Description
A cozy casserole combining the flavors of French onion soup with tender chicken and creamy cheese over fluffy rice.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
- 1 (10.5 oz) can French onion soup
- 1 (10.5 oz) can cream of chicken soup
- 1 1/2 cups shredded Swiss or mozzarella cheese
- 1/2 cup milk
- 1 tablespoon butter
- 1 small onion, thinly sliced
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, melt the butter over medium heat. Add the sliced onions and sauté until they are caramelized—about 10–12 minutes. Set them aside.
- In a large bowl, combine the uncooked rice, French onion soup, cream of chicken soup, milk, salt, and pepper.
- Stir in the cooked chicken and half of the shredded cheese until well mixed.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Top it off with the caramelized onions and the remaining cheese.
- Cover with foil and bake for 45 minutes. After that, remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly, and the rice is tender.
- Garnish with thyme or parsley before serving, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French