FRENCH
When you’re in the mood for french onion soup, turn it into a casserole.
 
French Onion Chicken Casserole
 
4-6 boneless, skinless chicken breasts (depending on size)
2 teaspoons garlic powder
1 teaspoon dried oregano
Red crushed chili pepper flakes, to taste
Kosher salt and fresh-ground pepper, to taste
2 cups shredded mozzarella or Gruyere cheese
2 tablespoons unsalted butter
6 large, yellow onions, halved and sliced into half-moons
4 cloves garlic, minced
1/2 cup chicken broth
Fresh chopped parsley, for garnish
French baguette, sliced and buttered
 
1. Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.
3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to de-glaze if your pan gets too dry, and keep stirring until onions are browned.
4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.
5. Season chicken breasts with oregano, red pepper flakes, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.
6. Divide caramelized onions on top of each chicken breast. Top the casserole with the slices of baguette. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish with fresh chopped parsley and serve immediately!

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