French Onion Chicken Casserole
This casserole is a twist on the classic French Onion Soup, but with the added tender chicken for some protein to make it a more filling meal!
Ingredients
- 1 baguette, sliced into 1/2 inch slices
- 1 Tablespoon olive oil
- 3 cups shredded Gruyere and/or Swiss cheese, divided
- 2 pounds chicken breast, cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon Garlic powder
- 1 teaspoon fresh thyme plus a few sprigs
- 1 Large onion, thinly sliced
- 1/2 Cup white wine
- 2 Tablespoons butter
- 1 teaspoon flour
- 1 1/4 Cups beef broth
Instructions
- Place the baguette slices on a sheet pan. Drizzle with olive oil, and sprinkle 1 cup of the shredded cheese on top. Broil until golden and melted.
- In a large bowl, season the chicken with salt, pepper, flour, cornstarch,garlic powder, and thyme.
- In a large skillet over medium high heat, drizzle in olive oil, and cook chicken 3-4 minutes per side, or until golden brown and cooked through. Set aside.
- Turn the heat down to medium low, and add in the onions and white wine, scraping up the brown bits from the pan. Add a thyme spring, if desired.
- Cover and cook for about 4 minutes. Remove the lid and cook until little to no liquid remains. Add in the butter. Cook until golden and caramelized, about 10 minutes.
- Stir in the teaspoon of flour and beef broth. Cook an additional few minutes, or until thickened.
- In a greased casserole dish, place half of the toast in the bottom. Pour half of the onion mixture on top, followed by all of the chicken, 1 cup of the cheese, then remaining onion mixture., and remaining cup of cheese.
- Top with remaining toasts, and cover with foil.
- Bake at 375 degrees for 20 minutes. Remove the foil and bake another 5 minutes, or until golden and bubbling.