French Chicken Casserole
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can French onion soup
1 cup sour cream
1/2 cup shredded Swiss cheese (or Gruyère)
1/2 cup grated Parmesan cheese
1 tbsp garlic powder
1/2 tsp dried thyme (optional)
Salt and pepper, to taste
2 cups cooked white rice (or egg noodles)
1 cup crushed cornflakes (or breadcrumbs) for topping
2 tbsp butter, melted (for topping)
Fresh parsley or thyme for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Chicken:
Season the chicken breasts with salt, pepper, and garlic powder. You can either cook them in a skillet with a little oil until browned, or bake them whole in the oven for about 20-25 minutes until cooked through and no longer pink in the center. Once cooked, slice or cube the chicken into bite-sized pieces.
Make the Casserole Mixture:
In a large bowl, combine the cream of mushroom soup, French onion soup, sour cream, shredded Swiss cheese, Parmesan cheese, and thyme. Mix well.
Assemble the Casserole:
Add the cooked chicken pieces and cooked rice (or noodles) to the casserole mixture. Stir to combine and coat evenly.
Transfer to the Baking Dish:
Pour the chicken and rice mixture into the prepared baking dish, spreading it out evenly.
Prepare the Topping:
In a small bowl, mix the crushed cornflakes (or breadcrumbs) with the melted butter. Sprinkle this mixture evenly over the casserole.
Bake the Casserole:
Bake for 25-30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or thyme, if desired.