I made this last night for the first time and it was so good, I could hardly wait to share the recipe. It’s so easy to make, hearty enough to be served alone, or easily paired with a yummy vegetable (I served it with grilled zucchini and squash). I first saw the recipe here, but adapted it a little.
- 16oz French Onion Dip (I used Deans French Onion Dip)
- 3 boneless, skinless chicken breasts
- 16oz egg noodles
- 2 cans Cream of Chicken Soup
- 1 1/2 cup of shredded cheddar cheese
- 1 bag of french fried onions
- Salt and pepper to taste
- Preheat oven to 350 degrees and spray a 9×13 baking dish
- Cook egg noodles (just follow the instructions for cooking on the package) and drain
- Boil chicken breasts and pull apart into small pieces
- In a bowl, combine both cans of Cream of Chicken Soup, French Onion Dip, chicken, and cheese.
- Stir in egg noodles
- Pour mixture into 9×13 baking dish and top with french fried onions (I used the entire bag, but you could use as much or as little as you’d like)
- Bake for 30 minutes uncovered, until heated through and french fried onions are crunchy and golden brown
The recipe makes enough to easily serve about 8-10 people, which is one of the reasons I love it. When you make a dish like this on Monday night, you can have the leftovers for lunch every day that week!