Kitchen Tools and Equipment

To make this French onion chicken rice bake as simple and efficient as possible, having the right tools ready will streamline the process and ensure consistent results. Here’s what you’ll need:

• 9×13-inch baking dish – The ideal size for evenly spreading out the casserole. A glass or ceramic dish helps retain heat and cook everything uniformly.

• Large skillet – Essential for browning the chicken and caramelizing the onions before they go into the bake.

• Mixing bowls – Use a large one to combine the cooked ingredients with the uncooked rice, broth, cheese, and seasonings.

• Aluminum foil – Needed to tightly cover the casserole and trap steam so the rice cooks properly.

• Wooden spoon or silicone spatula – Perfect for stirring the onions and scraping flavorful bits from the skillet.

• Sharp knife and cutting board – For prepping chicken and onions efficiently and safely.

• Oven thermometer (optional) – Helps ensure that your oven is at the correct temperature, especially when baking rice-based dishes.

This set of tools makes prep and cleanup quick and easy. For setup inspiration and serving ideas, explore chicken casserole ideas for clever prep hacks and dish presentation.

Step-by-Step Instructions – Part 1: Prep and Combine

• Preheat the Oven
  Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

• Sear the Chicken
  Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces and season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for 3–4 minutes, stirring occasionally, until lightly browned but not fully cooked through. Remove chicken and set aside.

• Caramelize the Onions
  In the same skillet, add the thinly sliced yellow onions and 1 tablespoon of fresh thyme. Cook over medium heat, stirring occasionally, for 10–15 minutes until the onions are soft, golden, and slightly caramelized. This builds the foundation of the French onion flavor.

• Mix the Ingredients
  In a large mixing bowl, combine the browned chicken, caramelized onions, 1 cup uncooked long-grain white rice, 2¼ cups low-sodium chicken broth, 1 tablespoon Worcestershire sauce, 1 cup shredded mozzarella, ½ cup shredded parmesan, and ½ cup French fried onions. Stir well to distribute ingredients evenly.

• Transfer to Baking Dish
  Pour the mixture into the greased baking dish and spread evenly. Cover tightly with foil to lock in moisture and help the rice cook through.

Step-by-Step Instructions – Part 2: Bake and Finish

• Bake Covered
  Place the foil-covered dish into the preheated oven and bake for 45–50 minutes. The rice should be tender and most of the liquid absorbed. Check doneness around the 45-minute mark.

• Add Final Topping and Bake Again
  Remove the foil, sprinkle additional French fried onions on top for crunch, and return to the oven. Bake uncovered for another 5–10 minutes, or until the top is golden brown and crispy.

• Cool and Serve
  Let the casserole sit for 5–10 minutes before serving. This resting period allows the rice to set and makes serving cleaner and easier.

To see similar step-by-step casserole ideas and topping techniques, explore easy weeknight casseroles.

Flavor Variations and Add-Ins

You can personalize this French onion chicken rice bake with a few simple adjustments that fit your taste or dietary needs.

Flavor Enhancers

• Add 1–2 cloves of minced garlic when caramelizing onions for extra depth.

• Mix in a splash of balsamic vinegar to intensify the onion’s sweetness.

Add-In Ideas

• Stir in sautéed mushrooms for a French onion soup-style variation.

• Add frozen spinach or kale for an extra veggie boost.

• Use Gruyère or Swiss cheese for a more traditional French onion profile.

Make It Richer

• Add ¼ cup sour cream or cream of mushroom soup to the mix for a creamier casserole.

• For added umami, stir in 1–2 teaspoons of miso paste along with the broth.

For more creative twists on one-pan meals, browse one pan dinner ideas to find variations that still maintain easy cleanup and full flavor.

Tips for Perfect Casserole Texture

Getting the texture right in a casserole that includes uncooked rice and protein requires attention to a few key details:

• Use long-grain white rice – It holds its shape and absorbs the liquid without turning mushy.

• Don’t overcook the chicken during searing – A light sear is enough; it will finish baking in the oven.

• Caramelize onions thoroughly – Take your time during this step to ensure that deep, sweet flavor develops.

• Tightly cover the dish with foil – This traps steam, helping the rice cook evenly.

• Let it rest after baking – A 10-minute rest period will help the liquid absorb fully and make serving easier.

If your oven tends to run hot or cold, consider using an oven thermometer to avoid undercooked or dried-out rice.

