Go Back

French onion chicken pasta bake

5SP blue, 6SP green, 2SP purple if using whole wheat pasta, 6PP per serving
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main meals
Servings 6


  • 3 cups onions chopped *I used red onion but any is fine
  • 1 tsp olive oil
  • 2 cups pasta *My brand is pictured 2 cups weighed out dry is 16SP
  • 2 cups cooked diced chicken approx 10oz
  • 1 package onion soup mix my brand is pictured, it was 55g and 6SP
  • 1 Tbsp dijon mustard
  • 1 Tbsp balsamic vinegar
  • Dash of salt & pepper
  • 3/4 cup + 3 Tbsp chicken broth
  • 1 cup shredded light swiss cheese *any cheese will work my light swiss was 8SP/cup


  • *If you have not cooked the chicken yet you will want to do this first, cubed or shredded chicken will work well in this recipe.
  • Heat oil in a large frying pan on stove over medium to low heat, chop onions and place in frying pan, add 3 Tbsp of chicken broth and cook on stove til tender, approx 20 minutes, stir often.
  • While onions are cooking you can cook the pasta, boil water and cook according to package, then drain the pasta when ready.
  • Preheat oven to 350F
  • Mix chicken, pasta, onions, onion soup mix, mustard, vinegar, chicken broth, salt & pepper and 1/2 cup of cheese together in a large bowl. Spread out the mixture into a sprayed 9x13 casserole dish
  • Cover with foil and bake in the oven for 20 minutes, remove foil, spread remaining 1/2 cup of cheese on top and put back in the oven uncovered for 5 minutes or just enough time for the cheese to melt.
  • Makes 6 servings, each serving approx 7oz


Freestyle SP- Blue 5 using WW recipe builder
Smart Points- Green- 6 using WW recipe builder
SP- purple- 2 when using whole wheat pasta
Points Plus- 6 using PP calculator
Nutritional info per serving- Calories 264...Fat 4.4g...Sat fat 2.3g...Carbs 34g...Fiber 5.2g...Sugar 4.8g...Protein 22.9g using My Fitness Pal *Note- this incl all ingredients, onions included, if using these numbers in a WW calculator you may get a higher point value, points were determined for old SP/PP before adding onions