EASY FRENCH ONION CHICKEN CASSEROLE RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
• In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
• Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
• Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
• In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.

Steps:

• 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. 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.