I wish I weren’t so choosy, but alas, here I am. In a word, yes. Onions are one of my least favorite foods. I find them repulsive. However, I do enjoy french fried onions; perhaps it’s the fact that they’re breaded and fried that makes them palatable to me. I don’t know for sure, but I do know that, unlike with conventional onions, I actually enjoy eating these.
Chicken, cheese, sour cream, mayonnaise, and almonds are just some of the delightful ingredients in the next recipe I’ll be sharing with you. It’s scrumptious!
The short amount of time needed to put together this French Onion Chicken Casserole is one of its best features. If the chicken is already cooked, you can whip this up in about 5 minutes. You may buy chicken already cooked and diced up, but I find it more convenient to bake a whole chicken in the morning. Although the baking time is lengthy, the actual preparation time is only approximately 5 minutes. When you factor in the time it takes to gather the ingredients for this casserole (approximately 5 minutes), you’ll be looking at a total of 10 minutes of effort.
A French Toast Bake was the main dish at the bridal shower brunch I catered last weekend. This meal is great since it’s simple (Fia could make it on her own), cheap (the most expensive item was the Texas Toast, which cost about $2), and delicious. The best part is that you can prepare it the night before and have a stress-free Sunday afternoon or brunch. In this recipe article, I’ll walk you through each step as I make it. because I want to make my own adjustments, and when I don’t detail them, people become upset. What I add to the recipe will be written in red.
Before I get started, I should mention that I was preparing a double batch (two 9-by-13-inch pans), and hence the ingredients shown in the photos are doubled. The quantities given are for one baking dish (9 x 13). Have a wonderful meal!
Ingredients:
1 sourdough bread loaf (we used Pepperidge Farm loaf)
8 eggs
1 quart of milk
1/3 cup light cream
Sugar, about 3/4 cup
2 Tablespoons of vanilla
Topping:
1/2 mug flour
1/2 cup brown sugar
A Measurement of Cinnamon, One Tablespoon
a pinch of salt
12 cup of cold butter, cubed
Instructions :
Cube the bread and distribute it evenly in a 913 baking dish that has been oiled.
Combined eggs, milk, heavy cream, sugar, and vanilla in a bowl. Spread it out over the bread.
Refrigerate the dish overnight by covering it tightly with Saran Wrap.
In a larger bowl, combine the flour, brown sugar, cinnamon, and salt.
This mixture can also be placed in a Ziploc bag, along with the butter, and refrigerated overnight.
When you’re ready to bake, remove the pan and the Ziploc. Cover the bread with the crumbly mixture.
Bake for 45 minutes to 1 hour at 350 degrees, depending on desired softness.