Ingredients

The following ingredients have 8 Servings
  • 1 12 oz package medium egg noodles (cooked to al dente)
  • 2 Tbsp unsalted butter
  • 1 large onion (thinly sliced)
  • 3 cups roughly chopped rotisserie chicken
  • 1 16 oz container prepared french onion dip
  • 1 10 3/4 oz can cream of chicken soup or cream of celery soup
  • 1 cup half and half
  • 1/2 tsp black pepper
  • 3 Tbsp chopped fresh chives (plus additional for garnishing )
  • 2 cups shredded swiss, gruyere or monterey jack cheese (divided use)
  • 1/2 cup grated Parmesan cheese
  • 1 cup french fried onions

Instruction

  • Preheat oven to 350°F. Spray a 13 x 9 inch casserole dish with cooking spray. Set aside.
  • Cook noodles in salted water per the package directions until al dente. Drain well.
  • While noodles cook, add butter and sliced onion to a skillet. Cook over medium heat until golden in color, stirring occasionally.
  • To a medium size mixing bowl with add cooked noodles, onions, chicken, french onion dip, soup, half and half, black pepper, chives, 1 cup shredded cheese and Parmesan cheese. Mix well. Pour into dish. (Test creaminess of dish, you may add 1/2 cup pasta water OR chicken broth to thin further)
  • Sprinkle the top with reserved 1 cup shredded cheese and french fried onions.
  • Bake for 30 minutes or until heated through, golden and bubbly.
  • Serve immediately garnished with additional chives.