112 ozpackage medium egg noodlescooked to al dente
2Tbspunsalted butter
1largeonionthinly sliced
3cupsroughly chopped rotisserie chicken
116 ozcontainer prepared french onion dip
110 3/4 ozcan cream of chicken soup or cream of celery soup
1 cuphalf and half
1/2tspblack pepper
3Tbsp chopped fresh chivesplus additional for garnishing
2cupsshredded swiss, gruyere or monterey jack cheesedivided use
1/2cupgrated Parmesan cheese
1cupfrench fried onions
Instructions
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.
Notes
Please note:
This casserole works well using lighter dairy and lower fat soup.
Due to the Parmesan cheese, it's not necessary to add additional salt to this recipe. You can taste and adjust to your personal preference.
You can also use a 16 oz jar of French Onion Dip found on the chip aisle.