French Onion Chicken Casserole

This French onion chicken casserole marries tender chicken with caramelized onions, crusty bread, and bubbling cheese all baked in one dish! It's SO quick and easy to make. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 410kcal

Author Arman Liew

Ingredients

1 pound chicken breast diced into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
3 tablespoons butter
14 ounces onion thinly sliced
1 tablespoon balsamic vinegar
2 cloves garlic minced
1 cup chicken broth
8 slices baguette toasted and chopped
1 cup Gruyere cheese grated

Instructions

Preheat the oven to 250C/475F.
Season the chicken with salt, pepper, thyme and paprika.
Heat half of the butter in a skillet, and once hot, add the chicken. Cook until it changes color and set aside.
Add the rest of the butter to the skillet and add the onion. Cover with a lid and cook, stirring occasionally, until the onions are softened, around 5-7 minutes. Pour in the balsamic and garlic and cook for 1-2 minutes.
Transfer the onions to a baking dish, combine with the chicken, and pour chicken stock over it. Cover the casserole with the toasted baguette pieces, followed by grated cheese.
Bake for 5-10 minutes or until the cheese melts and serve warm.

Video

Notes

TO STORE. Store the leftover casserole in an airtight container in the refrigerator for 3 to days.

TO make ahead. After the unbaked casserole is assembled, cover the top with plastic wrap and aluminum foil and freeze for 2 months. Let it thaw overnight in the refrigerator and follow the baking instructions the next day.

Nutrition