Categories: Meals
Ingredients
- 5 tbsp salted butter, plus more for the baking dish
- 10 oz. cremini mushrooms, thickly sliced
- 5 medium onions, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1/2 tsp kosher salt
- Black pepper, to taste
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 3 cups beef broth
- 2 cups chopped rotisserie chicken
- 1 long baguette, sliced 1/2 inch thick
- 2 1/2 cups shredded gruyere
- 1/2 cup grated Parmesan
Directions
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Preheat the oven to 425. Butter a 9×13-inch baking dish. Melt 1 tbsp 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 cooker until browned all over, 2 to 3 minutes more. Remove the mushrooms to a plate.
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Add the remaining 4 tbsp butter to the pot and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, 20 to 25 minutes.
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Return the mushrooms to the pot. Add the thyme, salt and pepper. Sprinkle in the flour and stir to coat the veggies. Let toast for a minute, then increase the heat and pour in the wine. Bring to a simmer, then add the broth and chicken. Return to a simmer and cook, stirring, until thickened, about 3 minutes.
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Ladle enough of the onion-chicken mixture into the baking dish to cover the bottom. Arrange half of the baguette slices in a single layer on top. Ladle half of the remaining onion-chicken mixture on top and push down on the baguette slices with the bottom of the ladle to submerge. Sprinkle with 1 cup gruyere and 1/4 cup Parmesan. Top with the remaining baguette slices in a single layer. Ladle the remaining onion-chicken mixture on top. Sprinkle with the remaining 1 1/2 cups gruyere and 1/4 cup Parmesan.
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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 20 minutes. Uncover and bake until the top is browned and crusty, about 15 minutes more. Let sit for 10 minutes before serving.