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French Onion Chicken & Rice

Cozy Up with This French Onion Chicken & Rice Casserole

This French Onion Chicken & Rice Casserole brings the comfort of classic French onion soup to the table, combining tender chicken, rice, and melted Gruyère for a delightful family meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Casserole
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Adds richness; substitute with margarine for a non-dairy option.
  • 2 tablespoons Extra Virgin Olive Oil Ideal for sautéing; can be replaced with any light cooking oil.
  • 3 pounds Sweet Onion Provides sweetness; substitute with yellow onions if needed.
  • 1 tablespoon Fresh Garlic Enhances flavor; fresh is recommended.
  • 1.5 teaspoons Kosher Salt Essential for seasoning; adjust to taste.
  • 0.5 teaspoon Black Pepper Adds warmth; use white pepper for a milder flavor.
  • 1 teaspoon Dry Tarragon Provides a subtle anise flavor; thyme can be substituted.
  • 1 teaspoon Dry Thyme Earthy flavor; fresh can be used.
  • 0.33 cups Brandy or White Wine Adds depth; can be substituted with chicken broth.
  • 1 tablespoon Worcestershire Sauce Contributes umami flavor; look for a vegan version if desired.
  • 8 ounces Button Mushrooms Adds earthiness; portobello can be used.
  • 1.5 cups White Uncooked Rice Serves as the base; brown rice may require longer cooking.
  • 2 cups Baby Spinach Adds color and nutrition; kale can be an alternative.
  • 3 cups Chicken Stock Used for cooking the rice; homemade is ideal.
  • 1 cup Heavy Cream Contributes creaminess; half-and-half or non-dairy can be lighter.
  • 3-4 cups Cooked Chicken Torn into bite-sized pieces; rotisserie chicken is convenient.
  • 4 ounces Gruyère Swiss Cheese Melting cheese topping; substitute with mozzarella or cheddar.

Equipment

  • large skillet
  • Casserole dish
  • pot

Method
 

Cooking Instructions
  1. Caramelize the Onions: Melt butter and olive oil in a skillet over medium-low heat. Add onions and sauté for 30-45 minutes until caramelized.
  2. Add Flavors: Stir in garlic, salt, pepper, tarragon, thyme, then pour in brandy and Worcestershire sauce, remove from heat.
  3. Sauté the Mushrooms: Heat button mushrooms in a separate pot for 5-10 minutes, then add remaining butter and oil, sauté until fragrant.
  4. Cook the Rice: Stir in white rice, toast for 5 minutes, then fold in baby spinach. Pour in chicken stock, cover, and simmer for 15 minutes.
  5. Combine Ingredients: Stir in heavy cream and shredded chicken, transfer to a greased casserole dish.
  6. Finish with Onions and Cheese: Layer caramelized onions and sprinkle Gruyère cheese on top.
  7. Broil to Perfection: Broil the casserole for 3-5 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For optimal flavor, use homemade chicken stock if possible. Customize the vegetables as desired to suit your taste.

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