Ingredients

3 tbsp butter, divided
3 tbsp extra virgin olive oil, divided
3 lbs sweet onions (about 4 large), sliced
1 tbsp fresh garlic, minced
1½ tsp kosher salt
½ tsp freshly ground black pepper
1 tsp dry tarragon
1 tsp dry thyme
⅓ cup brandy or white wine
1 tbsp Worcestershire sauce
8 oz button mushrooms, sliced
1½ cups uncooked white rice
2 cups baby spinach (packed)
3 cups chicken stock
1 cup heavy cream
3-4 cups cooked, bite-sized chicken (rotisserie works great!)
4 oz Gruyère Swiss cheese, shredded

Instructions

Caramelize onions: In a large skillet, cook onions in butter & oil over medium-low heat for 30-45 minutes, stirring occasionally.
Add garlic, salt, pepper, tarragon, thyme, and cook for 1 minute. Pour in brandy (off heat) and cook until liquid evaporates. Stir in Worcestershire sauce and set aside.
Cook mushrooms in a dry pan until browned (5-10 mins). Add remaining butter & oil, then stir in rice and cook for 5 mins.
Stir in spinach and cook until wilted (1 min). Add chicken stock, bring to a simmer, cover, and cook for 15 mins.
Remove from heat, stir in cream and chicken, and transfer mixture to a greased 9×13-inch casserole dish.
Top with caramelized onions & Gruyère cheese. Broil until melted, golden, and bubbly.
Serve immediately and enjoy the deliciousness!

Prep Time: 1 hour
Cook Time: 1 hour

Nutrition

Calories: 480
Fat: 20g
Carbohydrates: 45g
Protein: 30g