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Cottage-Getaway Casserole

ChickenCasseroleGastro-Pub

Time: 1 hour 35 minutes

Yield: 4 servings

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About

You know what? It's time for a getaway. Time to trek out into the wilderness and into the wonderful, flower-filled country, to find a lovely little cottage just to unwind in. And when the sun finally sets on a beautiful day, it's time to settle in with an equally lovely meal. Cottage-Getaway Casserole is just such a meal; filled with chicken and buttery baguette slices, this is a comforting, cheesy, and tasty meal befitting a little cottage comfort. It's infused with the richness and beefy flavor of French onion soup, with plenty of caramelized onions to ensure that each bite is golden and sweet. Cottage-Getaway Casserole is a whole country vacation in a dish.

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Ingredients

  • For the baguette:
  • 3/4 of a standard-size baguette, cut into 1/2-inch slices
  • extra-virgin olive oil, to taste, for drizzling
  • 1 1/2 cups Gruyère cheese, shredded and divided
  • 1 1/2 cups Swiss cheese, shredded and divided
  • For the chicken:
  • 3 chicken breasts, boneless, skinless, and cut into 1-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh thyme
  • For the casserole:
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups onion, sliced
  • 3/4 cup white wine
  • 2 tablespoons butter
  • 3/4 teaspoon all-purpose flour
  • 1 1/4 cups low-sodium beef broth
  • parsley, freshly chopped, for garnish

Directions

Step 1 -Heat the oven broiler to medium.

Step 2 -Place the baguette slices on a baking sheet.

Step 3 -Drizzle the slices with the olive oil and sprinkle them with 1/2 cup of the Gruyère cheese and 1/2 cup of the Swiss cheese.

Step 4 -Broil until the cheese is melted and the bread pieces are golden, about 2-3 minutes.

Step 5 -Preheat the oven to 375 degrees F.

Step 6 -In a medium bowl, toss the chicken with the pepper, the salt, 2 tablespoons of the flour, the cornstarch, the garlic powder, and the thyme.

Step 7 -In a large skillet over medium-high heat, heat the remaining olive oil.

Step 8 -Brown both sides of the coated chicken in the oil, about 3-4 minutes.

Step 9 -Transfer the chicken to a plate.

Step 10 -Add the onion and the white wine to the same skillet and stir to deglaze.

Step 11 -Cover and cook until the onions are translucent, about 4 minutes.

Step 12 -Remove the lid and continue to cook the onions at medium-high heat until no liquid remains.

Step 13 -Add the butter to the onions and reduce the heat to medium.

Step 14 -Continue to cook the onions, stirring frequently with a wooden spoon, until they look golden, about 10 minutes.

Step 15 -Stir the remaining flour into the caramelized onions and cook until the flour smell disappears, about 2 minutes.

Step 16 -Slowly stir the broth into the onion mixture and let it simmer for 2 minutes.

Step 17 -Turn off the stovetop heat.

Step 18 -Place 1/2 of the toasted bread pieces in the bottom of a 9x13-inch baking dish.

Step 19 -Pour 1/2 of the onion mixture on top of the bread and top with the chicken.

Step 20 -Add 1/2 cup of the Gruyère cheese and 1/2 cup of the Swiss cheese in an even layer on top of the chicken.

Step 21 -Add the remaining onion mixture on top of the cheese.

Step 22 -Top the onion with the remaining Gruyère cheese and the remaining Swiss cheese.

Step 23 -Top the cheese with the remaining bread pieces.

Step 24 -Cover the baking dish with foil and bake for 20 minutes.

Step 25 -Remove the foil and bake until bubbly and the cheese has melted, about 5 minutes.

Step 26 -Garnish the casserole with the parsley and serve.

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