French Onion Chicken Bake

Click here to see on Instagtram

There are two ways to do this dish. You can go the purist, starting from scratch way or you can go the quick and simple way. I will give instructions for both. (I went the simple way this time)

Ingredients:

1 can of condensed cream of chicken soup (10.5 oz)
1 can of condensed French onion soup (10.5 oz)
    - DO NOT use reduced fat versions of either soup. They will not break down properly and your recipe will fail.
15 oz of chicken broth
1 cup of long grain or brown rice (really, it's whatever you want to use)
    - For the simple route you may use 90 second rice. I suggest 2 packs
Olive/Vegetable oil
1/2 yellow onion
1 lb chicken breast
2 cups shredded cheddar (or whatever kind of cheese you want. I used Colby Jack)

LET'S GET COOKING!

The longer but probably better way:
Preheat oven to 350f
Cut onion into thin slices, sauté in a pan 
Dice chicken into bite sized pieces
Whisk soups and chicken broth together in a bowl
Place uncooked chicken in the bottom of a 9x9 or 11x7 casserole dish
Sprinkle rice on top of chicken
Lay out onions evenly
Pour the soup mixture on top of everything, cover tightly with foil
Bake for 1 hour 45 minutes or until chicken is 165f and rice is cooked
Remove from oven, cover in cheese and put back in the over until cheese is melted
Remove from oven, top with crispy onions
Serve in bowls
Put into your mouth hole and enjoy

The faster way:
Preheat oven to 350f
Heat a skillet (I like to use a cast iron because I'm a bougie bitch) over medium heat 
Add about 2 TBLSP of olive/vegetable oil to pan, heat
Place chicken breast in the skillet. Cook halfway through, flip cook until chicken reaches 165f
Remove from pan, set aside to cool
Cut onion into thin slices, sauté in skillet
Shred chicken with fork or hands (be careful it's still pretty hot)
Cook 90 second rice, lay in bottom of a 9x9 or 11x7 casserole dish
Add chicken, onions, and soup mixture to skillet (you may need a pot at this point depending on how big your skillet is)
Bring to a low boil
If your mixture is super runny you can mix 1TBLSP of corn starch with 1 TBLSP of water. Add this to your skillet and cook until the mixture thickens
Carefully transfer contents of skillet to your casserole dish
Top with desired amount of cheese (I used a whole 2 cup bag of shredded Colby Jack)
Place back in oven until cheese is melted and golden
Remove from oven, top with crispy onions
Serve in a bowl
Put in your mouth hole and enjoy

NOTES:
A metal pan will cook faster than ceramic, glass, or pyrex
Again, DO NOT USE reduced fat soups
For an even quicker meal, use a rotisserie chicken. Shred with hands/forks
Roasted Brussel sprouts would make a GREAT side for this dish