French Onion Chicken and Rice Casserole
This French Onion Chicken and Rice Casserole combines tender chicken, creamy rice, caramelized onions, rich beef broth, and melted Gruyere cheese for the ultimate comfort food dinner. Easy to make and packed with savory flavor, it’s perfect for busy weeknights or cozy family meals.
- Prep Time: 20 MINS
- Cook Time: 75 MINS
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gruyere cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onions and cook for 20–25 minutes until deeply caramelized.
- Stir in garlic and cook for 30 seconds.
- In a large bowl, combine rice, beef broth, cream of chicken soup, Worcestershire sauce, thyme, and pepper.
- Add chicken and half of the caramelized onions. Stir well.
- Pour mixture into the prepared baking dish.
- Top with remaining caramelized onions.
- Cover tightly with foil and bake for 55–65 minutes or until rice is tender and chicken is cooked through.
- Remove foil and sprinkle mozzarella and Gruyere evenly over the casserole.
- Bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve warm.
Notes
- Caramelizing the onions properly creates the signature French onion flavor.
- Gruyere cheese provides the most authentic French onion soup taste.
- Allow casserole to rest for 10 minutes before serving.
- Rotisserie chicken can be substituted to reduce prep time.
- For extra richness, stir ½ cup sour cream into the rice mixture before baking.