French Onion Stuffed Chicken Casserole

French Onion Stuffed Chicken Casserole

2 tablespoons unsalted butter
4 large onions halved and thinly sliced
Pinch of salt and pepper to season
2 teaspoons fresh chopped thyme divided
2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
2 cloves garlic minced
1/2 cup beef broth or stock divided
1 tablespoon olive oil
4 boneless, skinless chicken breasts
2 teaspoons garlic powder

  • Preheat oven to 400°F (200°C).
  • Lightly grease a 9x12-inch baking dish. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.

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