Baked Onion Smothered Chicken (1982 Cookbook Style)
Ingredients
4 boneless, skinless chicken breasts (or 6 chicken thighs)
3 large yellow onions, thinly sliced
3 tablespoons butter
2 tablespoons olive oil
1 packet onion soup mix
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded Swiss or mozzarella cheese (optional)
Fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt butter with olive oil over medium heat.
Add sliced onions and cook slowly for 15–20 minutes, stirring often, until golden and caramelized.
Season chicken with garlic powder, black pepper, and paprika.
Place chicken in a greased 9×13-inch baking dish.
Spread caramelized onions evenly over the chicken.
In a bowl, mix cream of chicken soup, sour cream, and onion soup mix until smooth.
Pour the creamy mixture over the onions and chicken.
Sprinkle cheese on top if using.
Cover with foil and bake for 35 minutes.
Remove foil and bake another 10–15 minutes until bubbly and chicken is fully cooked.
Garnish with fresh parsley and serve hot.
Serve With
Mashed potatoes
Rice
Buttered noodles
Roasted green beans
