French Onion Chicken Casserole
This recipe for my French Onion Chicken Casserole is to die for, its comforting, hardy and easy! What more can you ask for on a day you just need a little pick me up, or something you can leave in the oven while doing other things.
This requires almost no extra ingredients than ones you will usually have on hand or can easily prebuy and forget about until you need them. That’s what makes it so great, its a low maintanance meal which you could easily use as your meal prep for the week and feel satisfied every time you eat it. Now i’m not going to tell you my life story to make you try this, you should try it and let the flavour prove itself.
Ingredients
500grams of chicken Breast, or thigh. Depends on your preference
500 grams of bacon
5 Large brown onions
2 tbsp of garlic
2 tbsp of salted butter
120 grams or 3 sachets of French onion soup mix
1/2 cup of flour
2 cups of hot water
Olive oil
Direction
Turn the oven onto 180C
Slice all the onions into medium thickness, placing them into a pan with a little bit of oil, when they get to a semi soft stage add in the butter and half of the garlic, or too taste.
While the onions are cooking slice up all the bacon into even square piece, you don’t want them too big or too little, if they are too small they will disintegrate while in the oven and you want the piece to have a bite while you eat them.
Once the onions are cooked place them into a Dutch oven pot and leave to the side, placing the bacon into the same pan the onions were cooked in; you do not need to have a clean pan in between as they all go into the same pot eventually!
While the bacon is cooking you can cut the chicken up into 2cm by 2cm square, try not to go small, as once again these will soften up in the often and fall apart while in the oven.
In a container mix the soup packets and flour, and place in the preciously cut chicken, while closed shake the container to ensure full coverage of the mixture over the chicken, place to the side.
The bacon should be cooked and slightly crispy when done, you can now place this into the pot with the onions
Put some olive oil on the base of the pan, if there is no bacon fat still in the pan, place the coated chicken into the hot pan and allow to cook till golden brown. The chicken does not have to be completely cooked at this stage only crispy as it will continue to cook in the oven. Once it is is cooked, put it in the pot.
In the container with the mixture of flour and soup, put the two cups of hot water in there ensure all of the remaining mix is incorporated. Pour that over all of the ingredients in the pot, if you find that this does not fill enough to sit just above the ingredients you can place some more hot water in until correct.
Place the lid on top and put it in the oven for 35 minutes to an hour, make sure you check and stir at the 20 minute mark to see if the liquid is thickening up, if it is not thickening up allow it to sit in the oven for longer until thick.
While waiting for the casserole, you can cook yourself up some rice to serve along side the meal.
Once the casserole is ready, serve with the rice and enjoy!