Bonne soirée! Tonight, is a night for brilliant lights on the river, for candles on the table, and for this Frenchy Pasta Bake! The pasta is cooked in a creamy, savory, tangy, onion-infused sauce, so it is effortlessly tender and flavorful! Meaty bites of chicken, melted cheddar cheese, and crunchy fried onions make the Frenchy Pasta Bake not just a pleasing dish, but one best enjoyed with a touch of French elegance! Bon appétit!
Ingredients
- 4 cups chicken, cooked and chopped
- 2 (10.5-ounce) cans cream of chicken soup
- 1 (12-ounce) container French onion dip
- 1 1/4 cups milk
- 1 1/4 cups chicken broth
- 1 teaspoon garlic powder
- 8 ounces elbow macaroni
- 1 cup cheddar cheese, shredded
- 1 (2.8-ounce) can crispy fried onions
Directions
Step 1 –Spray a 9×13-inch pan with cooking spray.
Step 2 –In a large bowl, combine the cooked chicken, the cream of chicken soup, the French onion dip, the milk, the chicken broth, and the garlic powder.
Step 3 –Stir in the uncooked pasta.
Step 4 –Pour the pasta mixture into the prepared pan.
Step 5 –Cover and refrigerate the pan for at least 8 hours and up to overnight.
Step 6 –Remove the casserole from the refrigerator and uncover.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –Top the casserole with the cheddar cheese and the fried onions.
Step 9 –Bake, uncovered, until heated through, the pasta is tender, and the sauce is bubbly, about 1 hour.
Step 10 –Serve.
