I love making this French Onion Chicken Rice Bake when I want something creamy, cozy, and full of savory flavor. I combine tender chicken, fluffy rice, rich French onion soup, and melty cheese, then finish everything with a crispy fried onion topping. It’s the kind of comforting casserole I turn to when I want a satisfying and simple family dinner.
Why You’ll Love This Recipe
I love how easy this recipe is to prepare, especially when I have leftover rotisserie chicken in the fridge. I mix everything in one bowl, spread it into a baking dish, and let the oven do the rest.
I also enjoy how the French onion soup adds a deep, savory flavor that makes the dish taste like it took much longer to prepare. The creamy base keeps the rice tender and rich, while the crispy onion topping adds the perfect crunch.
I find this casserole perfect for weeknight dinners, potlucks, or when I want to make something hearty that everyone enjoys.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked white rice
2 cups shredded cooked chicken
1 can cream of chicken soup
1 cup French onion soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Black pepper to taste
1 cup sour cream
1 cup shredded mozzarella or Swiss cheese
1.5 cups French fried onions
2 tablespoons chopped parsley
Directions
I start by preheating my oven to 350°F (175°C).
In a large mixing bowl, I combine the cooked white rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, one cup of French fried onions, garlic powder, onion powder, salt, and black pepper. I stir everything together for about 2–3 minutes until well blended.
Next, I grease a 9×13-inch baking dish with cooking spray and spread the mixture evenly into the dish.
I bake it uncovered for about 30 minutes, until I see the edges bubbling and the top starting to set.
Then I sprinkle the remaining half cup of French fried onions over the top and return the dish to the oven for another 5 minutes, just until the topping turns golden brown and crispy.
Once it’s done, I let it cool slightly before finishing with freshly chopped parsley and serving.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 420 kcal per serving
Variations
I sometimes swap white rice for cooked brown rice when I want to add extra fiber and a slightly nutty flavor.
When I don’t have cream of chicken soup, I use cream of mushroom soup for a different twist.
If I want a stronger cheese flavor, I choose Swiss instead of mozzarella. I also like adding sautéed mushrooms or caramelized onions when I want even more depth.
For a lighter version, I replace sour cream with plain yogurt or a dairy-free alternative.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
When I reheat it, I usually cover it with foil and warm it in the oven at 325°F until heated through. If I’m in a hurry, I reheat individual portions in the microwave in 30-second intervals, stirring slightly to ensure even heating.
If I plan to freeze it, I assemble the casserole without the fried onion topping and freeze it tightly wrapped for up to 2 months. I add the topping fresh before baking.
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FAQs
Can I use uncooked rice in this recipe?
I don’t recommend using uncooked rice because the liquid ratios would need to change. I always use fully cooked rice to ensure the texture stays creamy and consistent.
Can I make this casserole ahead of time?
I often assemble everything a day in advance, cover it tightly, and refrigerate it. When I’m ready to bake, I let it sit at room temperature for about 20 minutes before putting it in the oven.
What cheese works best for this recipe?
I like mozzarella for a mild and creamy melt, but I also enjoy Swiss for a slightly nutty and richer flavor. Both melt beautifully in this bake.
How do I make this dish lighter?
I reduce the fat by using light sour cream or plain yogurt and choosing low-sodium soups. I also sometimes reduce the cheese slightly while keeping the flavor balanced.
Can I add vegetables to this casserole?
I like mixing in cooked broccoli, peas, or sautéed mushrooms when I want to add extra texture and nutrition. I make sure the vegetables are cooked and drained before adding them to prevent excess moisture.
Conclusion
I always come back to this French Onion Chicken Rice Bake when I want a dependable, comforting meal that feels homemade and satisfying. I love how creamy, savory, and crispy it turns out every time. It’s a simple casserole that brings warmth to the table and makes dinner feel effortless and delicious.
📖 Recipe:
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French Onion Chicken Rice Bake
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
This French Onion Chicken Rice Bake is a creamy, savory casserole made with tender chicken, fluffy rice, rich soups, and melty cheese, topped with crispy fried onions. It is a cozy and satisfying dish perfect for family dinners or potlucks.
Ingredients
3 cups cooked white rice
2 cups shredded cooked chicken
1 can cream of chicken soup
1 cup French onion soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Black pepper to taste
1 cup sour cream
1 cup shredded mozzarella or Swiss cheese
1.5 cups French fried onions
2 tablespoons chopped parsley
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked white rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, 1 cup of French fried onions, garlic powder, onion powder, salt, and black pepper. Stir well for 2–3 minutes until fully blended.
- Grease a 9×13-inch baking dish with cooking spray and spread the mixture evenly into the dish.
- Bake uncovered for 30 minutes, until the edges are bubbling and the top begins to set.
- Sprinkle the remaining 1/2 cup of French fried onions evenly over the top and return to the oven for 5 minutes, until golden brown and crispy.
- Remove from the oven, let cool slightly, garnish with chopped parsley, and serve.
Notes
Substitute brown rice for white rice for added fiber and a nuttier flavor.
Cream of mushroom soup can replace cream of chicken for a different twist.
Use Swiss cheese for a stronger, nuttier flavor or mozzarella for a milder melt.
For a lighter version, use light sour cream or plain yogurt and low-sodium soups.
Add cooked and drained vegetables like broccoli, peas, or sautéed mushrooms for extra nutrition.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, assemble without the fried onion topping and freeze tightly wrapped for up to 2 months. Add topping fresh before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 75 mg
