Post by Portiaami on Dec 20, 2022 11:43:55 GMT
French Onion Chicken Casserole
www.theseasonedmom.com/french-onion-chicken-bake/
Which Chicken to Use for a Casserole?
You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless skinless chicken breasts or chicken thighs until cooked through (about 15-20 minutes). When cool enough to handle, chop or pull the juicy chicken breasts and use in the recipe. I find that 1 ½ lbs. of chicken breasts yields about 3 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.
Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
Canned Chicken: Yep, you can even use canned chicken in this casserole!
Ingredients
2 tablespoons salted butter
1 lb. Vidalia onions, or other sweet onions, thinly sliced (about 2 medium onions)
Kosher salt and ground black pepper, to taste
1 teaspoon minced fresh thyme leaves (or about ¼ teaspoon dried thyme)
1 clove garlic, peeled and minced or pressed
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
3 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)
1 cup chicken stock or beef broth
9 slices crusty French baguette (or other similar bread), sliced about ½-inch thick
1 cup grated Gruyere cheese (or sub with grated Swiss cheese)
Optional, for serving: chopped fresh thyme or parsley for garnish
Instructions
Preheat oven to 475°F. Arrange the bread slices on a baking sheet and toast lightly in the oven, about 4-5 minutes. Set aside.
Meanwhile, in a medium ovenproof skillet, melt butter over medium-high heat. Add the onions and season with salt and pepper. Cover with a lid and cook, stirring occasionally, until the onions are softened, about 3-5 minutes.
Remove the lid, stir in the thyme and garlic, and continue to cook and stir until the onions are deep golden brown, about 15 minutes. As the onions cook, add a tablespoon of water; stir. Once the water evaporates, repeat the process with additional tablespoons of water. This prevents the onions and garlic from burning, and it speeds up the caramelization.
Add the vinegar and Worcestershire sauce; cook for 1 more minute.
Stir in the chicken and broth; taste and season with salt and pepper. Bring the mixture to a boil, then remove from the heat.
Turn the oven to “BROIL.”
Arrange the toasted bread slices on top of the chicken and onion mixture. Sprinkle the cheese over top.
Place the skillet under the broiler for about 3-5 minutes, until the cheese melts and starts to brown.
Garnish with chopped fresh parsley or thyme, if desired.
www.theseasonedmom.com/french-onion-chicken-bake/
Which Chicken to Use for a Casserole?
You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless skinless chicken breasts or chicken thighs until cooked through (about 15-20 minutes). When cool enough to handle, chop or pull the juicy chicken breasts and use in the recipe. I find that 1 ½ lbs. of chicken breasts yields about 3 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.
Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
Canned Chicken: Yep, you can even use canned chicken in this casserole!
Ingredients
2 tablespoons salted butter
1 lb. Vidalia onions, or other sweet onions, thinly sliced (about 2 medium onions)
Kosher salt and ground black pepper, to taste
1 teaspoon minced fresh thyme leaves (or about ¼ teaspoon dried thyme)
1 clove garlic, peeled and minced or pressed
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
3 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)
1 cup chicken stock or beef broth
9 slices crusty French baguette (or other similar bread), sliced about ½-inch thick
1 cup grated Gruyere cheese (or sub with grated Swiss cheese)
Optional, for serving: chopped fresh thyme or parsley for garnish
Instructions
Preheat oven to 475°F. Arrange the bread slices on a baking sheet and toast lightly in the oven, about 4-5 minutes. Set aside.
Meanwhile, in a medium ovenproof skillet, melt butter over medium-high heat. Add the onions and season with salt and pepper. Cover with a lid and cook, stirring occasionally, until the onions are softened, about 3-5 minutes.
Remove the lid, stir in the thyme and garlic, and continue to cook and stir until the onions are deep golden brown, about 15 minutes. As the onions cook, add a tablespoon of water; stir. Once the water evaporates, repeat the process with additional tablespoons of water. This prevents the onions and garlic from burning, and it speeds up the caramelization.
Add the vinegar and Worcestershire sauce; cook for 1 more minute.
Stir in the chicken and broth; taste and season with salt and pepper. Bring the mixture to a boil, then remove from the heat.
Turn the oven to “BROIL.”
Arrange the toasted bread slices on top of the chicken and onion mixture. Sprinkle the cheese over top.
Place the skillet under the broiler for about 3-5 minutes, until the cheese melts and starts to brown.
Garnish with chopped fresh parsley or thyme, if desired.
