Description
Creamy French Onion Chicken is a comforting casserole featuring tender cubed chicken and fluffy rice baked in rich French onion soup and topped with melted Gruyere cheese and crispy French fried onions for a delightful crunchy finish. This easy, all-in-one dish is perfect for a hearty family dinner.
Ingredients
Scale
Rice and Base
- 1 1/2 cups uncooked white rice
- 1 can (10.5 oz) French onion soup
- 1 1/2 cans water (use the empty soup can to measure)
Protein and Cheese
- 1 lb. boneless, cubed chicken breast
- 1 1/2 cups shredded Gruyere cheese
Seasoning and Toppings
- 1 packet (1 oz) dry onion soup mix
- 1/4 cup butter, cut into small pieces
- 1 cup crispy French fried onions
Instructions
- Preheat Oven: Turn on your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Rice Mixture: Spread the uncooked white rice evenly in a 13×9-inch baking pan. Add the cubed chicken, French onion soup, and water, mixing gently to combine. Sprinkle the dry onion soup mix evenly over the mixture for flavor.
- Add Cheese and Cover: Cover the entire casserole with the shredded Gruyere cheese, then seal the pan tightly with aluminum foil to keep moisture in during baking.
- Bake the Casserole: Place the covered casserole in the oven and bake for about 1 hour and 15 minutes, or until the rice is soft and the chicken is fully cooked through.
- Add Crispy Onions: Remove the casserole from the oven and carefully take off the foil. Scatter the crispy French fried onions evenly over the top, then return the casserole to the oven for 5 minutes to let the onions crisp up nicely.
Notes
- Make sure the chicken is fully cooked to an internal temperature of 165°F (74°C) before serving.
- Use a 13×9-inch baking dish to ensure even cooking.
- For a creamier texture, you can stir in a little cream or milk before baking if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
