French Onion Chicken Casserole

biscuit topped casserole in a white dish

French Onion Chicken Casserole is a delicious mix caramelized onions, juicy chicken, green beans, Swiss cheese, and buttermilk biscuits.

4.86 from 7 votes

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Course: Chicken

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 10

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

4 cups cooked chicken diced or shredded
1/2 cup mayonnaise
1/3 cup sour cream
1/4 cup heavy cream
2 tablespoons beef bouillon granules
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon rubbed sage
1/2 teaspoon garlic powder
1.5 cups french cut green beans
1.5 cups caramelized onions
8 slices Swiss cheese
1 16 ounce can Grands buttermilk biscuits
2 tablespoons butter melted

Instructions

Preheat oven to 350F. Prepare a 9x13 casserole dish with cooking spray.
In a large mixing bowl, combine the cooked chicken, mayo, sour cream, heavy cream, bouillon, salt, pepper, and sage.
Toss to combine thoroughly.
Spread the mixture in an even layer in the prepared baking dish.
Bake at 350F for 30 minutes.
Carefully remove from the oven, Top with sliced cheese, making sure to cover the whole top of the casserole.
Cut the biscuits into quarters. Spread the biscuit quarters over the cheese, covering as much as possible.
Brush with melted butter.
Return to the oven and bake for 20 minutes or until the biscuits are golden brown and the internal temperature of the dish as reached 165F.
Remove and serve warm!

Notes

Use cooking spray to avoid sticking and easy cleanup.

Make a super easy version using cream of chicken soup!

Lunch for tomorrow? Add a small tablespoon butter to the top of the biscuit to refresh that warm flavor.

Leftover French onion chicken will be happy in an airtight container for up to five days or in the casserole dish with plastic wrap for up to four days.

Prep ahead and it is perfect for a busy night.

Leave off the biscuits and use cooked egg noodles or delicious french fried onions.

Make and freeze in advance for up to two months to have a quick dinner ready to bake!

This recipe first appeared on Savory Experiments.

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