French Onion Chicken Rice (Print Format)
Savory chicken and rice bake with creamy soups, green beans, cheddar, and crispy onion topping.
# Ingredients:
→ Protein
01 -
1 lb ground chicken
→ Soups and Dairy
02 -
10.5 oz can French onion condensed soup
03 -
10.5 oz can cream of chicken condensed soup
04 -
⅓ cup sour cream
→ Seasonings
05 -
½ teaspoon ground black pepper
06 -
½ teaspoon garlic powder
→ Vegetables
07 -
15 oz can French cut green beans, drained
→ Grains and Broth
08 -
2 cups reduced sodium chicken broth
09 -
¾ cup uncooked long-grain white rice
→ Cheese and Toppings
10 -
2 cups shredded cheddar cheese
11 -
6 oz container crunchy onion toppers
# Steps:
01 -
Preheat the oven to 350°F and lightly grease a 9x13 inch casserole dish with non-stick spray.
02 -
In a large rimmed skillet, cook the ground chicken over medium heat until no longer pink, breaking it up as it cooks.
03 -
While the chicken cooks, stir together the French onion soup, cream of chicken soup, ground black pepper, garlic powder, sour cream, chicken broth, and drained green beans in a mixing bowl until well blended.
04 -
Add the uncooked rice to the skillet with the cooked ground chicken, then stir in the combined sauce mixture until evenly distributed.
05 -
Transfer the mixture into the prepared casserole dish and spread evenly. Cover tightly with foil and bake for 45 minutes.
06 -
Remove the foil, sprinkle shredded cheddar cheese evenly over the casserole, then top with crunchy onions. Return to the oven and bake uncovered for an additional 15 minutes until cheese is melted and topping is crisp.
# Tips:
01 -
Using reduced sodium broth and soups helps control salt content without sacrificing flavor.
02 -
Allow the casserole to rest for 5 minutes after baking for easier serving.