French Onion Chicken (Campbells- 1986)

 

Ingredients:

6 boneless and skinless chicken breast, raw

1/4 tsp paprika

1/4 tsp garlic powder

1/4 tsp seasoned salt 

2 Tbsp salted butter

1 large yellow onion, sliced

1 can Campbell’s French onion soup.

1 cup beef broth

1 cup shredded mozzarella cheese

Directions:

Preheat your oven to 350 degrees

In a skillet, melt the butter and add your onions. Cook until tender and translucent.

Pull the onions from the skillet and set aside on a plate for now. Spray the skillet with cooking spray.

Season your chicken breasts with the paprika, season salt and garlic powder. Put chicken breasts back into the same skillet and cook for 5-7 min on medium high until the outsides brown. Now add the onions back in.

Now pour the soup and the broth into the pan and allow to simmer for 3-4 min.

Transfer your mixture to a casserole dish or roasting pan and top with your mozzarella cheese. Bake for 15-20 min until bubbly and you can sprinkle some parsley flakes over the top if you want to look fancy. Mashed or rice is a solid pairing for this.

Another oldie. I loved collecting cookbooks and this was a small paper one. This was the Campbells Soup one.