Ingredients:

2 1/2 cups thinly sliced sweet onion (1 large)

1/4 cup butter

2 cloves garlic, minced

1 purchased rotisserie chicken

1 (8 ounce) container sour cream

2 tablespoons chopped fresh italian parsley

1/4 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 (14.5 ounce) can reduced sodium chicken broth

1 cup frozen sweet peas

4 ounces Gruyere cheese, shredded (1 cup)

1 (2.8 ounce) package french fried onions

Directions:

Prep Pan

Preheat oven to 350°F. Grease a 2- to 2 1/2-qt. baking dish.

Cook Onion

In an extra-large skillet, heat butter over medium. Add onion and garlic, toss to combine. Reduce heat to medium-low; cover and cook 13 minutes or until tender, stirring occasionally. Uncover skillet and increase heat to medium high. Cook 3 to 5 minutes or until golden brown.

Prep Chicken

Meanwhile, remove and chop meat from the chicken. You should have 3 1/2 to 4 cups. In a medium bowl, combine chicken, sour cream, and parsley; set aside.

Add Broth

Sprinkle onion mixture with flour, salt, and pepper. Cook and stir over medium 1 minute. Add broth; cook and stir until thickened and bubbly. Stir in peas.

Assemble

Add onion mixture to the chicken mixture, stir to combine. Transfer to prepared dish. Top with cheese and French-fried onions.

Bake

Bake until bubbly at the edges, about 30 minutes.

How to Store French Onion Casserole

If you have leftovers, store them in an airtight container in the fridge for 3-4 days.

How to Make French Onion Chicken Casserole Ahead

You can make this casserole up to 1 month ahead and freeze it. Leave off the onions and cheese. When you're ready to serve, thaw the casserole completely in the fridge overnight and top with the cheese and onions before baking. You may need to adjust the baking time if the dish is still frozen in the center.

Nutritional Information: