French Onion Chicken Rice Casserole
A comforting blend of creamy, savory French onion soup flavors, tender chicken, and fluffy rice, baked to perfection.
Ingredients
Casserole Base
- 2 cups cooked rice white or brown
- 2 cups cooked chicken, shredded rotisserie chicken works wonders
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups French onion soup low-sodium is a great option
- 1 cup shredded Swiss cheese Gruyère offers a delightful twist
- ½ cup sour cream or Greek yogurt for creaminess
- 2 tablespoons olive oil
- 1 teaspoon thyme dried or fresh
- to taste salt and pepper
- ½ cup mushrooms, sliced optional for an extra flavor boost
Instructions
Preparation
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and sauté until they are caramelized and golden brown, approximately 10-15 minutes.
- Stir in the minced garlic and cook for an additional 2 minutes.
- In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed onions and garlic, thyme, sour cream, and French onion soup. Mix everything evenly.
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish and pour the rice and chicken mixture into the dish, spreading it evenly.
- Sprinkle the shredded Swiss cheese generously over the top of the casserole.
- Cover the casserole with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
Notes
Allow the casserole to sit for about 5 minutes after baking to help it set. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen in individual portions.