French Onion Chicken and Rice Bake

It's starting to get cooler finally. Night temps are getting down to the 40's here already and the leaves have started changing. Time for comfort food, and this one surely fits the bill! This is what you'll need to make 4 servings:

Photo bypintrest

Ingredients:

• 3 tbsp butter
• 2 Tbl oil
• 2 large onions, sliced very thin
• 1/2 Tbl fresh minced garlic
• 3 cup beef broth
• 2 1/2 Tbl brandy or white wine
• 4 chicken breasts, pounded to equal thickness or cut into chunks
• 8 oz button mushrooms, sliced
• 1 1/2 cups white rice, uncooked
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 1 cup grated gruyere or mozzarella cheese

Melt 2 tablespoons of butter with 2 tablespoons of oil in a large high-sided skillet over medium-low heat. Slice the onions into thick half-moon slices and add them to the skillet. Let the onions cook undisturbed for 15 minutes, then stir and cook for another 15 minutes. Continue cooking for an additional 10-15 minutes or until caramelized to your liking.

Increase the heat to medium, add minced garlic, and cook for 1 minute. Season with salt, pepper, and thyme, cooking for another minute. Remove the skillet from the heat and carefully pour in brandy to deglaze the pan, cooking until the liquid evaporates, about 5 minutes. Set aside the onions.

In the same skillet, cook the pounded chicken breasts or chunks over medium heat until no longer pink. Remove from the heat, cover, and set aside.

Next, add mushrooms to the dry skillet without butter or oil, and cook over medium-high heat for 5-10 minutes until browned. Add the remaining butter, then stir in the rice, cooking for about 5 minutes to lightly brown it.

Add the stock, bring it to a simmer, then lower the heat, cover, and cook for about 15 minutes, adding more stock if needed.

Preheat the broiler and spray a 9x13-inch casserole dish with cooking spray. Pour the rice mixture into the dish, layer the caramelized onions on top, followed by the cooked chicken. Top everything with shredded cheese and broil until melted, browned, and bubbly.

Serve immediately.