French onion soup is truly the ultimate comfort food. This easy casserole takes everything we love about the original (cheese, crispy toast, TONS of caramelized onions) and adds in chicken for a protein-packed dinner that’s also indulgent, cheesy, and satisfyingly stuffing-like. In other words, we’ll be relying on it all winter long.
French Onion Chicken Casserole
PREP TIME: 0 HOURS 25 MINS
TOTAL TIME: 1 HOUR 35 MINS
- 3/4 standard baguette, cut into 1/2″ slices
- Extra-virgin olive oil for drizzling
- 1 1/2 c. shredded Gruyère cheese
- 1 1/2 c. shredded Swiss cheese
FOR THE CHICKEN
- 3 Tyson® All Natural Fresh Boneless Skinless Chicken Breasts, pounded and cut into 1″ pieces
- 1/2 tsp. freshly ground black pepper
- 3/4 tsp. kosher salt
- 2 tbsp. all-purpose flour
- 1 tbsp. cornstarch
- 1/2 tsp. garlic powder
- 1/2 tsp. fresh thyme
FOR THE CASSEROLE
- 2 tbsp. extra-virgin olive oil
- 1 1/2 c. onion, sliced
- 3/4 c. white wine
- 2 tbsp. butter
- 3/4 tsp. all-purpose flour
- 1 1/4 c. low-sodium beef broth
- Freshly chopped parsley, to garnish
FOR THE BAGUETTE
- Heat oven broiler to medium. Place baguette slices on a baking sheet; drizzle olive oil and sprinkle ½ cup of each cheese onto the bread.
- Broil until cheese is melted and the toasts are golden.
FOR THE CHICKEN CASSEROLE
- Preheat oven to 375º. In a medium bowl, toss the chicken with the pepper, salt, flour, cornstarch, garlic powder, and thyme.
- In a large skillet over medium-high heat, heat the olive oil. Brown both sides of the chicken pieces, about 3 to 4 minutes per side; then remove to a plate.
- Add the onion and white wine to the skillet and stir to deglaze. Cover and cook for about 4 minutes, until onions are translucent. Remove lid and continue to cook at medium-high heat until no liquid remains.
- Add the butter and reduce heat to medium. Continue to cook the onions, stirring frequently with a wooden spoon, until they look golden—about 10 minutes more.
- Stir the flour into the now-caramelized onions and cook 2 minutes more; then slowly stir in the broth. Let the mixture simmer for 2 minutes before turning off the heat.
- Place half the toasts in the bottom of a 9″-x-13″ baking dish. Pour in half of the onion mixture and top with the chicken. Add half the remaining cheese in an even layer; then add the rest of the onions and broth, and top with the rest of the cheese. Top with the other half of the toasts, and cover the dish with foil.
- Bake for 20 minutes, then remove the foil and bake 5 minutes more.
- Garnish with fresh parsley and serve.
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