FRENCH ONION CHICKEN BAKE RECIPES

Steps:

• Preheat oven to 350F
• Melt butter in a skillet and add sliced onions. Saute onions until they become translucent. Remove from pan and set aside.
• Season chicken breasts with paprika, garlic powder, and salt. Turn heat to medium-high, add cooking spray to skillet, and brown chicken breasts on both sides, about 5 minutes on each side.
• Add sauteed onions back to skillet
• Open the can of soup and add it to the chicken and onions. Cook for 5 minutes or until soup thickens a little bit and the chicken is well covered in the sauce
• If you are using a cast-iron skillet, divide the mozzarella cheese evenly over each chicken breast and put the pan in the oven.
• If you are not using a cast iron pan, transfer the chicken, onions, and sauce to a baking dish.
• Insert baking dish in the oven and bake for 15 to 20 minutes, or until cheese is melted and sauce is boiling.

Steps:

• 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.