- 10 minutes
- 30 minutes
- Preheat the oven to 350°F and grease a 13x9” glass baking dish. Cook egg noodles according to package directions in a large pot. Remove from heat and drain. Return the noodles to your pot (with the burner off, but with the pot still warm).
- Add shredded chicken, French onion dip, soup and cheese, stirring until fully combined.
- Pour the entire pot into the glass baking dish, top with french-fried onions and bake for 30 minutes, or until warmed throughout. Then, serve.
Recipe tip: Bake this right in a disposable, foil pan for easy transport and zero clean up! Also, to cook the boneless, skinless chicken breasts, bake them at 350°F for 20-30 minutes, then shred.