Ingredients

• 4 cups cooked chopped chicken
• 1 cup shredded cheddar cheese
• 1 cup refrigerated sour cream French Onion Dip
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• 1 (2.8-oz) can French fried onions

Instructions

1. Heat the oven to 350°F and lightly coat a 9×9-inch baking dish with cooking spray.
2. In a mixing bowl, stir together the chicken, shredded cheddar cheese, sour cream French onion dip, and cream of chicken soup until well combined. Transfer the mixture to the prepared baking dish and spread it evenly.
3. Scatter the French fried onions over the top of the chicken mixture.
4. Place the dish in the oven and bake uncovered for 30 to 40 minutes, until hot and bubbly.

• This recipe works best with a refrigerated sour cream–based French onion dip rather than powdered onion dip mix. Brands such as Kraft, Barber’s, Dean’s, or Heluva Good are suitable options.
• Rotisserie chicken is a convenient shortcut and saves time when preparing this casserole.
• If sour cream onion dip is unavailable, you can use sour cream combined with onion soup mix as a substitute.
• Using unsalted cream of chicken soup helps manage the overall salt level of the dish.
• The casserole can be assembled in advance and refrigerated overnight. If baking straight from the refrigerator, add a few extra minutes to the cooking time.
• You may also freeze the casserole before baking. Thaw it completely before baking and then cook as directed.
• A fully baked casserole can also be frozen. To reheat, thaw the dish, cover it with aluminum foil, and warm it in a 350°F oven for 30 to 45 minutes, or until heated through.