Description
This French Onion Chicken & Rice Casserole is a comforting and flavorful dish combining deeply caramelized onions, tender chicken, aromatic herbs, and creamy Gruyère cheese baked into a hearty rice casserole. It’s perfect for a family dinner, offering layers of flavor and a satisfying balance of textures.
Ingredients
Scale
For the Onion Mixture
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large sweet onions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine
For the Casserole
- 1 cup uncooked long-grain white rice
- 2 cups chicken stock
- 2 cups cooked chicken, shredded or diced
- 1 cup fresh baby spinach
- 1 cup sliced mushrooms
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Gruyère cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Caramelize the onions: In a large skillet over medium heat, melt the butter with olive oil. Add the thinly sliced onions and cook them slowly for 25-30 minutes, stirring occasionally until they become deeply caramelized and golden brown. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper during cooking.
- Thicken the onion mixture: Sprinkle 1 tablespoon of all-purpose flour evenly over the caramelized onions, stirring to coat them and cook for 1 minute. Then pour in the white wine, scraping up any browned bits from the skillet. Allow this to reduce for 2-3 minutes to develop flavor and thicken the sauce.
- Assemble the casserole: In a 9×13-inch baking dish, combine the uncooked rice, chicken stock, cooked chicken, fresh spinach, sliced mushrooms, dried thyme, garlic powder, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir thoroughly to distribute all ingredients evenly.
- Layer the caramelized onions: Spread the thickened caramelized onion mixture evenly over the rice and chicken mixture in the baking dish. Cover the dish tightly with aluminum foil to seal in moisture during baking.
- Bake the casserole: Bake covered for 35 minutes. After this time, carefully remove the foil, sprinkle shredded Gruyère cheese evenly over the top, and return the casserole to the oven uncovered. Bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Rest and serve: Once baked, let the casserole rest for 5 minutes to set before serving. This allows the flavors to meld and makes serving easier.
Notes
- Use sweet onions like Vidalia for the best caramelization and flavor.
- For a richer flavor, you can substitute chicken stock with homemade broth.
- If you prefer a vegetarian version, replace chicken with mushrooms or a plant-based protein and use vegetable stock.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Ensure the rice is fully submerged in the liquid before baking to avoid dryness.
