August 17, 2022
French onion chicken rice bake
- 5 tbsp Butter
- more butter
- 1 10-ounce package cremini mushrooms, thickly sliced
- 5 onions, thinly sliced
- 1/2 tbsp Cooking with Greens No Salt Italian Blend
- 1/2 Tbsp Cooking with Greens Go To Blend
- 1 Tbsp fresh minced parsley
- 1/2 tsp Cooking with Greens Pink Himalayan Sea salt
- 1/4 tsp CWG No Salt Onion Black pepper
- 2 tbsp all-purpose flour
- 1/2 cup white wine
- 4 cups beef broth
- 1 cup uncooked rice
- 1/2 tsp Better than Bouillion brand roasted beef base or 1/2 bouillion cube crushed
- 4 cups chopped cooked boneless skinless chicken
- 1/2 long baguette, sliced 1/2 inch thick
- 2 1/2 cups shredded gruyère or swiss cheese
- 1/2 cup grated parmesan cheese
- Preheat the oven to 425 ̊. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 tablespoon butter in a large pot over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 2 minutes. Stir and continue to cook until browned all over, 2 to 3 minutes more. Remove the mushrooms to a plate.
- Add the remaining 4 tablespoons butter to the pot and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, 20 to 25 minutes.
- Return the mushrooms to the pot. Add the No Salt Italian blend, Go To Blend, sea salt and a Onion Black pepper. Sprinkle in the flour and stir to coat the vegetables. Let toast for a minute, then increase the heat and pour in the wine. Bring to a simmer, then add the broth, bouillion and chicken. Bring to rolling boil. Once boiling, mix in rice and immediately ladle the onion-chicken -rice mixture into the baking dish. Sprinkle with 1 cup gruyère and 1⁄4 cup parmesan. Top with the baguette slices in a single layer. Sprinkle with the remaining 1 1⁄2 cups gruyère and 1⁄4 cup parmesan.
- Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake until bubbly, about 15 minutes. Uncover and bake another 5 minutes. Turn the Broiler on high and bake until the top is browned and crusty. Let sit for 10 minutes before serving.