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–+ servings
French Onion Chicken Rice Bake

Comforting French Onion Chicken Rice Bake Your Family Will Love

This French Onion Chicken Rice Bake is a comforting, savory dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups cooked white rice Substitute with brown rice for nuttiness.
  • 2 cups shredded cooked chicken Use rotisserie chicken or leftover turkey.
  • 1 can cream of chicken soup Low-sodium or homemade alternatives.
  • 1 can French onion soup
  • 1 cup sour cream Dairy-free yogurt can be used.
  • 1 cup shredded cheese (Mozzarella or Swiss) Mozzarella for milder taste, Swiss for nuttier.
  • 1 cup French fried onions Divide for topping and inside the casserole.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt
  • to taste black pepper
  • 1/4 cup chopped parsley For garnish.

Equipment

  • 9×13-inch baking dish
  • large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Prepare a large mixing bowl.
  2. Mix cooked white rice, shredded cooked chicken, cream of chicken soup, French onion soup, sour cream, and shredded cheese in the bowl. Add 1 cup of French fried onions, garlic powder, onion powder, salt, and black pepper. Stir thoroughly.
  3. Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.
  4. Bake uncovered for about 30 minutes until the edges are bubbling.
  5. Sprinkle the remaining ½ cup of French fried onions on top and return to the oven for an additional 5 minutes.
  6. Remove from the oven and garnish with chopped parsley before serving.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Freeze tightly covered for up to 3 months.

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