Name: French Onion Rice Casserole with Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 tablespoons unsalted butter; 3 large yellow onions, thinly sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon granulated sugar; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 1/2 cups long grain white rice, rinsed; 1 (10.5-ounce) can condensed French onion soup; 2 1/4 cups low sodium chicken broth; 1 cup shredded Gruyère cheese; 1/2 cup shredded sharp white cheddar cheese; 2 tablespoons chopped fresh parsley

French Onion Rice Casserole with Chicken

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A comforting and flavorful casserole combining tender chicken, caramelized onions, savory French onion soup, and fluffy rice baked to perfection.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6

Ingredients

Scale

2 tablespoons unsalted butter
3 large yellow onions, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon garlic powder
1 teaspoon dried thyme
1 1/2 cups long grain white rice, rinsed
1 (10.5-ounce) can condensed French onion soup
2 1/4 cups low sodium chicken broth
1 cup shredded Gruyère cheese
1/2 cup shredded sharp white cheddar cheese
2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, pepper, and granulated sugar. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 25-30 minutes. Remove from heat.
In a medium bowl, toss the chicken pieces with garlic powder, dried thyme, salt, and pepper.
In the prepared baking dish, combine the rinsed rice, caramelized onions (reserve a small amount for topping), condensed French onion soup, and chicken broth. Stir well to combine.
Spread the seasoned chicken pieces evenly over the rice mixture in the casserole dish.
Cover the casserole tightly with aluminum foil and bake for 45 minutes.
Remove the casserole from the oven and carefully remove the foil. Stir the casserole gently to mix the chicken and rice.
Sprinkle the shredded Gruyère and cheddar cheeses evenly over the top. Add the reserved caramelized onions on top of the cheese.
Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.

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