Raspberry Mojito Cupcakes

I really don’t like being a picky eater, but I am. Yes, it’s true… I can’t stand onions. They gross me out. BUT, having said that I actually like french fried onions… maybe because they’re breaded and fried makes them okay. Not sure just yet, but all I do know is that I can eat them (and LIKE them) without gagging like regular onions. 😉

This next recipe I’m sharing is topped off with those delicious french fried onions and filled with all sorts of goodness like chicken, cheese, sour cream, mayo and almonds. It is DELICIOUS!

The best thing about this French Onion Chicken Casserole is that it takes little prep time. Literally, it takes about 5 minutes to throw together if your chicken is already made. You can buy cooked, chopped chicken, but I like to bake my chicken earlier in the morning. Although it takes awhile to bake, it really only takes about 5 minutes of prep work. Add that with the 5 minutes it takes to put this casserole together and you’re looking at about 10 minutes of work.

You will love this STUFFED chicken recipe! Chicken breasts baked in an irresistible French onion sauce makes a perfect weeknight or weekend dinner.

Not your typical STUFFED chicken, this recipe comes to you with a delicious twist. You will love that this recipe comes together in less than an hour. Faster than French Onion Soup, but just as good for dunking garlic bread into the pan juices.

If you love French Onion Soup, you will fall in head over heels for this Stuffed Chicken.

So I feel like the end of November/December are pretty much the best months ever.

Why?

Well, the weather starts to cool down (meaning 60s for us Los Angelenos) and the chunky sweaters and Ugg boots start to come out.

That means all the cozy, comforting casseroles also make an appearance at this time, hence, making these the best months of the year, especially when a French onion casserole is involved.

Yes, we just totally casseroled French onion soup!

INGREDIENTS:

• 8 ounces medium pasta shells
• 3 tablespoons unsalted butter
• 2 large sweet onions, sliced
• 2 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 2 1/2 cups chicken stock
• 3 cups shredded rotisserie chicken
• 3/4 cup sour cream
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste
• 4 cups Kettle Brand Salt and Fresh Ground Pepper Potato Chips, lightly crushed

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Melt butter in a large oven-proof skillet over medium high heat. Add onions, and cook, stirring often, until golden brown and caramelized, about 20 minutes.
4. Whisk in flour and garlic until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the pan.
6. Stir in chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
7. Stir in pasta, chicken, sour cream, 3 tablespoons chives and parsley; season with salt and pepper, to taste. Top with potato chips.
8. Place into oven and bake until golden brown and bubbly, about 20 minutes.
9. Serve immediately, garnished with remaining 1 tablespoon chives, if desired.