Description
Pioneer Woman French Onion Chicken Casserole blends classic comfort with French-inspired elegance. Caramelized onions, tender chicken, and melted cheese create a luxurious one-pan dinner you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups chopped rotisserie chicken (skin removed)
- 1 10-ounce package cremini mushrooms, thickly sliced (about 3 cups)
- 5 medium onions, thinly sliced (about 4 cups)
- 1 long baguette, sliced ½ inch thick (consider toasting slices lightly if preferred)
Cheese and Dairy:
- 2 ½ cups shredded gruyère cheese (about 10 ounces)
- ½ cup grated parmesan cheese
- 5 tablespoons salted butter, plus extra for greasing the baking dish
Seasonings and Liquids:
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon kosher salt
- Black pepper, as you like
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 3 cups low-sodium beef broth
Instructions
- Warm the oven to 425°F (220°C). Coat a 9-by-13-inch (23-by-33-centimeter) baking dish with unsalted butter, ensuring complete coverage.
- Heat a large pot over medium-high temperature. Melt 1 tablespoon of butter and sauté mushrooms until they develop a deep golden-brown color, approximately 4-5 minutes. Remove mushrooms and set aside on a separate plate.
- In the same pot, melt the remaining 4 tablespoons of butter over medium-low heat. Slowly caramelize onions, stirring consistently until they transform into a rich, dark golden hue, around 20-25 minutes.
- Reintroduce the sautéed mushrooms to the pot. Sprinkle fresh thyme, kosher salt, and freshly ground black pepper. Dust the vegetables with flour, stirring to create an even coating. Cook for 1 minute to eliminate the raw flour flavor.
- Elevate the heat and deglaze the pot with white wine, allowing it to simmer. Pour in chicken broth and add shredded chicken, continuing to stir until the mixture thickens, about 3 minutes.
- Create the first layer in the prepared baking dish by spreading a portion of the onion-chicken mixture across the bottom. Arrange a single layer of baguette slices, then cover with half the remaining mixture, gently pressing to submerge the bread.
- Distribute 1 cup of gruyère cheese and 1/4 cup of parmesan cheese over the first layer. Repeat the layering process with remaining baguette slices and onion-chicken mixture.
- Top the casserole with the final 1 1/2 cups of gruyère and 1/4 cup of parmesan cheese, ensuring even coverage.
- Loosely tent aluminum foil over the dish, being careful not to let it touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes until the edges bubble.
- Remove the foil and continue baking for an additional 15 minutes, allowing the top to develop a golden, crispy crust. Allow the casserole to rest for 10 minutes before serving, which helps the layers set and flavors meld.
Notes
- Cheese Selection Matters: Handgrate fresh gruyère and parmesan for maximum flavor complexity and smoother melting texture.
- Bread Preparation Tip: Lightly toast bread slices before layering to prevent sogginess and enhance overall crunch.
- Onion Caramelization Technique: Slowly cook onions until deep golden brown, developing rich, sweet undertones that elevate the entire casserole.
- Butter Application Strategy: Generously coat baking dish with butter, creating delicious non-stick surface and adding subtle richness.
- Baking Precision: Monitor casserole during uncovered baking, aiming for perfect golden-brown top with crispy edges that promise delectable results.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 482 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg