Pioneer Woman French Onion Chicken Casserole

Pioneer Woman French Onion Chicken Casserole is made with salted butter, cremini mushrooms, onions, fresh thyme, kosher salt, black pepper, all-purpose flour, dry white wine, low-sodium beef broth, rotisserie chicken, baguette, gruyère cheese, and parmesan cheese. 

This cheesy French Onion Chicken Casserole recipe creates a hearty dinner that takes about 75 minutes to prepare and can serve up to 8 people.

Pioneer Woman French Onion Chicken Casserole Ingredients

• 5 tbsp. salted butter, plus extra for greasing the baking dish
• 1 10-ounce package cremini mushrooms, thickly sliced (about 3 cups)
• 5 medium onions, thinly sliced (about 4 cups)
• 1 tbsp. fresh thyme, chopped
• 1/2 tsp. kosher salt
• Black pepper, as you like
• 2 tbsp. all-purpose flour
• 1/2 cup dry white wine
• 3 cups low-sodium beef broth
• 2 cups chopped rotisserie chicken (skin removed)
• 1 long baguette, sliced 1/2 inch thick (consider toasting slices lightly if preferred)
• 2 1/2 cups shredded gruyère cheese (about 10 ounces)
• 1/2 cup grated parmesan cheese

How To Make Pioneer Woman French Onion Chicken Casserole

1. Preheat the oven to 425°F (220°C). Grease a 9-by-13-inch or other 3-quart baking dish with butter. In a large pot, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook without stirring until browned on the bottom, about 2 minutes. Stir occasionally and continue to cook until browned all over, about 2-3 minutes more. Transfer the mushrooms to a plate.
2. In the same pot, add the remaining 4 tablespoons of butter and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, about 20-25 minutes.
3. Return the mushrooms to the pot. Add thyme, salt, and a few grinds of pepper. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. 
4. Increase the heat, pour in the wine, and bring to a simmer. Add the broth and chicken, return to a simmer, and cook, stirring, until the mixture thickens, about 3 minutes.
5. Ladle enough of the onion-chicken mixture into the prepared baking dish to cover the bottom. Arrange half of the baguette slices in a single layer on top. Ladle half of the remaining onion-chicken mixture over the baguettes, pressing down slightly with the ladle to submerge the slices. 
6. Sprinkle with 1 cup of gruyère and 1/4 cup of parmesan. Repeat with the remaining baguette slices and onion-chicken mixture. Top with the remaining 1 1/2 cups of gruyère and 1/4 cup of parmesan.
7. Cover the casserole with foil, tenting slightly to avoid touching the cheese. Place on a rimmed baking sheet and bake until bubbly, about 20 minutes. Uncover and continue baking until the top is browned and crusty, about 15 minutes more. Let sit for 10 minutes before serving.

Recipe Tips

• Use Extra Butter: Make sure to butter the dish well before you start. This helps keep everything from sticking and makes it taste a little buttery.
• Cook Onions Well: Let the onions cook slowly until they are really golden. This makes the casserole taste much better.
• Toast Bread Slices: Toast the slices of bread a little before you put them in the casserole. This keeps them from getting too soft.
• Choose Good Cheese: Buy good quality gruyère and parmesan cheese. Grate it yourself for the best taste and melt.
• Watch the Oven: Watch the casserole when it’s baking without the cover. You want it just right—golden and crispy on top.

What To Serve With French Onion Chicken Casserole

French Onion Chicken Casserole pairs well with a mixed leaf salad, roasted Brussels sprouts, mashed sweet potatoes, and glazed carrots. It also can be served with vegetable soup, grilled asparagus, caramelized onion tart, and a pear and walnut salad for a full meal.

How To Store French Onion Chicken Casserole

• In the Fridge: Let the casserole cool down, then cover it or put it in a container with a lid. Keep it in the fridge for up to 4 days.
• In the Freezer: Wrap it well and freeze it. It stays good for up to 2 months. Thaw in the fridge before you heat it up again.

How To Reheat Leftover French Onion Chicken Casserole

• In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
• In The Microwave: Put a portion of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
• In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the casserole to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.

Pioneer Woman French Onion Chicken Casserole Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 493
• Total Fat: 27 g
• Saturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Dietary Fiber: 3 g
• Sugar: 6 g
• Protein: 28 g
• Cholesterol: 91 mg
• Sodium: 854 mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Green Chile Chicken Enchilada Casserole
• Pioneer Woman Chicken Cordon Bleu Casserole
• Pioneer Woman Chicken Dorito Casserole
• Pioneer Woman King Ranch Chicken Casserole
• Pioneer Woman Chicken Tortilla Casserole

Pioneer Woman French Onion Chicken Casserole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: F French Onion Chicken Casserole Recipe

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:8 servingsCalories:493 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman French Onion Chicken Casserole is made with salted butter, cremini mushrooms, onions, fresh thyme, kosher salt, black pepper, all-purpose flour, dry white wine, low-sodium beef broth, rotisserie chicken, baguette, gruyère cheese, and parmesan cheese. 
This cheesy French Onion Chicken Casserole recipe creates a hearty dinner that takes about 75 minutes to prepare and can serve up to 8 people.

Ingredients

• 5 tbsp. salted butter, plus extra for greasing the baking dish
• 1 10-ounce package cremini mushrooms, thickly sliced (about 3 cups)
• 5 medium onions, thinly sliced (about 4 cups)
• 1 tbsp. fresh thyme, chopped
• 1/2 tsp. kosher salt
• Black pepper, as you like
• 2 tbsp. all-purpose flour
• 1/2 cup dry white wine
• 3 cups low-sodium beef broth
• 2 cups chopped rotisserie chicken (skin removed)
• 1 long baguette, sliced 1/2 inch thick (consider toasting slices lightly if preferred)
• 2 1/2 cups shredded gruyère cheese (about 10 ounces)
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C). Grease a 9-by-13-inch or other 3-quart baking dish with butter. In a large pot, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook without stirring until browned on the bottom, about 2 minutes. Stir occasionally and continue to cook until browned all over, about 2-3 minutes more. Transfer the mushrooms to a plate.
2. In the same pot, add the remaining 4 tablespoons of butter and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, about 20-25 minutes.
3. Return the mushrooms to the pot. Add thyme, salt, and a few grinds of pepper. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. 
4. Increase the heat, pour in the wine, and bring to a simmer. Add the broth and chicken, return to a simmer, and cook, stirring, until the mixture thickens, about 3 minutes.
5. Ladle enough of the onion-chicken mixture into the prepared baking dish to cover the bottom. Arrange half of the baguette slices in a single layer on top. Ladle half of the remaining onion-chicken mixture over the baguettes, pressing down slightly with the ladle to submerge the slices. 
6. Sprinkle with 1 cup of gruyère and 1/4 cup of parmesan. Repeat with the remaining baguette slices and onion-chicken mixture. Top with the remaining 1 1/2 cups of gruyère and 1/4 cup of parmesan.
7. Cover the casserole with foil, tenting slightly to avoid touching the cheese. Place on a rimmed baking sheet and bake until bubbly, about 20 minutes. Uncover and continue baking until the top is browned and crusty, about 15 minutes more. Let sit for 10 minutes before serving.

Notes

• Use Extra Butter: Make sure to butter the dish well before you start. This helps keep everything from sticking and makes it taste a little buttery.
• Cook Onions Well: Let the onions cook slowly until they are really golden. This makes the casserole taste much better.
• Toast Bread Slices: Toast the slices of bread a little before you put them in the casserole. This keeps them from getting too soft.
• Choose Good Cheese: Buy good quality gruyère and parmesan cheese. Grate it yourself for the best taste and melt.
• Watch the Oven: Watch the casserole when it’s baking without the cover. You want it just right—golden and crispy on top.

Keywords:Pioneer Woman French Onion Chicken Casserole, Ree Drummond French Onion Chicken Casserole