This French onion chicken casserole is such a comforting dish to tuck into, and it's super easy to prepare too. It's all made in one dish and you only need 4 main ingredients.
I've been making this easy French onion chicken casserole recipe for years, and it always got rave reviews.
It is made by layering sliced potatoes and onions in a casserole dish, topping them with chicken pieces (I used thighs and drumsticks) and covering it all with a can of French onion soup. Then it goes into the oven for 55 minutes until the chicken is cooked and the potatoes and onions have turned into luscious tender slices, soaked with the delicious flavours of the soup.
If you want to try this recipe, I must warn you that Heinz French onion soup is not concentrated in the way of cream of mushroom or cream of chicken soup. Instead, it has the consistency of thin broth and is brimming with pieces of caramelised onions. As it cooks the liquid evaporates and the soup flavours get absorbed into the potatoes, leaving them soft, creamy and utterly delicious.
This recipe combines the chicken pieces with potatoes and onions to form a complete meal. If you are more interested in a simple unadorned potato bake, here are a few recipes you may like to try:
Just take a look at how the soup evaporates and thickens, leaving the potato slices coated in a juicy lusciousness!
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Why you should try this recipe
- This chicken casserole is perfect for days when you want a hearty meal but don't have much time. It only takes 15 minutes to put together then the oven does the rest of the work.
- It's an economical dish - pieces of chicken are relatively inexpensive, and the large amount of potatoes makes this a filling meal.
- It's also versatile. If you don't want to use chicken thighs and drumsticks, you can substitute them with chicken breasts.
So without further ado, let me show you how to make it!
Ingredients
This recipe will serve 4 people. In addition to the 4 main ingredients, you will need seasoning and a small amount of sunflower oil for browning the chicken before it goes into the casserole.
- Chicken - I used thighs and drumsticks. Because these cuts contain bones I allowed 800 grams per person. If you are using chicken breasts you will need approximately 130 grams per person. It's a matter of choice whether or not you leave the skin on the chicken. I like to leave it on as it protects the chicken as it browns in the oven for the last 10 minutes of cooking time.
- Potatoes - I prefer to use firmer potatoes as they stand up well to the long cooking time without becoming mushy. The potatoes I used today were Vivaldi, which is a firm yellow potato. You can use Maris Pipers or any good all-rounder potato. The potatoes should be thinly sliced - you can use a mandolin if you have one; if not a sharp knife will do the job.
- Onion - As far as onions go you will only need one small onion. Just sufficient to make one layer of onion between the potatoes. The onions should be peeled and thinly sliced.
- French onion soup - this comes in 400-gram cans and the brand I used is made by Heinz. If you use less than the amount of potatoes specified in the recipe you may not need the entire can.
- Salt and black pepper for seasoning - this is optional and to your own taste. I like to season the chicken pieces lightly with salt and black pepper and add a light sprinkling of salt to the potatoes.
- Sunflower oil - you will need one or two tablespoons to brown the chicken.
**You can find exact quantities for the ingredients on the printable recipe card at the end of this post**
Instructions
This recipe is all made in one casserole dish. If you have a casserole dish that can be used both on the hob and in the oven that will be perfect. If your casserole dish cannot be used on the hob, brown the chicken in a frying pan.
Step 1: Brown the chicken pieces on moderate heat in sunflower oil in a casserole dish. Start with the skin-side down for 4 minutes then turn and brown the other side for the same time. Remove the chicken to a plate while you assemble the potatoes, and drain any oil from the pan.
Step 2: Arrange half of the potatoes on the bottom of the casserole dish and spread the onions evenly on top. Sprinkle lightly with salt to taste.
Step 3: Arrange the remaining potatoes on top of the onions and place the chicken (skin-side up) on top. Pour over the can of soup.
Step 4: Cover the casserole dish with a tightly fitting lid and bake in a preheated oven (180C / 365F) for 45 minutes.
Step 5: Remove the lid from the casserole and return it to the oven for about 10 minutes to allow the sauce to thicken and the chicken to brown. Garnish with chopped parsley if you prefer.
Tips for a perfect outcome
Here are my top tips to ensure your French onon chicken casserole turns out exactly as you would like it
- Season the chicken pieces lightly with salt and black pepper on both sides before browning them. #
- When browning the chicken, don't cook it for too long. The idea is to sear the outside of the chicken to seal the juices in as it cooks.
- The soup contains onions so you won't need too many fresh onion slices. A small onion will be sufficient - just enough to go in between the 2 layers of potatoes.
- If you are concerned that there is too much soup for the amount of potatoes you are cooking, don't add the entire can. You can either warm the leftover soup for lunch the next day with a slice of toast or crusty bread or freeze the leftover soup in an ice cube tray and use it to add to your next batch of soup or stew.
- When the casserole comes out of the oven after the first 45 minutes it will look as though there is too much liquid. However, once the casserole has been in the oven for the final 10 minutes (without the lid) most of the liquid will have evaporated and the sauce will have thickened nicely. As you can see from the image below there should still be a small amount of soup left to coat the potatoes.
- After the first 45 minutes, test that the potatoes have softened sufficiently by prodding them with a fork. If they still feel a little undercooked, replace the lid and cook for a further 10 minutes. Floury potatoes will cook faster than a waxy variety.
