Recipe Background
It's time to bundle up, find your favorite sweater, and relax by the fire: crisper, colder weather is coming and coming fast! This calls for a meal that will make you just as comfy on the inside too! The Warm And Cozy Casserole is a thick, hearty dish that is warming for the body and the soul: golden brown mushrooms, caramelized onions, and savory chicken mix with buttery baguette slices to make a meal that tastes like all the best parts of comfort foods puts together. Melty, creamy cheese brings the whole thing together. Warm And Cozy Casserole is the perfect meal for cuddling up and enjoying the chillier days in peace.
It's time to bundle up, find your favorite sweater, and relax by the fire: crisper, colder weather is coming and coming fast! This calls for a meal that will make you just as comfy on the inside too! The Warm And Cozy Casserole is a thick, hearty dish that is warming for the body and the soul: golden brown mushrooms, caramelized onions, and savory chicken mix with buttery baguette slices to make a meal that tastes like all the best parts of comfort foods puts together. Melty, creamy cheese brings the whole thing together. Warm And Cozy Casserole is the perfect meal for cuddling up and enjoying the chillier days in peace.
Ingredients
- 5 tablespoons salted butter plus more for the baking dish
- 1 (10-ounce) package cremini mushrooms thickly sliced
- 5 medium onions thinly sliced
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3 cups low-sodium beef broth
- 2 cups rotisserie chicken skin removed and chopped
- 1 long baguette sliced into 1/2-inch-thick slices
- 2 1/2 cups Gruyere cheese shredded
- 1/2 cup parmesan cheese grated
Directions
- Preheat the oven to 425 degrees F.
- Butter a 9x13-inch or 3-quart baking dish.
- Melt 1 tablespoon of the butter in a large pot over medium-high heat.
- Add the mushrooms to the hot butter and cook, without stirring, until browned on the bottom, about 2 minutes.
- Stir the mushrooms and cook until browned all over, about 2-3 minutes.
- Transfer the mushrooms to a plate.
- Add the remaining butter to the pot and melt over medium-low heat.
- Add the onions and cook, stirring frequently, until dark golden, about 20-25 minutes.
- Add the browned mushrooms, the thyme, the salt, and the pepper to the pot.
- Sprinkle in the flour and stir to coat the vegetables.
- Let the flour toast, about 1 minute.
- Increase the heat to medium.
- Add the wine to the pot.
- Bring the mixture to a simmer.
- Add the broth and the chicken.
- Return the mixture to a simmer and cook, stirring, until thickened, about 3 minutes.
- Ladle enough of the chicken mixture to cover the bottom of the prepared baking dish.
- Arrange 1/2 of the baguette slices on top of the chicken layer in the baking dish.
- Ladle 1/2 of the remaining chicken mixture over the baguette layer, pushing down on the slices to ensure they are submerged.
- Sprinkle with 1 cup of the Gruyere cheese and 1/4 cup of the parmesan.
- Add the remaining baguette slices on top of the cheese layer.
- Ladle on the remaining chicken mixture.
- Sprinkle the top of the casserole with the remaining Gruyere cheese and the remaining parmesan cheese.
- Tent the casserole dish with foil, making sure it doesn't touch the cheese, and place the baking dish on a rimmed baking sheet.
- Bake until bubbly, about 20 minutes.
- Uncover and bake until the top is browned, about 15 minutes.
- Let stand for 10 minutes.
- Serve.
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