French Onion Chicken Noodle Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 772
- Total Fat
- 53
- Saturated Fat
- 28
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 173
- Sodium
- 689
- Total: 1 hr 25 min
- Active: 30 min
Ingredients
8 tablespoons (1 stick) unsalted butter
3 large yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh thyme leaves
6 ounces wide egg noodles
1/2 cup sour cream
One 8-ounce package cream cheese, at room temperature, cut into chunks
1 cup grated Gruyere cheese
2 cups shredded skinless rotisserie chicken
1 cup crispy fried onions, such as French's
1/2 cup plain breadcrumbs
Directions
- Preheat the oven to 350 degrees F.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
- While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
- Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
- Bake until the topping is golden brown, 35 to 40 minutes.