French Onion Chicken Casserole

When I first saw this recipe I thought it sounded okay, but not exactly earth-shattering. I put it on my menu, but I didn't really have high hopes for it. Boy, was I wrong!  This was so yummy and satisfying; I had two servings and would've had a third but I didn't want to look like a pig in front of my company. I was very reluctant to give up the leftovers when my husband asked if we could send a few servings home with my mother-in-law.

This takes a little prep work: you have to precook the chicken and the noodles before you bake the casserole, but you could easily prep this ahead of time and bake it later. You could even stick it in the freezer to save for a lazy day!

French Onion Chicken Casserole

Prep time: 30 min  Bake time: 30 min
Serves 8

4 cups cooked chopped chicken
1 1/2 cup frozen mixed vegetables, thawed
2 cans cream of chicken soup
16 oz container French Onion Dip
1 cup cheddar cheese
12 oz egg noodles
1 cup crushed french fried onions

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.

Cook egg noodles according to package directions; drain.

Combine chicken, veggies, soup, dip, and cheese. Stir in cooked egg noodles.

Pour mixture into prepared pan. Top with crushed french fried onions.

Bake for 25-30 minutes, until heated through.

394 calories per serving.  Click here for more nutritional info and shopping list!