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French Onion Chicken Rice Casserole

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This French Onion Chicken Rice Casserole is a creamy, cheesy, and crispy baked dish that’s perfect for busy weeknights, cozy family dinners, or potlucks.

Ingredients

Scale

2 cups cooked white rice (long-grain preferred)

2 cups cooked shredded chicken (rotisserie or home-cooked)

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can condensed French onion soup

1 cup sour cream (or plain Greek yogurt)

1½ cups shredded mozzarella or Swiss cheese (or a blend)

1½ cups French fried onions, divided

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper to taste

Chopped parsley (optional, for garnish)

Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.

Step 2: Mix the filling

In a large mixing bowl, combine the following ingredients:

  • 2 cups cooked white rice

  • 2 cups shredded cooked chicken

  • 1 can of cream of chicken soup

  • 1 can of condensed French onion soup

  • 1 cup sour cream

  • 1½ cups shredded cheese

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt and pepper to taste

  • ¾ cup of the French fried onions

Use a large spoon or spatula to mix until everything is fully combined.

Step 3: Assemble the casserole

Pour the mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Step 4: First bake

Place the dish in the oven and bake uncovered for 30 minutes, until the mixture is hot and bubbling.

Step 5: Add crunchy topping

Remove the dish from the oven and evenly sprinkle the remaining ¾ cup French fried onions over the top.

Step 6: Final bake

Return the dish to the oven and bake for an additional 10–15 minutes, or until the onions on top are golden brown and crispy.

Step 7: Cool and serve

Allow the casserole to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Chicken Options: Rotisserie chicken adds the most flavor and saves time. You can also use poached, roasted, or leftover grilled chicken.

  • Rice Tips: Long-grain white rice works best. Do not use instant or uncooked rice.

  • Cheese Variations: Mozzarella melts smoothly, while Swiss adds nutty depth. Mix both or substitute with Gruyère or cheddar.

  • Make Ahead: Assemble up to 24 hours in advance and refrigerate. Let sit at room temperature for 15 minutes before baking.

  • Freezer Friendly: Freeze the assembled (unbaked) casserole for up to 3 months. Thaw in the fridge overnight before baking.

  • Gluten-Free Tips: Use gluten-free French fried onions and soups to make this dish gluten-free.

Find it online: https://claradelish.com/french-onion-chicken-rice-casserole/