Creamy French Onion Chicken Food

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRENCH ONION NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
• While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
• Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
• Bake until the topping is golden brown, 35 to 40 minutes.

FRENCH ONION CHICKEN CASSEROLE

Steps:

• Preheat oven to 375F.
• Dump the butter into a large pot over medium heat.
• Once the butter is completely melted, add the diced onions to the pot.
• Stir the onions and butter together.
• Leave the onions to cook, stirring occasionally, until they are golden brown. About 12 minutes.
• Add the water and onion soup mix to the pot and whisk well.
• Add the egg noodles to the pot and push them around so that they are as submerged in the liquid is possible.
• Place a lid on the pot and leave the noodles to cook, stirring occasionally, for 7 minutes.
• After 7 minutes remove the lid and stir well.
• Add the cream of chicken soup, salt and pepper to the pot.
• Stir until all of the noodles are coated in the chicken soup.
• Add the shredded chicken to the pot and stir well again.
• Dump the chicken and noodle mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump the shredded mozzarella and shredded parmesan into a mixing bowl.
• Add the crispy fried onions to the mixing bowl.
• Stir the shredded cheese and fried onions together.
• Sprinkle the shredded cheese and fried onion mixture on top of the noodle mixture in the baking dish.
• Cover the dish with aluminum foil and place it in the oven.
• Bake the casserole covered for 20 minutes.
• After 20 minutes remove the foil and continue baking uncovered for 5 minutes just to crisp up the onions.
• Remove the dish from the oven and sliced and serve the casserole immediately,
• Enjoy!

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Spray 9x13 casserole dish with cooking spray or olive oil - set aside
• Cook egg noodles to package directions - drain
• In a large bowl, combine cooked noodles, cooked chicken, soup, dip, cheddar cheese & 1 cup of the mozzarella cheese - stir well to combine
• Transfer to prepared baking dish
• Top with remaining mozzarella cheese & fried onions
• Bake 25-30 minutes or until hot & bubbling

CREAMY FRENCH ONION CHICKEN

Steps:

• dice the chicken breasts.
• in a large frypan, on medium heat, cook the chicken, stirring until cooked through but not brown. drain.
• add chicken back to pan with the cream cheese, stir till cheese is melted. add the cream and the french onion soup.
• stir till soup is dissolved. cook on low heat for 10 minutes. stir occasionally.
• while the chicken is cooking, in a separate smaller frypan, cook the bacon until crispy. put aside to cool.
• add the spinach to the chicken and cook, stirring, until wilted.
• if the sauce is a bit too thick, add a little more cream.
• serve over mashed potato. crumble some bacon over each serve.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.