GFO (Golden French Onion) Chicken

I gave this a whirl tonight without prior thoughts for a recipe. A little of this and a little of that, and it worked to serve 6.

NOTE: I love brown rice and because the cook time for brown rice is between 40 minutes and an hour, I had plenty of time to prep this dish.

Prep time is between 15-30 minutes depending on the tools you have on hand.

Cook time is about 35 minutes

My wife told me I had chicken to work with, and so away I went.

This is a variant on my Golden Mushroom Chicken, but roasted and after the fashion of French Onion Soup.

GFO Chicken


  • 3 pounds boneless chicken breasts, butterflied to half-inch thickness
  • 1 Can Campbell’s Condensed Golden Mushroom Soup
  • 1 pouch Lipton Onion Soup
  • 2 cups mozzarella cheese
  • Extra Virgin Olive Oil, PRN


  1. Preheat oven to 350° F.
  2. Coat a Pyrex 9×13 with a decent amount of Extra Virgin Olive Oil. Use other oil depending on the taste you want.
  3. Cut breasts to desired portion size and butterfly the parts that are too thick. 8 did mine to about a 1/2 inch thickness. Use additional pans if necessary.
  4. Arrange chicken in pan.
  5. Spread some of the soup on each piece of chicken.
  6. Sprinkle onion soup mix on chicken.
  7. Cook uncovered in oven for 27-35 minutes adding cheese for the last 5-15 minutes, depending on desired brownness of cheese.
  8. Serve with rice and steamed or blanched vegetables, or whatever sides tickle your pickle.

Pictured below is with cheese added last 5 minutes. I will probably add cheese earlier in the final cook time, and probably use less olive oil as well. The Onion Soup packet adds a lovely touch of umami/richness.

I think this would work well with Condensed or leftover French Onion soup from home or restaurant, as well.



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