Ingredients
Scale
- 2 tablespoons extra-virgin olive oil, divided
- 4 large yellow onions (about 2 pounds / 900 g), thinly sliced
- 1/2 teaspoon fine salt, divided
- 2 pounds (907 g) boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon ground black pepper
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1 tablespoon Worcestershire sauce, labeled gluten free if needed
- 2 cups low-sodium beef broth, divided, labeled gluten free if needed
- 2 tablespoons (16 g) cornstarch
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups (452 g) 2% cottage cheese, blended smooth
- 5 ounces (142 g) Gruyère cheese, shredded
Instructions
- Preheat the oven to 400°F (204°C). Lightly grease a 9-by-13-inch baking dish.
- Heat 1 1/2 tablespoons olive oil in a large deep skillet over medium heat. Add the onions and a pinch of the salt. Cook for 25 to 35 minutes, stirring every few minutes, until deeply golden. Add small splashes of broth if the browned bits begin sticking too firmly.
- Transfer about two-thirds of the caramelized onions to a bowl. Add the remaining 1/2 tablespoon olive oil to the skillet and increase the heat to medium-high.
- Add the chicken, remaining salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until browned on the outside.
- Add the garlic and thyme and cook for 30 seconds. Return the reserved onions to the skillet and stir in the Worcestershire sauce and 1 1/2 cups beef broth.
- Whisk the cornstarch with the remaining 1/2 cup broth until smooth. Add to the skillet and simmer for 2 to 3 minutes, until lightly thickened.
- Turn off the heat. Fold in the cannellini beans and blended cottage cheese.
- Transfer to the baking dish and sprinkle the Gruyère evenly over the top.
- Bake for 20 to 25 minutes, until bubbling, browned in spots, and the thickest chicken pieces and center of the casserole reach 165°F (74°C).
- Rest for 10 minutes before serving.
Notes
- Caramelize the onions over medium heat; high heat can burn them before they become sweet and deeply browned.
- Use gluten-free-labeled Worcestershire sauce and broth if gluten cross-contact matters.
- Cook the finished casserole to 165°F (74°C).
- Refrigerate leftovers promptly and use within 3 to 4 days. Reheat leftovers to 165°F.
- Nutrition is estimated per 1/8 casserole using representative values for chicken breast, onions, 2% cottage cheese, cannellini beans, low-sodium beef broth, and Gruyère. Brands can change the final values.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: French-Inspired American
- Diet: High Protein, Gluten Free