French Onion Chicken Rice (Print Format)
Creamy chicken and rice bake with caramelized onions and a crispy potato chip topping for a comforting dish.
# Ingredients:
→ Dairy and Cream Base
01 -
1 tbsp unsalted butter
02 -
1 (8 oz) package cream cheese, softened
03 -
¾ cup whole-milk plain Greek yogurt
→ Vegetables and Aromatics
04 -
2 large yellow onions, thinly sliced (approx. 6 cups)
→ Seasonings
05 -
½ tsp salt
06 -
½ tsp ground black pepper
07 -
½ tsp onion powder
08 -
¼ tsp garlic powder
09 -
¼ tsp cayenne pepper
→ Protein and Grain
10 -
3 cups shredded cooked chicken breast
11 -
2 cups cooked long-grain brown rice
→ Topping and Garnish
12 -
1½ cups coarsely crushed crinkle-cut potato chips
13 -
Chopped fresh chives for garnish
# Steps:
01 -
Preheat oven to 400°F. Lightly coat an 8-inch square (2-quart) baking dish with cooking spray and set aside.
02 -
Melt butter in a large nonstick skillet over medium heat. Add sliced onions and cook, stirring occasionally, until translucent and beginning to brown, about 20 minutes. Reduce heat to medium-low and continue cooking, stirring frequently, until onions are deeply browned and very tender, 15 to 20 minutes. Remove from heat.
03 -
In a large bowl, combine cream cheese, Greek yogurt, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Using an electric mixer on medium speed, beat until mixture is smooth, approximately 1 minute.
04 -
Fold shredded chicken, cooked rice, and caramelized onions into the cream cheese mixture until evenly incorporated.
05 -
Spoon the mixture into the prepared baking dish. Evenly sprinkle crushed potato chips over the top and cover with foil.
06 -
Bake covered until the casserole is bubbly, about 30 minutes. Remove the foil and continue baking until the topping is golden and crispy, approximately 10 minutes.
07 -
Remove from oven and garnish with chopped fresh chives as desired before serving.
# Tips:
01 -
To prepare in advance, complete steps through caramelizing onions, then refrigerate up to 2 days or freeze up to 1 month. Thaw in refrigerator overnight before baking.