French Onion Chicken Casserole

Submitted by Patty Jenks

For a wonderful, fragrant and comforting casserole on these cooler nights, try this! I made it last week, and it was really good!

– Patty

For the Bread:
3/4 standard baguette, cut into 1/2″ slices – Layer on a broiler pan and drizzle with olive oil.
Sprinkle with a mix of grated Gruyere and Swiss cheeses, about 1 cup. (You’ll need a total of 3 cups of this cheese mix for the recipe.)
Broil until the cheese is melted and toasts are golden. Set aside.

For the Casserole:
Preheat oven to 375 degrees.
In medium bowl, toss together:
3 boneless chicken breasts, cut into 1-inch cubes
freshly ground pepper to taste
3/4 tsp kosher salt
2 Tbs. flour
1 Tbs. cornstarch
1/2 tsp. garlic powder
1/2 tsp fresh or dried thyme

In large skillet, heat 2 Tbs. olive oil over medium-high heat.
Brown the chicken; about 3-4 minutes per side. Remove to a plate.

To the skillet, add:
1 1/2 c sliced onion
3/4 c white cooking wine
Stir to deglaze. Cover and cook for about 4 minutes until onions are translucent. Remove lid and continue to cook until no liquid remains.

Add 2 Tbs butter and reduce heat to medium. Continue cooking the onions, stirring frequently until golden – about 10 minutes more.

Stir 3/4 c flour into onions and cook 2 minutes more.
Slowly stir in 1 1/4 c low sodium beef broth and simmer 2 minutes before removing from heat.

Place half the toasts in the bottom of a 13″x9″ baking pan.
Pour half the onion mixture over the first layer of toasts.
Grate another 2 c total of Swiss and Gruyere cheeses.
Sprinkle half of the cheese (1 c) on first layer of casserole.
Add rest of onion mixture, and top with remaining 1 c grated cheese.
Top with remaining toasts, and cover the dish with foil.

Bake 20 minutes, then remove foil and bake 5 minutes more, long enough to get the top brown and bubbly.

Garnish with parsley.

Serve & enjoy.

Makes 4-6 servings

Recipe from Delish, by Micah Morton

View the recipe here:

Patty Jenks
Patty Jenks Director
CommunityCare of Lyme

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