Best French Chicken Casserole Recipes

CHICKEN AND FRENCH ONION CASSEROLE

Steps:

• Cut the chicken into serving size pieces.
• Combine flour and soup mix in a shallow dish.
• Toss chicken in the mix til well coated.
• Reserve the excess flour and soup mix.
• Heat oil in pan and brown the chicken.
• Place into a casserole dish.
• Add bacon and onion to the pan and cook till onion is soft.
• Place in casserole with chicken.
• Add reserved flour and soup mix and water to the casserole.
• Cover and cook 200 deg celsius for 3/4 hour.
• Stir in cream and parsley and serve.

FRENCH ONION CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil over medium heat in an oven proof pot large enough to hold all ingredients.
• Saute the sliced onions until browned, about 10 minutes.
• Add the garlic and saute for another minute.
• Add the rice, stir to coat the grains with oil, and saute for a few minutes.
• Add the chicken, beef broth, white wine, thyme, and black pepper, and bring to a boil. Taste for seasoning. Add salt if needed (depends on the saltiness of the beef broth).
• Cover and place in the preheated oven for 1 to 1 1/2 hours, or until the chicken and rice are cooked to your liking.

FRENCH ONION CHICKEN CASSEROLE

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 gruyère 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 gruyère 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.

FRENCH ONION-CHICKEN CASSEROLE

Steps:

• Heat oven to 425°F.
• Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 12 min. or until tender. Add Worcestershire sauce; cook 3 min., stirring constantly. Remove skillet from heat; stir in gravy.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Microwave stuffing mix, butter and water in microwaveable bowl on HIGH 5 min.; stir. Spoon evenly over gravy mixture; top with chicken. Cover.
• Bake 25 min. Top with cheese; bake, uncovered, 10 to 15 min. or until chicken is done (165°F).

CHICKEN AND FRENCH ONION CASSEROLE

Steps:

• Combine chicken pieces with flour and dry soup mix in plastic bag, toss to coat chicken.
• (Reserve excess flour mixture).
• Heat butter and oil in a heavy pan, add chicken in single layer.
• Cook chicken turning often until browned all over.
• Remove chicken from dish, add bacon and onions, stir constantly over heat for about 3 minutes or until onions are soft.
• Place this mixture plus chicken into ovenproof dish with blended reserved flour and water, cover.
• Bake in moderate oven for about 1 hour or until chicken is tender.
• Stir in sour cream and parsley just before serving.

FRENCH COUNTRY CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; brush with dressing. Add carrots and mushrooms; cover with soup.
• Add hot water to stuffing mix; stir just until moistened. Spoon over chicken; sprinkle with cheese and thyme.
• Bake 40 min. or until chicken is done (165°F).

FRENCH ONION CHICKEN AND RICE CASSEROLE

Steps:

• 1. preheat oven to 350.
• 2. Grease a 9x13 dish.
• 3. Spread the rice over the bottom of the pan. Top with chicken pieces. Sprinkle with pepper.
• 4. Mix the rest of the ingredients and pour over.
• 5. Cover with foil and bake until chicken is tender. About an hour.

FRENCH ONION CHICKEN CASSEROLE

Steps:

• 1. Melt butter in a large skillet over medium high heat. Add onions and season with salt and pepper. Cook for 5 to 8 minutes until soft.
• 2. Reduce heat until medium and cook until onions are caramelized, about 15 minutes. Pour in 1/4 cup of broth or sherry to deglaze and keep stirring until onions are browned.
• 3. Stir in minced garlic and cook about 1 minute. Turn off the heat and allow to cool slightly. Season chicken breasts with oregano, salt, pepper and garlic powder. Arrange chicken breasts in greased 9 X 13 Inch baking dish.
• 4. Divide caramelized onions on top of each chicken breast. Sprinkle shredded cheese on top and bake at 400 degrees for 20 to 25 minutes. Then broil for 2 minutes.

FRENCH ONION CHICKEN NOODLE CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Bake for 25 to 30 minutes, until heated through. Top with crushed french fried onions and bake for 10 more minutes or until onions are lightly browned.

FRENCH ONION CHICKEN NOODLE CASSEROLE | PLAIN CHICKEN RECIPE - (4.2/5)

Steps:

• Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Top with crushed french fried onions. Bake for 25-30 minutes, until heated through.

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package directions drain.
• Preheat oven to 350 degrees. Lightly spray a 9 x 13-inch pan with cooking spray.
• Combine chicken, soup, dip and cheese. Stir in cooked egg noodles.
• Pour mixture into prepared pan. Top with crushed french fried onion.
• Bake for 25-30 minutes, until heated through.

FRENCH ONION STUFFED CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
• Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
• Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.
• OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
• Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
• Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
• Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
• Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.
• Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
• Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
• Discard toothpicks. Serve with pan juices and onions.

FRENCH ONION STUFFED CHICKEN CASSEROLE RECIPE

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.) Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked. Discard toothpicks. Serve with pan juices and onions.

FRENCH CHICKEN BROCCOLI CASSEROLE

Steps:

• In a greased 13 x 9 baking dish, layer the broccoli spears and chicken pieces alternately. Set aside.
• In a saucepan over medium heat, combine the melted butter, dissolved cornstarch, broth, seasonings, milk and pimientos.
• Cook until thickened. Add cheese, stir until melted.
• Pour warm sauce over top of chicken and broccoli.
• Bake at 350°F for about 35 minutes or until bubbly.

FRENCH CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350 degree F.
• 2. For caramelized onion, place a skillet on very high heat, and drop onions in it. Let it cook for 4 minutes.
• 3. Add maple syrup and mix well.
• 4. Sprinkle salt and pepper. Cook for about 20 minutes or until caramelized, stirring occasionally.
• 5. For casserole, in a large mixing bowl, add caramelized onion, heavy cream, wine, and egg. Mix well.
• 6. Drop thyme leaves, pepper, salt, bouillon cube, and flour.
• 7. Throw garlic, sage and a little bit of grated cheese. Stir to combine.
• 8. Place a frying pan on medium high heat, and melt butter in it. Swirl and spread it all over the pan.
• 9. Drop chicken pieces and let them caramelize.
• 10. Season it with salt and pepper. Flip and cook on other side.
• 11. Grease a baking dish, and pour egg mixture in it.
• 12. Place chicken on top, and sprinkle remaining cheese on top of dish.
• 13. Top with Durkee Onion Rings.
• 14. Put it in oven and bake for 45 minutes.