A comforting, savory one‑dish meal that brings together tender chicken, sweet caramelized onions, creamy sauce and fluffy rice, finished with a golden, cheesy crust.

Why You’ll Love This Recipe

I adore how this casserole unites the rich, deep flavor of French onion soup with hearty chicken and rice. It’s easy to assemble, bakes in a single dish, and delivers that warm, cozy feeling without much fuss. Leftovers are even better the next day.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Long‑grain white rice
Yellow or sweet onions
Butter
Olive oil
Beef or chicken broth
Heavy cream or sour cream
Cream of mushroom or cream of chicken soup
Garlic
Salt and pepper
Dried thyme
Gruyère, Swiss or mozzarella cheese

Directions

Preheat oven to 375 °F (190 °C).
Thinly slice onions and sauté in butter and olive oil over medium heat until deeply caramelized—patience makes them sweet and flavorful.
Lightly season chicken with salt, pepper and thyme; brown in the skillet and set aside.
In the same pan, stir in minced garlic, broth, cream, and soup, scraping up browned bits.
Combine sauce with uncooked rice in a casserole dish; nestle chicken pieces on top, then top with caramelized onions and shredded cheese.
Cover tightly with foil and bake until rice is tender and chicken is cooked through, about 35–40 minutes.
Remove foil and bake another 5–10 minutes to melt and lightly brown the cheese.
Let rest a few minutes before serving meaty, cheesy perfection.

Servings and timing

This casserole serves about 6 people.

Prep time: ~20 minutes (longer if caramelizing onions slowly).
Cook time: ~45–50 minutes.
Total time: ~1 hour 10 minutes.

Variations

I swap white rice for brown rice—just add about 10 extra minutes of baking time.
I’ve used chicken breasts instead of thighs; adjust bake time as needed.
I sometimes stir in chopped mushrooms or spinach for extra veggies.
I swap cheddar or Monterey Jack for the cheese blend if that's what I have.
For a lighter version, I use half-and-half in place of heavy cream and low‑sodium soup.

Storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days.
To reheat, I microwave individual servings until hot, or reheat the casserole covered with foil in a 350 °F (175 °C) oven for about 15–20 minutes.
If rice dries out when stored, I add a splash of broth or water before reheating.

FAQs

How do I make sure the rice cooks perfectly?

I use long‑grain rice and add enough liquid—typically broth, cream and soup combined. Covering the dish tightly while baking ensures the rice steams properly.

Can I make this ahead of time?

Absolutely—I assemble it up to a day ahead, refrigerate, then bake it from cold. I add a few extra minutes to the cook time.

What can I substitute for heavy cream?

Half‑and‑half, sour cream, or even Greek yogurt work well, though Greek yogurt may alter the flavor slightly if it splits.

Is it okay to use frozen chicken?

I prefer thawed chicken, since adding frozen pieces can increase bake time and make the rice unevenly cooked.

Can I freeze leftovers?

Yes! I freeze portions in freezer‑safe containers for up to 2 months. I thaw overnight in the fridge and reheat in the oven for best texture.

Conclusion

This French Onion Chicken Rice Casserole is one of my go‑to comfort meals—rich, satisfying, easy to make, and full of flavor. Whether feeding a crowd or meal‑prepping for the week, it never disappoints.

French Onion Chicken Rice Casserole

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Salt

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Description

A comforting, savory one-dish meal that combines tender chicken, caramelized onions, creamy sauce, and fluffy rice topped with melted cheese.

Instructions

Preheat oven to 375 °F (190 °C).
Thinly slice onions and sauté in butter and olive oil over medium heat until deeply caramelized.
Lightly season chicken with salt, pepper and thyme; brown in the skillet and set aside.
In the same pan, stir in minced garlic, broth, cream, and soup, scraping up browned bits.
Combine sauce with uncooked rice in a casserole dish; nestle chicken pieces on top.
Top with caramelized onions and shredded cheese.
Cover tightly with foil and bake until rice is tender and chicken is cooked through, about 35–40 minutes.
Remove foil and bake another 5–10 minutes to melt and lightly brown the cheese.
Let rest a few minutes before serving.