Lattice Topped French Onion And Chicken Rice Bake Recipe

Ingredients

1/2

cup butter

4

cups halved and thickly sliced sweet onions (about 2 large onions)

1 1/2

cups uncooked instant white rice

2

cups Progresso™ beef flavored broth (from 32-oz carton)

1

tablespoon Worcestershire sauce

2

cups shredded deli rotisserie chicken

1

cup shredded Swiss cheese (4 oz)

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 

1

tablespoon butter, melted

1/2

teaspoon dried thyme leaves

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

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.

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.

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.