French Onion Chicken and Rice

French onion chicken and rice is what happens when two comfort food worlds collide in the best way. Rich bubbly flavors from classic French onion soup mix with the cozy creaminess of a Southern casserole. You get melty cheese bubbling over fluffy rice with tender bites of chicken. This is the definition of a cold night dinner you’ll crave.

I remember the first time I served this after a long chilly day. Everyone pretty much inhaled it. Now it’s our go to when we want something extra cozy with almost no effort.

Ingredients

• White rice: Brings comfort and soaks up all the savory flavors. Use long grain for best texture
• French onion soup: Gives the signature sweet and oniony depth. Choose a quality brand for richer flavor
• Butter: Adds richness to the rice. Dot it around for even melting
• Boneless skinless chicken breast: Is lean but tender. Cut it in bite size pieces so everything cooks evenly
• Gruyere cheese: Melts beautifully and carries that nutty French flavor. Freshly shredded is best for melting
• Dry onion soup mix: Boosts the umami and really turns up the flavor. Choose a mix with real dried onions for best results
• French fried onions: Give crunch and a sweet finish. Sprinkle them just before serving

Step-by-Step Instructions

Prep the Rice and Chicken:

Pour uncooked rice evenly into a 13 by 9 inch baking dish. Cut the chicken into cubes and scatter them over the rice. Doing this first helps keep everything evenly distributed for baking.

Mix and Layer the Ingredients:

Add the French onion soup and use the empty can to measure out one and a half cans of water. Pour this mixture over the rice and chicken. Gently stir to make sure rice is fully covered. Lay the sliced butter pieces throughout the dish to help everything stay moist.

Add Flavor Layers:

Sprinkle the entire dry onion soup mix packet evenly over the top. This step is crucial because it creates a flavorful crust as it bakes and seasons every bite.

Add Cheese and Cover:

Sprinkle the shredded Gruyere cheese across the top but do not mix it in. This helps the cheese melt into a bubbly golden layer. Cover tightly with foil so all the steam stays inside to cook the rice and chicken.

Bake:

Place the casserole in a 350 degree oven. Bake covered for one hour and fifteen minutes. The chicken should be cooked through and the rice tender. Check for doneness before moving to the next step.

Finish with Crunch:

Remove the foil and evenly shower the top with French fried onions. Return the casserole to the oven for five minutes. This crisps and browns the onions adding the signature crunch.

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Gruyere is my favorite ingredient here. Its nutty flavor is what takes this dish from regular casserole territory into indulgent comfort classic. My family always fights for the cheesy crunchy edge pieces and I cannot blame them.

Storage Tips

Let the casserole cool completely before refrigerating to prevent sogginess. Store in a tightly sealed container for up to four days. You can reheat individual portions in the microwave or the whole dish covered in the oven at 325 degrees until warmed through. If you want to freeze it wait until after baking and cooling wrap tightly with plastic and foil and freeze for up to two months.

Ingredient Substitutions

If you do not have Gruyere you can use Swiss or even sharp white cheddar for a cheesy touch. For a shortcut shredded rotisserie chicken works in place of raw chicken just reduce the baking time to about 40 minutes. Brown rice will work but you will need to increase the liquid and baking time.

Serving Suggestions

Serve the casserole hot right from the oven topped with a few more French fried onions for extra crunch. This dish shines with a crisp green salad or simple roasted vegetables along the side. Sometimes I add extra steamed broccoli right into the casserole for a complete meal in one.

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A Little History

This recipe nods to classic French onion soup a French bistro staple known for sweet caramelized onions and big cheesy bread. Southern casseroles have been beloved in the US for generations for their comfort and ability to feed a crowd. Merging these two traditions brings you the best of both worlds every time.

Recipe FAQs

→ Can I use another type of cheese?

Gruyère is traditional for French onion flavor, but Swiss or mozzarella can be substituted if preferred.

→ Is brown rice a good substitute?

Brown rice may be used, though baking time should be increased to ensure full tenderness.

→ How do I know the chicken is fully cooked?

Chicken should be opaque and reach an internal temperature of 165°F when done baking.

→ Can I assemble this ahead of time?

Yes, the dish can be assembled a day ahead and refrigerated. Add fried onions just before baking.

→ Are the French fried onions essential?

The fried onions offer crunch and flavor, but panko crumbs or crispy shallots can be used as alternatives.