Recipe Background
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.
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.
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
- Heat the oven broiler to medium.
- Place the baguette slices on a baking sheet.
- 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.
- Broil until the cheese is melted and the bread pieces are golden, about 2-3 minutes.
- Preheat the oven to 375 degrees F.
- 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.
- In a large skillet over medium-high heat, heat the remaining olive oil.
- Brown both sides of the coated chicken in the oil, about 3-4 minutes.
- Transfer the chicken to a plate.
- Add the onion and the white wine to the same skillet and stir to deglaze.
- Cover and cook until the onions are translucent, about 4 minutes.
- Remove the lid and continue to cook the onions at medium-high heat until no liquid remains.
- Add the butter to the onions and reduce the heat to medium.
- Continue to cook the onions, stirring frequently with a wooden spoon, until they look golden, about 10 minutes.
- Stir the remaining flour into the caramelized onions and cook until the flour smell disappears, about 2 minutes.
- Slowly stir the broth into the onion mixture and let it simmer for 2 minutes.
- Turn off the stovetop heat.
- Place 1/2 of the toasted bread pieces in the bottom of a 9x13-inch baking dish.
- Pour 1/2 of the onion mixture on top of the bread and top with the chicken.
- 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.
- Add the remaining onion mixture on top of the cheese.
- Top the onion with the remaining Gruyère cheese and the remaining Swiss cheese.
- Top the cheese with the remaining bread pieces.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake until bubbly and the cheese has melted, about 5 minutes.
- Garnish the casserole with the parsley and serve.
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