French Onion Chicken

This is a delicious and easy weeknight dinner.  Comes together quickly in one pan.  We served with White rice but I would suggest some really good mashed potatoes.

We will definitely make this again.

10.5 Oz Campbell's Condensed French Onion Soup

4 Chicken breasts

1 Cup French onion dip

1-1.5 Cups Seasoned croutons, crushed into coarse crumbs

3 Tbs Butter, melted

8 Slices Provolone

Salt & Pepper to taste

½ teaspoon Garlic Powder

Preheat the oven to 400°F.

Pour the French onion soup evenly into the bottom of the baking dish. Season the chicken breasts with salt, pepper and garlic powder and add them side-by-side to the baking dish.

Spread the French onion dip evenly over the top of the chicken.

Crush the seasoned croutons and toss them with 2–3 tablespoons melted butter. Sprinkle the buttery crouton mixture over the chicken.

Add the slices of provolone cheese over the top. Cover the casserole dish with foil and bake for about 30 minutes.

Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and golden and the chicken reaches an internal temperature of 165°F. Let the chicken rest for about 5 minutes, garnish with parsley then serve with some of that creamy French onion sauce spooned over the top and enjoy!