to the casserole.
Can I add cheese to this recipe?
Absolutely! Mix shredded cheese into the sauce or sprinkle some on top before baking.
What pasta works best for this casserole?
Rotini, penne, or farfalle hold the sauce well and add a great texture.
How do I prevent the pasta from getting mushy?
Cook it until just al dente since it will continue to soften in the oven.
Can I make this casserole vegetarian?
Yes, omit the chicken and use vegetable broth instead of chicken broth.
What if I don’t have onion soup mix?
You can use a mix of dried onion flakes, beef bouillon, garlic powder, and a pinch of salt.
How do I get a crispy topping?
Bake uncovered for the last few minutes to ensure the onions stay crispy.
Can I use a different type of meat?
Yes, turkey or ham make great substitutes for chicken.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days.
Can I freeze baked leftovers?
Yes, but the fried onions may lose their crunch. Add fresh ones when reheating.
Conclusion
French Onion Chicken Casserole is a comforting, family-friendly dish packed with creamy, savory flavors and a crispy topping. Whether you make it for a weeknight meal or a special occasion, it’s sure to become a favorite. Try different variations to make it your own and enjoy this deliciously easy casserole!
Print
French Onion Chicken Casserole
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
French Onion Chicken Casserole is a creamy, comforting dish made with tender chicken, rotini pasta, green beans, and a rich homemade sauce. Topped with crispy fried onions, this easy, family-friendly meal is perfect for busy weeknights or meal prep. No canned soup needed—just fresh ingredients and big flavor!
Ingredients
- 12 ounces uncooked rotini pasta
- 2 ½ cups chicken broth
- 1 ½ cups milk
- ¾ cup all-purpose flour
- 1 cup sour cream
- 1 packet onion soup mix
- 3 cups diced cooked chicken
- 2 (15-ounce) cans green beans, drained
- 2 cups crispy fried onions
Instructions
- Cook the pasta: Boil pasta according to package directions, drain, and set aside.
- Prepare the sauce: Heat chicken broth and ½ cup milk until boiling. In a bowl, whisk flour with remaining 1 cup milk, then slowly stir into the saucepan. Cook until thickened.
- Add flavor: Stir in sour cream and onion soup mix until well combined.
- Assemble the casserole: Mix cooked chicken, pasta, green beans, and sauce in a large bowl.
- Bake: Pour into a baking dish, cover with foil, and bake at 350°F for 25-30 minutes.
- Add topping: Remove foil, sprinkle crispy fried onions, and bake uncovered for 5-7 minutes until golden and bubbly.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For a make-ahead option, assemble and refrigerate up to 24 hours before baking.
- Freeze without the fried onions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
