Description
This French Onion Chicken Rice Casserole is a comforting and flavorful one-dish meal combining tender shredded chicken, creamy soups, caramelized onions, and gooey melted cheese over perfectly cooked rice. Baked to bubbly perfection, it’s an easy dinner recipe perfect for family meals or gatherings.
Ingredients
Scale
Chicken and Rice
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
Soups and Dairy
- 1 can (10.5 oz) French onion soup
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups shredded Swiss or mozzarella cheese
- ½ cup milk
- 1 tablespoon butter
Vegetables and Seasoning
- 1 small onion, thinly sliced
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Caramelize Onions: In a skillet over medium heat, melt the butter. Add the thinly sliced onion and cook for about 10–12 minutes, stirring occasionally, until the onions are golden brown and caramelized to bring out their natural sweetness.
- Mix Base Ingredients: In a large mixing bowl, combine the uncooked rice, French onion soup, cream of chicken soup, milk, salt, and black pepper. Stir well until all ingredients are fully incorporated.
- Add Chicken and Cheese: Fold in the shredded chicken and half of the shredded cheese into the mixture, mixing until evenly distributed.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish. Spread the caramelized onions evenly over the top, then sprinkle the remaining cheese on top for a delicious, cheesy crust.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes to allow the rice to cook through and flavors to meld.
- Finish Baking: Remove the foil and bake uncovered for an additional 10–15 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
Notes
- You can substitute Swiss cheese with mozzarella for a milder flavor or Gruyère for a nuttier taste.
- If you prefer, use low-sodium soups to control salt content.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a crispier top, broil uncovered for 2-3 minutes after baking.
- Ensure the rice is long grain white rice, as it cooks well in this casserole without becoming mushy.