Tuesday, August 5, 2008

French Onion Chicken Casserole

I got this one from Lauren's blog.
I also got the side dish from her (French Onion Risotto).

This was super duper easy to make... I used regular soup mix... I figured that I had it and wouldn't go buying specific French onion mix--gotta be the same, right?

I only used 2 breasts so I only used 1/2 an onion and ended up baking for about 20 minutes or so. The chicken came out so moist and tender... YUM! I just wasn't super excited about the sauce. It was good, but in small doses for me. I thought it was way too salty, and I don't love me some salt. BAJ, on the other hand, really enjoyed it.

  • 4-6 boneless skinless chicken breasts or thighs
  • 2 Tbs plain flour
  • Packet of french onion soup
  • 1 large onion
  • 1 Cup water
  • 2 Tbs sour cream or plain low-fat yoghurt

1. Preheat oven to 375 degrees F (180 degrees C)

2. Put the soup mix and flour into a ziplock bag, add the chicken breasts and shake it to coat them. Save the excess flour mix.

3. Heat some oil in a pan, or spray it with non stick cooking spray - and add the chicken and cook until browned all over. Turn them often, but carefully cause it will take off the coating if you aren't!

4. Take the chicken out, and put it in a casserole dish.

5. Add onions to the pan. Stir constantly over heat until onions ar soft.

6. Blend the saved flour mixture into a cup of water, and add it, to the pan with the onions and bacon. Cook for a couple of minutes, then pour over the chicken in the casserole dish.

7. Cover, then cook for about 35 minutes, or until chicken is tender. Remove chicken, and stir in sour cream/yoghurt, then replace chicken in the gravy. Serve!!


USA Kiwi (aka Kylee) said...
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USA Kiwi (aka Kylee) said...

Hey... that's my recipe and my words! (Lauren got it from my blog)

I just use regular onion soup too.

It sure would be too salty if you used all of the soup for only 2 chicken breasts - and the bacon sure does add a dose of salt too!

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