s FRENCH ONION CHICKEN CASSEROLE *****
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s FRENCH ONION CHICKEN CASSEROLE *****
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Instructions *** 2-18-21 very good again, makes a bit, i think i like the thinner bread slices *** 1-5-21 excellent, we bought a small baguette so i had to cut in in 1/4 inch slices, used lo chicken from chicken in a pot recipe **8 There are baguette slices hiding in this casserole! By Ree Drummond Oct 19, 2020 french onion chicken casseroleRALPH SMITH Don't worry if you can't finish this whole casserole in one sitting. It will taste just as good the next day, too! YIELDS: 8 servings PREP TIME: 1 hour 0 mins TOTAL TIME: 1 hour 40 mins Ingredients 5 tbsp. salted butter, plus more for the baking dish 1 10-ounce package cremini mushrooms, thickly sliced 5 medium onions, thinly sliced 1 tbsp. fresh thyme, chopped 1/2 tsp. kosher salt Black pepper, to taste 2 tbsp. all-purpose flour 1/2 c. dry white wine 3 c. low-sodium beef broth 2 c. chopped rotisserie chicken (skin removed) 1 long baguette, sliced 1/2 inch thick 2 1/2 c. shredded gruyère cheese (about 10 ounces) 1/2 c. grated parmesan cheese This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. GET INGREDIENTS Powered by Chicory Directions Preheat the oven to 425 °. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 tablespoon butter in a large pot over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 2 minutes. Stir and continue to cook until browned all over, 2 to 3 minutes more. Remove the mushrooms to a plate. Add the remaining 4 tablespoons butter to the pot and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, 20 to 25 minutes. Return the mushrooms to the pot. Add the thyme, salt and a few grinds of pepper. Sprinkle in the flour and stir to coat the vegetables. Let toast for a minute, then increase the heat and pour in the wine. Bring to a simmer, then add the broth and chicken. Return to a simmer and cook, stirring, until thickened, about 3 minutes. Ladle enough of the onion-chicken mixture into the baking dish to cover the bottom. Arrange half of the baguette slices in a single layer on top. Ladle half of the remaining onion-chicken mixture on top and push down on the baguette slices with the bottom of the ladle to submerge. Sprinkle with 1 cup gruye`re and 1/4 cup parmesan. Top with the remaining baguette slices in a single layer. Ladle the remaining onion-chicken mixture on top. Sprinkle with the remaining 1 1/2 cups gruye`re and 1/4 cup parmesan. Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake until bubbly, about 20 minutes. Uncover and bake until the top is browned and crusty, about 15 minutes more. Let sit for 10 minutes before serving. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site. Reviews11 Comments Welcome to The Pioneer Woman! I have a new commenting system and now it's easier than ever for you to share your thoughts on the site. You'll just need to sign up for an account first: Get started by clicking the comment box below. Can't wait to hear from you! 3.6 5 Ratings Sort by Newest ohl2575 2 January, 2021 Absolutely love French onion soup so had to try this. I had originally found this in the magazine but then couldn’t find the page when I wanted to make it so used this version. If I remember right, the magazine version includes a bouillon cube, and based on a couple of other comments about taste, I added 2 Tbsp of Watkins beef soup mix. I also substituted Swiss cheese for the gruyere, because an 8 oz piece of gruyere was $13.50 at our grocery store. Agree prep time is off because it doesn’t account for the time to get the ingredients ready, so plan for 15-30 minutes additional, depending on your chopping/shredding/cutting speed. ?? Next time I will add more Watkins soup mix, but overall the taste and texture were good. Thanks for the idea! Reply jlo9025 31 January, 2021 Whoever said the coom times are way off was correct. Maybe if you dont have to slice the onions or mushrooms. I found it took closer to 90 minutes to get in the oven. Its WAY too labor intensive to be a "casserole" IMHO. A casserole is something that is in the oven within 30 min of starting. And you'll dirty up everything in your kitchen or it will take even longer bc you have to keep washing pans and plates. All for something that was bland with a mushy, stringy texture. Pass on this one. It has zero redeeming qualities. Reply sho8890 24 November, 2020 I tried this recipe and it was delicious. Unfortunately it is way to rich and is not in my opinion and taste a meal. Reply mck3864 11 November, 2020 where can I find a nutrition value? Reply jeffmuttgus 5 November, 2020 I miss the step by step pictures as you cooked the recipes! I need to see what each step and ingredient looks like! Reply suz6453 5 November, 2020 This was amazing! I doubled the mushrooms and added some additional chicken..... Everyone Loved it! Thank you I love your family friendly recipes! Reply 1 dlu9637 26 October, 2020 Love your recipes and have 2 of your cookbooks! I'm planning to try this recipe this week as we have some frozen leftover rotisserie chicken. Just a request: the print button includes all the comments, so if you could arrange it to just print the recipe that would be great! I was able to get around it by printing the first 2 single pages. Thanks! Reply 1 Show 1 more replies wre8873 26 October, 2020 My husband and I made this for Sunday dinner yesterday. It was delicious. But we found the cooking times to take much longer than stated. Also that the cheese was very expensive and we substituted it with other kinds. We would definitely make it again, but only for special occasions. too much work Reply kay1611 25 October, 2020 I made this for dinner yesterday. Oh. My. Gosh! Amazing!!!!! I served it with a simple green salad. The casserole tastes just like french onion soup and is rich and delicious! I am definitely keeping this recipe! Reply doh7365 22 October, 2020 I will definitely be making this. I'm famous for my French onion soup. I'm thinking I may add RED wine as that is what I use in my soup. Also add a bit of brandy. I love tarragon so that is interesting. (I use sage in my soup.) May use red wine/brandy and sage for half-size casserole and white wine/tarragon in another half batch and do side-by-side taste test. Reply This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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