French Onion Chicken and Rice Casserole
This easy French Onion Chicken Casserole combines tender chicken, long-grain rice, French onion soup, plenty of cheese, and crispy fried onions for a comforting one-dish dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1 small yellow onion, thinly sliced
- 1 (10.5-ounce) can French onion soup
- 16 ounces chicken or beef broth, regular or low-sodium
- 1 ¼ cups long-grain white rice, rinsed and drained
- 2 pounds boneless, skinless chicken breasts or thighs
- ¼ cup butter, sliced
- 1 ½ cups shredded Italian cheese blend or mozzarella cheese
- 1 (1-ounce) packet onion soup mix
- 3 ounces crispy fried onions
Instructions
- Preheat the oven to 350°F.
- Add the sliced onion, French onion soup mix packet, broth, and rinsed rice to a 13×9-inch baking dish and mix to combine.
- Place the chicken on top of the rice mixture.
- Top the chicken with the sliced butter, shredded cheese, and the can of French onion soup.
- Cover the baking dish tightly with aluminum foil and bake for 1 hour 10 minutes.
- Cover tightly: Be sure to cover the baking dish tightly with aluminum foil during the first part of baking. Trapping the steam inside the dish is important for cooking the rice properly.
- Carefully remove the foil and sprinkle the crispy fried onions evenly over the casserole.
- Return to the oven, uncovered, and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
Notes
- Rice: Use regular long-grain white rice rather than instant rice. Rinse and drain it well before adding it to the casserole.
- Chicken: Chicken breasts or thighs will both work. If using especially thick chicken breasts, cut or pound them to a more even thickness so they cook consistently.
- Chicken thickness: For even cooking, use chicken breasts or thighs that are approximately ½-inch thick. If your chicken breasts are especially thick, slice them horizontally or pound them to an even thickness before assembling the casserole.
- Cheese: Use shredded mozzarella or an Italian cheese blend.
- Broth: Chicken or beef broth works. Low-sodium broth can be used if you want more control over the salt level.
- Don’t uncover early: Keeping the dish tightly covered during the first part of baking traps the steam needed to cook the rice.
- Doneness: Always check the thickest part of the chicken with a meat thermometer. It should reach at least 165°F before serving.