Do you love pretty presentations but either aren’t all that good at the detail work or wish it were far more simple? To me, half the joy of cooking is to put something attractive on the table. After all, we eat with our eyes and sense of smell long before that first bite.
It’s September, which means for many of us the busy schedule of family life has once again taken root. Beautiful meals with plenty of shortcuts are more important now. This beautiful casserole has plenty of shortcuts. Rotisserie chicken, Instant Rice and a flaky Lattice straight from a can. All you need to complete the meal is a nice, simple salad. It really can’t get much easier.
Lattice-Topped French Onion Chicken Bake
Chicken and Rice Filling
2 large Onions
1/2 cup Butter
2 cups Rotisserie Chicken
1 1/2 cups Instant White Rice
2 cups Beef Broth
1 tablespoon Worcestershire Sauce
1 cup Swiss Cheese, shredded
Heat oven to 375 degrees. Spray 13-inch by 9-inch (3-quart) glass baking dish with cooking spray.
Peel and slice onions into thick rings. Break apart the rings and set aside.
In 12-inch skillet, melt 1/2 cup butter over medium-high heat until sizzling. Cook onions in butter 15 to 20 minutes, stirring frequently, until onions are very soft and golden brown.
While the onions cook, remove skin from the rotisserie chicken. Pull the meat from the carcass. Discard the bones or save for another use such as making a bone-based broth. Shred the meat, set aside.
Stir in rice; cook 2 to 3 minutes, stirring frequently, until toasted. Stir in broth and Worcestershire sauce. Heat to simmering, stirring occasionally. Stir in chicken; cook 3 to 4 minutes or until heated. Stir in cheese, mixing to combine. Transfer hot mixture to baking dish; cover and keep warm.
1 can refrigerated Crescent Dough Sheet
1 tablespoon Butter, melted
1/2 teaspoon Dried Thyme Leaves
Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips lengthwise on top of filling. Cut remaining 4 in half, and lay crosswise on top of other strips to form a lattice design over chicken mixture. Brush dough with 1 tablespoon melted butter; sprinkle thyme on top.
Bake 18 to 22 minutes or until filling is bubbly and crust is deep golden brown. Let stand 5 minutes before serving.