Serving suggestions
I like to serve this chicken and potato casserole with simple steamed vegetables which I put on to steam during the last 15 minutes of cooking time. If you have more time you might like to try some of these vegetable recipes to serve with the casserole:
- Minted smashed peas or traditional British mushy peas.
- Buttered cabbage and leeks with mustard seeds
- Glazed carrots
- Baked cauliflower and broccoli cheese
Variations
To turn this into a complete meal without serving a side dish, layer other vegetables between the potatoes.
- Sliced mushrooms - I would be inclined to brown them first to get rid of some of their moisture or they might make the sauce too runny.
- Thinly sliced carrots - don't use large chunks - they might not cook through in time.
- Swap out the sliced onions for sliced leeks. I've only just thought of that - I'm going to try that next time 🙂
- Add a handful of frozen corn or frozen peas (or both) between the potatoes.
Equipment
I would absolutely recommend using a strong cast iron casserole dish (similar to the one I used for the process shots). It means there's only one dish to wash afterwards because it can be used on the hob, in the oven, and even looks good as a serving dish.
If you don't have one of those, use a frying pan to brown the chicken and any casserole dish (with a lid) for the oven-baking. If your dish doesn't have a lid cover it tightly with tin foil.
Storage
You can make this dish a day ahead and once cooled, store it in the refrigerator for up to 2 days. Reheat in the oven (covered with a lid so it doesn't dry out) at 180C / 365F until piping hot.
Leftovers can be reheated in the microwave.
I haven't tried to freeze this dish so I can't advise on freezing. I think the potatoes in the sauce would turn mushy once frozen and defrosted. If you do freeze it successfully I'd love to know how it turns out.
FAQ
No, it's not necessary to cook the onions first. The baking time is long enough to ensure the onions cook perfectly in the casserole.
Yes, you can use dehydrated French onion soup - in fact that's what I used to use before it disappeared from the UK supermarket shelves. Combine a packet of dried French onion soup mix with one cup of milk and half a cup of single or pouring cream and pour that over the casserole. However, milk has a tendency to boil up and overflow out of the dish. To protect your oven I would recommend that if you are going to do this you should place the casserole on a baking tray to catch any spills.
The recipe as given will serve 4 people. If you want to serve more people simply add more chicken pieces and more potatoes. One can of soup will be sufficient to cook enough potatoes for 6 to 8 people. I would say though, that you will need a casserole with a tightly fitting lid to prevent too much evaporation. If your baking dish does not have a tightly fitting lid, add ¼ cup of cream to ensure you have enough moisture in the dish.
Save for later
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Related recipes
Visit my chicken and poultry recipes page for other delicious chicken recipe ideas. Here are a few that you might enjoy:
📋The recipe
French onion chicken casserole
(Click the stars to rate this recipe)
Equipment
- Cast iron dutch oven OR
- Hob-safe casserole dish OR
- Frying pan and oven-proof casserole
Ingredients
- 1¾ pounds / 800 grams chicken thighs and drumsticks
- 1½ pounds / 700 grams potatoes peeled and thinly sliced
- 1 medium onion peeled and thinly sliced (you may not need all the onion)
- 14 ounce / 400 grams can French onion soup I used Heinz brand
- 1 - 2 tablespoons sunflower oil from browning chicken
- Salt and pepper to taste
Instructions
- Season the chicken pieces with salt and black pepper. Brown them on moderate heat in sunflower oil in a casserole dish. Start with the skin-side down for 4 minutes then turn and brown the other side for the same time.1¾ pounds / 800 grams chicken thighs and drumsticks, Salt and pepper to taste, 1 - 2 tablespoons sunflower oil
- Remove the chicken to a plate while you assemble the potatoes, and drain any oil from the pan.
- Arrange half of the potatoes on the bottom of the casserole dish and spread the onions evenly on top. Sprinkle lightly with salt to taste.1½ pounds / 700 grams potatoes, 1 medium onion
- Arrange the remaining potatoes on top of the onions and place the chicken (skin-side up) on top. Pour over the can of soup.14 ounce / 400 grams can French onion soup
- Cover the casserole dish with a tightly fitting lid and bake in a preheated oven (180C / 365F) for 45 minutes.
- Remove the lid from the casserole and return it to the oven for about 10 minutes to allow the sauce to thicken and the chicken to brown. Remove from the oven and garnish with chopped parsley if you prefer.
Notes
- Season the chicken pieces lightly with salt and black pepper on both sides before browning them.
- The soup contains onions so you won't need too many fresh onion slices. A small onion will be sufficient - just enough to go in between the 2 layers of potatoes.
- If you are concerned that there is too much soup for the amount of potatoes you are cooking, don't add the entire can. You can either warm the leftover soup for lunch the next day with a slice of toast or crusty bread or freeze the leftover soup in an ice cube tray and use it to add to your next batch of soup or stew.
- When the casserole comes out of the oven after the first 45 minutes it will look as though there is too much liquid. However, once the casserole has been in the oven for the final 10 minutes (without the lid) most of the liquid will have evaporated and the sauce will have thickened nicely.
- After the first 45 minutes, test that the potatoes have softened sufficiently by prodding them with a fork. If they still feel a little undercooked, replace the lid and cook for a further 10 minutes. Floury potatoes will cook faster than a waxy variety.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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VJ
This is the perfect recipe to make when you want a complete meal, but are pressed for time.