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Ingredients
Serves 4–6
1½–2 lbs (680–900 g) boneless, skinless chicken thighs (or breasts—thighs stay juicier)
1 can (10.5 oz / 298 g) condensed cream of chicken soup (Campbell’s—do not dilute)
1 can (10.5 oz / 298 g) condensed French onion soup (Campbell’s—key for authentic flavor)
1½ cups (170 g) Gruyère or Swiss cheese, shredded (block, not pre-shredded)
Pro Upgrade (Optional but Recommended)
→ 1 tsp fresh thyme leaves (stirred into soup mixture)
→ 1 Tbsp sherry or dry white wine (whisked into soups)
→ ½ cup crispy fried onions (sprinkled after baking)
Step-by-Step Instructions
1. Prep & Preheat
Position oven rack in center. Preheat to 375°F (190°C).
Lightly grease a 9×13-inch metal baking dish (glass runs cooler—adjust time if using).
2. Prep the Chicken
Pat chicken very dry with paper towels (ensures better browning).
Trim excess fat. Arrange in a single layer—no overlapping—in dish.
3. Build the Gravy
In a bowl, whisk cream of chicken + French onion soups until smooth.
Optional: Stir in thyme and sherry—deepens complexity.
Pour over chicken, spreading to coat evenly (sauce should pool slightly around edges).
4. Bake Covered (The Tenderizing Step)
Cover tightly with foil. Bake 25–30 minutes—until chicken hits 165°F internal.
Thighs may need 35 min—breasts cook faster.
5. Add Cheese & Finish
Remove foil. Sprinkle cheese evenly over top.
Bake uncovered 10–15 minutes—until cheese is deeply golden and bubbling at edges.
Optional: Broil 1–2 minutes for extra crispness—watch closely!
6. Rest & Serve
Rest 5–10 minutes (sauce thickens, juices redistribute).
Spoon extra gravy over chicken. Garnish with fried onions or parsley.
Tips for Perfect Gravy
✅ Don’t skip drying the chicken—wet meat steams, not sears.
✅ Use full-fat condensed soups—low-sodium or “healthy” versions lack richness.
✅ Shred your own cheese—pre-shredded has anti-caking agents that prevent melt.
(Note: This casserole is the gravy—but for extra depth, stir 1 Tbsp Dijon mustard into the soup mix.)
Serving Suggestions
Over buttered egg noodles or mashed potatoes
With a crisp arugula salad (lemon vinaigrette cuts richness)
Inside hollowed-out baguettes for mini French onion “melts”
Paired with a bold Côtes du Rhône or dry hard cider
Storage & Make-Ahead Tips
Refrigerate in airtight container up to 3 days. Reheat gently in oven (350°F, 15 min).
Freeze unbaked (in dish, covered) up to 3 months—thaw overnight, bake as directed.
Do not freeze baked—sauce separates.
Frequently Asked Questions
Can I use chicken breasts?
Yes—but reduce covered bake time to 22–25 min to prevent dryness.
No French onion soup?
Sub 1 can beef consommé + 1 Tbsp caramelized onion jam.
Make it gluten-free?
Use GF cream of chicken + GF French onion soup (Pacific Foods makes both).
Allergy Information
Contains: Dairy, wheat, soy (in soups—check labels).
Nut-free, fish/shellfish-free.
Gluten-free option: See above.
Nutrition Facts
(Per serving, 1 of 6)
Calories: 480 | Protein: 38g | Fat: 28g (sat 12g) | Carbs: 16g | Fiber: 1g | Sugar: 4g | Sodium: 1,120mg
Final Thought
There’s quiet brilliance in simplicity—especially when it tastes like this. As steam rises from the casserole, carrying the scent of caramelized onions and melted cheese, you’ll understand: great comfort food isn’t about complication.
It’s about recognition—of flavor, of tradition, of the joy in a dish that says, “Sit down. You’re home.”
So bake it generously. Serve it warmly. And savor the kind of satisfaction that doesn’t just fill the belly—
it fills the soul.
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