Make-Ahead, Storage, and Freezer Tips

This casserole is excellent for prepping ahead and storing for future meals.

Make-Ahead Tips

• Assemble everything in the baking dish, cover, and refrigerate up to 24 hours before baking.

• Let it sit at room temperature for 20 minutes before placing in the oven if baking from cold.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.

• Portion into individual containers for meal prep throughout the week.

Freezer Instructions

• Bake the casserole fully, then cool completely.

• Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

• Reheat from frozen at 350°F covered in foil for 30–40 minutes or until hot.

What to Serve With French Onion Chicken Rice Bake

This dish is hearty on its own but pairs well with lighter sides to round out the meal.

• Simple green salad with vinaigrette or lemon dressing

• Steamed green beans or roasted Brussels sprouts

• Garlic bread or buttered dinner rolls

• Roasted carrots or glazed parsnips for a sweet contrast

• A glass of chardonnay or citrus-infused sparkling water for a refreshing finish

For visual meal pairings and side dish ideas, explore French onion meal ideas.

Nutrition Breakdown and Dietary Adjustments

Here’s an approximate nutrition estimate for one serving (based on six servings total):

• Calories: 475

• Protein: 32g

• Carbohydrates: 38g

• Fat: 22g

• Fiber: 2g

• Sodium: ~700mg

Healthy Adjustments:

• Use low-fat mozzarella or reduce cheese by 25%

• Replace half of the rice with cauliflower rice for a lower-carb version

• Use gluten-free French fried onions and broth for a gluten-free casserole

• Reduce added salt if using regular chicken broth or salted cheese

For additional nutritional ingredient insights, review entries like comfort food and parmesan cheese.

FAQs – French Onion Chicken Rice Casserole

Can I use rotisserie chicken instead of raw chicken?
Yes, shred cooked rotisserie chicken and skip the browning step. Just combine it with the other ingredients and bake as directed.

Will brown rice work in this recipe?
Yes, but you’ll need to increase the broth by about ½ cup and extend the bake time to 60–70 minutes. Cover tightly and check doneness before removing foil.

What if I don’t have French fried onions?
You can use buttered panko breadcrumbs or crushed Ritz crackers for a crunchy topping.

Can I prep this casserole the night before?
Absolutely. Assemble the entire dish, cover, and refrigerate overnight. Bake as usual the next day.

How do I avoid mushy rice?
Use long-grain white rice and avoid stirring the casserole once it starts baking. Keep the dish tightly covered for the full baking time.

Can I make this recipe gluten-free?
Yes, just be sure your Worcestershire sauce, broth, and fried onions are labeled gluten-free. Everything else is naturally GF.

French onion chicken rice bake casserole for an easy weeknight dinner

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• Author: the coozy plate

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Description

This French onion chicken rice bake is a warm and savory casserole that combines tender chicken, sweet caramelized onions, melty cheese, and fluffy rice, all baked in a rich broth. With minimal prep and just one baking dish, it’s a comforting weeknight dinner perfect for feeding the whole family.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large yellow onion, thinly sliced
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 cup uncooked long-grain white rice
• 2 1/4 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup French fried onions, plus more for topping

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Instructions

• Preheat oven to 350°F (175°C).
• In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned (does not need to be fully cooked through). Remove chicken and set aside.
• In the same skillet, add onions and thyme. Cook over medium heat for about 10-15 minutes until onions are soft and golden brown, stirring occasionally.
• In a large mixing bowl, combine the browned chicken, caramelized onions, uncooked rice, chicken broth, Worcestershire sauce, mozzarella cheese, parmesan cheese, and 1/2 cup French fried onions. Mix until well combined.
• Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
• Cover tightly with foil and bake for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
• Uncover, sprinkle additional French fried onions on top, and bake for another 5-10 minutes until golden and crispy on top.
• Let cool slightly before serving.

Notes

• Don’t overcook the chicken during the sear—it finishes baking in the oven.

• Caramelize onions fully to develop the signature flavor of French onion dishes.

• Cover tightly with foil to trap steam and cook rice evenly.

• For added richness, swap mozzarella with Gruyère or add a splash of cream.

• Leftovers keep well for 3–4 days and reheat beautifully in the oven or microwave.

• Top with fresh herbs or extra parmesan before serving for a finishing touch.