Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 3 Servings
This was by far the best dish I’ve had this week! A big thanks to my good friend, Joan, for recommending this recipe. Serve this French Onion Chicken Casserole with cauliflower rice, and you have yourself a meal to remember! Have a blessed day, friends. Enjoy!
Ingredients:
2 tbsp unsalted butter
1 or 2 tbsp garlic powder
3 boneless, skinless chicken breasts (cut horizontally if they’re too thick)
1 c shredded mozzarella cheese (or Gruyere)
Pinch of salt and fresh cracked pepper
1 tsp dried oregano
Red crushed chilli pepper flakes, optional
5 large onions, thinly sliced
1/4 to 1/2 c chicken broth
3 cloves garlic, minced
Fresh chopped parsley, for garnish
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Apply cooking spray in a 9×13-inch baking dish.
3. Place a large skillet on the stove and turn the heat to medium-high.
4. Add butter and allow it to melt.
5. Add the onions and sauté until translucent. Sprinkle salt and pepper to taste.
6. Turn the heat down to medium-low, then cook the onions for another 15 minutes or until they caramelize.
7. Add 1/4 cup of broth and scrape the bottom of the skillet to get the brown bits.
8. Add the minced and cook for a minute until aromatic.
9. Remove from the heat and allow it to cool at room temperature.
10. Rub each chicken breast with oregano, garlic powder, salt, pepper, and crushed chilli pepper flakes. Make sure to coat each well.
11. Lay the chicken breasts into the prepared baking dish. Make sure to leave a small space between each chicken.
12. Top each chicken breast with caramelized onions.
13. Sprinkle a generous amount of shredded cheese over the onions.
14. Place the baking dish inside the preheated oven and bake for about 20 minutes or until the cheese is melted completely.
15. Broil for another 2 minutes or until the cheese turns brown.
16. Remove from the oven and sprinkle freshly chopped parsley on top.
17. Serve hot with cauliflower rice. Enjoy!
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