French onion chicken bake has all the great flavor from French onion soup! Baked chicken and pasta in a creamy sauce with caramelized onions and mushrooms, topped with melted mozzarella and seasoned croutons for a crunchy bite!
French onion chicken bake has the same great flavor of French onion soup. It has al dente penne noodles, juicy diced chicken, thyme, melted mozzarella, creamy sauce, caramelized onions & mushrooms, and crunchy garlic seasoned croutons on top that resemble the toasted bread on top of French onion soup.
Traditional French onion soup has a rich beef broth and some variation of red wine added. The dish I’ve created has chicken broth and white wine for a lighter pairing with diced chicken in this pasta dish.
By all means, if you have beef broth and red wine, try adding those to your dish and let me know how it tastes in the comments!
Enjoy!
French Onion Chicken Bake
Course: Main CourseCuisine: French, American4
servings30
minutes40
minutesFrench onion chicken bake has all the great flavor from French onion soup! Baked chicken and pasta in a creamy sauce with caramelized onions and mushrooms, topped with melted mozzarella and seasoned croutons for a crunchy bite!
Ingredients
- Pasta Dish
1 lb Diced Chicken Breast
8 oz Penne
1 cup Sour Cream
1 cup Chicken Broth
1 tsp Thyme
1 tbsp Minced Garlic
1 Yellow Onion, thinly sliced
1.5 cups White Cap Mushrooms, thinly sliced
1/4 cup White Wine
1 cup Shredded Mozzarella
2 tbsp Olive Oil
- Homemade Croutons
1/2 cup Foccacia bread, cut into 1″ cubes
2 tbsp Butter
1/2 tsp Garlic Powder
Directions
- Preheat oven to 350 degrees Fahrenheit. Melt butter in microwave. Coat foccacia bread with butter and sprinkle with garlic powder. Toss to evenly coat. Bake for 15 minutes until croutons are crispy.
- While croutons bake, cook penne until al dente according to package directions.
- Once croutons are done baking, crush lightly. Set oven to 400 degrees Fahrenheit and lightly grease a 13″ x 9″ casserole dish.
- In a large pan, heat 1 tbsp olive oil over medium-high heat and carmelize onions and mushrooms for about 10 minutes. Set aside.
- In the same large pan, heat 1 tbsp olive oil over medium-high heat and cook diced chicken for 5-7 minutes until center is no longer pink.
- Add onion/mushroom mixture and penne to the pan with chicken. Blend white wine, sour cream, chicken broth, half of the mozzarella, and thyme. Bring to a simmer for 5 minutes.
- Place pasta ingredients into prepared 13″x 9″ dish. Top with remaining mozzarella, and croutons, and bake for 14-16 minutes until sauce is bubbling.
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