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French Onion Chicken Bake

French Onion Chicken Bake

French onion chicken bake has all the great flavors of French onion soup! This baked dish has sautéed chicken and penne in a creamy sauce with caramelized onions and mushrooms topped with melted mozzarella and homemade croutons for a crunchy topping - just like the soup!
5 from 2 votes
Course: Main Dishes
Cuisine: French, Italian
Prep Time: 20 minutes
Cook Time: 54 minutes
Total Time: 1 hour 14 minutes
Servings: 6 Servings
Author: Tiffany



  • 1 pound Diced Chicken Breast
  • 8 ounces Penne
  • 1 ½ cups Sour Cream
  • 14.5 ounces Can of Chicken Broth
  • 1 teaspoon Thyme
  • 1 tablespoon Minced Garlic
  • 1 Medium Yellow Onion, thinly sliced
  • 12 ounce White Cap Mushrooms, thinly sliced
  • ¼ cup White Wine
  • 1 cup Shredded Mozzarella
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Homemade Croutons

  • ½ cup Focaccia or French Bread, cut into 1" cubes
  • 2 tablespoons Butter
  • ½ teaspoon Garlic Salt



  • Preheat oven to 350 degrees Fahrenheit. Melt butter in the microwave. Coat bread with butter and sprinkle with garlic salt. Toss to coat evenly. Bake for 15 minutes until croutons are crispy. Once croutons are done baking, crush lightly.


  • While croutons bake, cook penne until al dente according to package directions.
  • Turn the oven up to 400 degrees Fahrenheit after the croutons are done. Lightly grease a 13" x 9" casserole dish and add cooked penne, set aside.
  • In a large pan, heat 1 tbsp olive oil over medium-high heat and caramelize onions and mushrooms for about 10 minutes, season with salt and pepper to taste. Set aside in the casserole dish.
  • Pat diced chicken dry with a towel and season with salt and pepper to taste. In the same large pan, heat 1 tbsp olive oil over medium-high heat and cook diced chicken for 5-7 minutes until the center is no longer pink. Set aside in the casserole dish.
  • In the large pan, cook minced garlic in a teaspoon of olive oil for 60 seconds. Add white wine, sour cream, chicken broth, half of the mozzarella, thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer for 5 minutes. Pour into the casserole dish and mix with penne, chicken, mushrooms, and onions.
  • Top with remaining mozzarella, and croutons, and bake at 400 degrees Fahrenheit for 14-16 minutes until sauce is bubbling.

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Calories: 530 kcalCarbohydrates: 34 gProtein: 35 gFat: 28 gSaturated Fat: 12 gPolyunsaturated Fat: 12 gTrans Fat: 1 gCholesterol: 119 mgSodium: 1193 mgFiber: 3 gSugar: 6 g