This French Onion Chicken And Rice Casserole is a cozy, flavorful meal that combines the comforting elements of classic French onion soup with tender chicken, creamy rice, and melty cheese. I love how the caramelized onions bring a deep, savory sweetness that infuses the entire dish, while the gooey cheese topping makes every bite rich and satisfying. It’s a one-pan meal that feels like something you’d order at a restaurant, but it’s surprisingly easy to make right at home.

Why You’ll Love This Recipe

I always enjoy this casserole because it transforms simple ingredients into something special. The sweet onions, creamy rice, and tender chicken create a perfectly balanced dish that’s filling and comforting. It’s ideal for weeknight dinners, meal prep, or feeding a crowd. Plus, the smell that fills the kitchen while it bakes is incredible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Caramelized Onions

• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For The Casserole Base

• 1 cup uncooked long-grain white rice
• 2 cups low-sodium chicken broth
• 1 ½ cups cooked chicken, shredded or diced (I often use rotisserie chicken)
• ¾ cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon dried tarragon (optional)
• 1 cup baby spinach (optional, for added greens)
• Salt and pepper to taste

For The Topping

• 1 ½ cups shredded Gruyère cheese (or a mix of Swiss and mozzarella)
• Additional herbs or chopped parsley for garnish (optional)

Directions

Step 1: Caramelize The Onions
I start by heating butter and olive oil in a large skillet over medium-low heat. Then I add the sliced onions, salt, and pepper. I let them cook slowly, stirring occasionally, for 30–40 minutes until they become soft, golden, and deeply caramelized. This step adds the signature French onion flavor, so I never rush it.

Step 2: Cook The Rice
While the onions cook, I rinse the rice under cold water and drain it well. Then in a saucepan, I combine the rice and chicken broth, bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes until the rice is just tender but not mushy. I remove it from the heat and fluff it with a fork.

Step 3: Mix The Base
In a large mixing bowl, I combine the cooked rice, shredded chicken, cream, garlic powder, thyme, tarragon, and spinach (if using). I season with salt and pepper and stir until everything is evenly coated.

Step 4: Assemble The Casserole
I transfer the rice mixture into a greased 9×13-inch baking dish. Then I spread the caramelized onions over the top and sprinkle the shredded cheese evenly across the surface.

Step 5: Bake
I preheat the oven to 375°F (190°C) and bake the casserole uncovered for about 20–25 minutes, or until the cheese is melted and bubbly. For a golden crust, I switch to broil for the last 1–2 minutes, watching closely so it doesn’t burn.

Step 6: Rest And Serve
I let the casserole rest for about 5–10 minutes before serving. This helps it set and makes it easier to cut into portions.

Servings And Timing

This recipe serves approximately 6 people.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

• I sometimes use brown rice or wild rice for a nuttier flavor and added texture, adjusting the cook time and liquid accordingly.
• Mushrooms caramelized with the onions add even more depth to the dish.
• If I want a gluten-free version, I ensure the broth and cheese I use are certified gluten-free.
• I’ve also tried using cooked quinoa instead of rice for a lighter, protein-packed variation.
• For a crispier topping, I occasionally add a handful of seasoned breadcrumbs on top before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place individual servings in the microwave and heat for about 1–2 minutes until warmed through.
For larger portions, I cover the casserole dish with foil and reheat in a 350°F (175°C) oven for about 20 minutes.
To freeze, I let the casserole cool completely, then wrap it tightly and freeze it for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I Make This Casserole Ahead Of Time?

Yes, I often prepare the entire dish a day in advance and refrigerate it before baking. When I’m ready, I bring it to room temperature and bake it as directed. It’s a great make-ahead option.

What Type Of Chicken Works Best?

I usually use rotisserie chicken because it’s convenient and flavorful. But any cooked, shredded or diced chicken breast or thigh meat works well.

Can I Use Pre-Cooked Rice?

Yes, I’ve made this with leftover rice or store-bought cooked rice. I just reduce the amount of broth slightly and adjust the cream so the mixture isn’t too dry.

Do I Have To Caramelize The Onions?

Caramelized onions are the key flavor in this dish, so I always take the time to do it properly. But if I’m in a rush, I’ve used store-bought caramelized onions or even French onion soup mix stirred into the rice as a shortcut.

Can I Add Vegetables?

Absolutely. I often stir in sautéed mushrooms, peas, or bell peppers. It’s a flexible recipe, so I use whatever I have on hand.

Conclusion

This French Onion Chicken And Rice Casserole is one of those feel-good meals I come back to again and again. The caramelized onions, creamy texture, and melty cheese make it taste like something far more indulgent than it really is. Whether I’m cooking for my family or prepping ahead for a busy week, this dish always delivers warm, hearty satisfaction.

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