French onion chicken rice bake

  • 5 tbsp Butter
  • more butter
  • 1 10-ounce package cremini mushrooms, thickly sliced
  • 5 onions, thinly sliced
  • 1/2 tbsp Cooking with Greens No Salt Italian Blend
  • 1/2 Tbsp Cooking with Greens Go To Blend
  • 1 Tbsp fresh minced parsley
  • 1/2 tsp Cooking with Greens Pink Himalayan Sea salt
  • 1/4 tsp CWG No Salt Onion Black pepper
  • 2 tbsp all-purpose flour
  • 1/2 cup white wine
  • 4 cups beef broth
  • 1 cup uncooked rice
  • 1/2 tsp Better than Bouillion brand roasted beef base or 1/2 bouillion cube crushed
  • 4 cups chopped cooked boneless skinless chicken
  • 1/2 long baguette, sliced 1/2 inch thick
  • 2 1/2 cups shredded gruyère or swiss cheese
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 425 ̊. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 tablespoon butter in a large pot over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 2 minutes. Stir and continue to cook until browned all over, 2 to 3 minutes more. Remove the mushrooms to a plate.
  2. Add the remaining 4 tablespoons butter to the pot and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, 20 to 25 minutes.
  3. Return the mushrooms to the pot. Add the No Salt Italian blend, Go To Blend, sea salt and a Onion Black pepper. Sprinkle in the flour and stir to coat the vegetables. Let toast for a minute, then increase the heat and pour in the wine. Bring to a simmer, then add the broth, bouillion and chicken. Bring to rolling boil. Once boiling, mix in rice and immediately ladle the onion-chicken -rice mixture into the baking dish. Sprinkle with 1 cup gruyère and 1⁄4 cup parmesan. Top with the baguette slices in a single layer. Sprinkle with the remaining 1 1⁄2 cups gruyère and 1⁄4 cup parmesan.
  4. Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake until bubbly, about 15 minutes. Uncover and bake another 5 minutes. Turn the Broiler on high and bake until the top is browned and crusty.  Let sit for 10 minutes before serving.

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