FRENCH ONION CHICKEN BAKE – Yield 6 servings
French onion soup in chicken form – YUMMY! Complete with some cheesy toast on top.
1 LARGE onion, sliced thin
¼ cup homemade chicken broth
2 tablespoons butter, softened, divided
FRESH ground black pepper
2 + 2 teaspoons Pampered Chef 3 onion dip mix
2 pounds, about 6 boneless skinless chicken thighs
4 ounces Gruyere cheese, grated and divided
½ teaspoon FINELY chopped lemon thyme leaves
6 slices French bread
Chopped parsley, optional
- Preheat the oven to 425°.
- Place the onion, broth, 1 tablespoon butter, and pepper in baking dish.
- Cover and bake for 25 minutes, stirring occasionally, until browned and caramelized.
- Season the chicken with 2 teaspoons of the dip mix.
- Stir the remaining dip mix into the caramelized onions.
- Place the chicken on top of the onions.
- Top with 1/2 cup of the cheese.
- Bake for 30 minutes, or until the chicken is cooked through.
- Combine the remaining butter with the thyme.
- Spread onto the bread slices and place them on baking sheet.
- Top with the remaining grated cheese.
- During the last 8-10 minutes of cooking, place the baking sheet with the toast on top of the chicken.
- Cook until the cheese is melted and golden brown.
- Top the chicken with parsley, if desired.
NOTE: In a pinch you can substitute 1.3 ounce Lipton Onion Soup & Dip Mix