Here’s a comforting and flavor-packed recipe for French Onion Chicken Rice Casserole a creamy, cheesy, one-pan dish made with tender chicken, savory French onion soup, and fluffy rice. It’s perfect for busy weeknights or cozy weekend dinners.
French Onion Chicken Rice Casserole
🔸 Yield: 6 servings
🔸 Prep Time: 10 minutes
🔸 Bake Time: 60–70 minutes
🔸 Total Time: ~1 hour 15 minutes
🔸 Dish Type: One-pan, oven-baked casserole
🧂 Ingredients
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1½ lbs (about 3 cups) boneless, skinless chicken breast or thighs, cut into bite-size pieces or left whole
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1 cup uncooked long-grain white rice (not instant)
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1 (10.5 oz) can condensed French onion soup
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1 (10.5 oz) can cream of chicken soup
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1½ cups low-sodium chicken broth
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1 cup shredded mozzarella or Swiss cheese (or a blend)
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1 tbsp olive oil or melted butter
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1 tsp garlic powder
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½ tsp black pepper
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Optional: 1 tsp Worcestershire sauce or ½ tsp thyme
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Optional garnish: crispy fried onions, fresh parsley
Instructions
🔹 Step 1: Preheat Oven
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Preheat oven to 350°F (175°C).
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Lightly grease or spray a 9×13-inch baking dish.
🔹 Step 2: Mix the Base
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In the baking dish, mix together:
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Uncooked white rice
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French onion soup
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Cream of chicken soup
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Chicken broth
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Garlic powder, pepper, and Worcestershire or herbs if using
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Don’t use minute/instant rice — it will overcook and turn mushy.
🔹 Step 3: Add Chicken
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Lay the raw chicken pieces evenly over the rice mixture.
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If using whole chicken breasts/thighs, season with a bit more salt/pepper on top.
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If using cut-up pieces, just stir gently to coat.
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🔹 Step 4: Bake (Covered)
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Cover tightly with foil and bake for 50–55 minutes.
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Uncover, sprinkle cheese over the top, and return to oven for another 10–15 minutes, or until:
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Rice is tender
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Chicken is cooked through (internal temp 165°F / 74°C)
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Cheese is melted and bubbly
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🔹 Step 5: Optional Topping & Serve
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For extra flavor and crunch, top with crispy fried onions and broil for 1–2 minutes (watch closely).
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Garnish with chopped parsley or thyme if desired.
📝 Tips & Variations
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Brown rice? Use parboiled or precooked brown rice, as raw brown rice won’t cook fully in time.
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Want a deeper onion flavor? Add sautéed onions or caramelized onions to the mix.
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Creamier version: Stir in ½ cup sour cream or 4 oz cream cheese into the base mixture.
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Make it ahead: Assemble and refrigerate for up to 24 hours before baking. Add 5–10 mins to bake time if cold.
🧺 Storage
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze baked and cooled casserole in portions. Reheat at 350°F until warm.
🍽️ Serve With:
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Steamed broccoli or green beans
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Garlic bread or dinner rolls
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A crisp green salad