Tender bites of juicy chicken smothered in a rich, creamy sauce, crowned with crispy French-fried onions—this Creamy Chicken Casserole Bake is the kind of comforting dinner your family will crave. Loaded with melty cheddar cheese and baked until bubbly and golden, this dish delivers everything you love about old-fashioned casseroles with modern convenience.
Whether you’re planning a cozy Sunday supper or need a stress-free weeknight dinner idea, this casserole is the ultimate crowd-pleaser. It’s creamy, cheesy, savory, and topped with just the right crunch—comfort food at its finest.
Why You’ll Love This Recipe:
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Family-friendly and picky-eater approved
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Quick to prep with pantry staples
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Ultra creamy with melty cheese and savory chicken
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Perfect for potlucks or weeknight meals
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Crunchy topping adds texture and flavor
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Easy to double for meal prepping or gatherings
Ingredient Breakdown
Chicken Breast:
Boneless, skinless chicken breasts form the hearty, lean protein base.
Cream of Chicken Soup:
Provides the creamy, flavorful sauce that binds the casserole together.
Milk:
Helps loosen the soup for a pourable, velvety consistency.
Yellow Onion:
Adds aromatic depth and a touch of sweetness when sautéed.
Shredded Cheddar Cheese:
Melts into the sauce and gives the casserole its rich, cheesy flavor.
Olive Oil:
Used for sautéing the chicken and onion for added richness and moisture.
French-Fried Onions:
A crispy, golden topping that provides crunch and contrast to the creamy base.
Ingredients
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2 tablespoons olive oil
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1 ½ lbs boneless, skinless chicken breasts, chopped into bite-sized pieces
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1 small yellow onion, thinly sliced
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1 (10.5 oz) can cream of chicken soup
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¾ cup milk
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1 ½ cups shredded cheddar cheese
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1 cup French-fried onions (plus extra for topping)
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Salt and black pepper, to taste
Step-by-Step Instructions
1. Preheat and prep.
Preheat your oven to 350°F (180°C). Grease a 9×13-inch casserole dish and set it aside.
2. Cook the chicken.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped chicken, season with salt and pepper, and cook until browned and fully cooked. Remove from the skillet and set aside.
3. Sauté the onions.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced onion until softened and golden, about 5 minutes.
4. Make the creamy mixture.
In a large bowl, combine the cooked chicken, sautéed onions, cream of chicken soup, milk, and shredded cheese. Stir until everything is fully incorporated.
5. Assemble the casserole.
Spread the creamy chicken mixture evenly in the prepared casserole dish. Sprinkle the top with French-fried onions and a little extra shredded cheese, if desired.
6. Bake and serve.
Bake for 25–30 minutes, or until the casserole is hot and bubbly and the topping is golden brown. Let cool slightly before serving.
Pro Tips
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Don’t overcook the chicken during sautéing—it will continue to bake in the oven.
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Shred your own cheese for a smoother melt (pre-shredded cheese can be coated in anti-caking agents).
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Use a glass baking dish to better monitor doneness without drying out the casserole.
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Add seasoning layers by seasoning each component as you cook (chicken, onions, etc.).
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Let it rest 5–10 minutes after baking for easier slicing and serving.
Ingredient Swaps or Variations
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Protein Swap: Use shredded rotisserie chicken or leftover turkey.
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Soup Substitute: Swap cream of chicken soup with cream of mushroom or cream of celery.
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Cheese Options: Try Monterey Jack, mozzarella, or a sharp white cheddar.
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Add Veggies: Mix in peas, spinach, or diced bell peppers.
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Make It Spicy: Add a dash of cayenne or red pepper flakes to the filling.
Serving Suggestions
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Pair with buttery mashed potatoes or steamed green beans
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Serve with garlic bread or dinner rolls to soak up the creamy sauce
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Add a crisp green salad for a fresh contrast
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Great alongside roasted carrots or sautéed zucchini
Make Ahead + Storage Tips
Make Ahead:
Assemble the casserole up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat:
Reheat individual portions in the microwave, or the full dish in the oven at 325°F until warmed through. To re-crisp the onion topping, use a toaster oven or air fryer for a few minutes.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes! This is a great shortcut. Just shred 4 cups of rotisserie chicken and stir it in.
Is it okay to freeze this casserole?
Yes. Freeze before baking (without the onion topping) for up to 3 months. Add the topping right before baking.
What can I use instead of French-fried onions?
Crushed Ritz crackers, seasoned breadcrumbs, or crushed cornflakes make great alternatives.
How can I make this casserole gluten-free?
Use a gluten-free condensed soup and gluten-free fried onions or crushed rice crackers.
Can I double the recipe?
Absolutely! Use two 9×13-inch pans and adjust baking time if needed.
Notes
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Always check chicken for doneness (internal temp should be 165°F).
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Letting the casserole rest makes it easier to portion.
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This recipe is naturally nut-free.
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Make it vegetarian by swapping the chicken for sautéed mushrooms and using veggie soup.