Oh sue me, I like comfort food- and I could easily eat this entire casserole myself. Anything cheesy and pasta-y has my name written allllllll over it. Not to mention, I’m obsessed with those crunchy French-fried onion things- holy moly…
So I accidentally bought onion dip for this that I don’t even like. Oops. I forgot. My face sunk when I got home and realized this. I thought the recipe was doomed. But I made it anyway, because denial combined with my urge of not wanting to go back to the store is a powerful combo. Welp, 30 minutes later, when I was shoveling this into my face, I realized that it didn’t even matter- this recipe was BOMB. And I could eat sixty pounds of it. Better not though.
I recommend serving this with some green beans and some rolls 😉 It’s totally good leftover too…. when I heat it up at work I make everyone else super-duper jelly 😉 Mwaahahahaa…
- 12 oz. egg noodles (same as 4.5 cups)
- 2 cans cream of chicken soup
- 16 oz. container French Onion Dip
- 1 cup cheddar cheese
- 2 large chicken breasts, cut into cubes
- 1 cup crushed French fried onions
- Cook the egg noodles for slightly less time than the package indicates, as we’ll be baking the noodles as well.
- Preheat the oven to 350 degrees and lightly spray a 9x13 inch pan with cooking spray.
- In a medium bowl, combine the soup, dip, cheese, and chicken. Gently stir in the noodles and add to baking pan.
- Bake the casserole, covered, for about 25 minutes. Remove from the oven, sprinkle the French Fried Onions evenly on top and place back in the oven, uncovered, for about 10 additional minutes or until the top is light brown and crispy.
- Serve with warm rolls and green beans if you please 😉
*Instead of chicken, feel free to brown some ground beef and add that to the noodles. You can also add peas- YUM! 😉
…Thank you Stephanie @ Plain Chicken – amazing recipe, as always! 😉