Ingredients

The following ingredients have 8 Servings
  • 10 oz. fettuccine noodles, broken into thirds, cooked and drained
  • 2 cups cooked chicken, shredded
  • 2 1/2 cups beef broth
  • 2 large onions (5-6 cups), halved and thinly sliced
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tablespoon fresh thyme, minced
  • 3 tablespoons all-purpose flour
  • 2 cups swiss cheese, grated
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
  • Topping:
  • 1 cup panko or seasoned breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instruction

  • Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  • In a large pan or skillet over medium-high heat, melt butter and sauté onions for 6-8 minutes, or until softened. Season with thyme, garlic powder, salt and pepper.
  • Reduce heat to medium and cook, stirring frequently, until onions have darkened and caramelized. Add balsamic vinegar and cook for another 5 minutes.
  • Once caramelized, sprinkle flour over the onions and stir to incorporate. Cook for 2-3 minutes, or until flour has cooked, then stir in beef broth. Bring to a boil, then reduce heat to low and simmer for 3-5 minutes, or until thickened.
  • Remove from heat and stir in chicken and cooked pasta.
  • Transfer pasta mixture to baking dish and top with Swiss cheese. Place baking dish in oven and bake for 20 minutes.
  • While cooking, whisk together melted butter and seasoned breadcrumbs.
  • Remove baking dish from oven and top with breadcrumb topping. Return to oven and cook for another 5-8 minutes, or until golden brown.
  • Remove from oven and serve hot!