CHICKEN CASSEROLE WITH ONION GRATIN

Add onions and season with salt and pepper. Cook for 5 to 8 minutes until tender.
Reduce heat to medium and cook, stirring occasionally, until onions are caramelized, about 15 minutes.

Pour in 1/4 cup (60 ml) of broth to deglaze if your pan becomes too dry add the rest of the broth and continue stirring until the onions are golden.
Stir in the fresh minced garlic and cook for about 1 minute.

Turn off heat and let cool slightly.
Season chicken breasts with oregano, red pepper flakes, salt, pepper and garlic powder.

Go easy on the salt as the onion and cheese are already salty. Arrange the chicken breasts in the baking dish.