French Onion Chicken Rice Casserole
Intro
If you love the deep, savory flavor of French onion soup, this French Onion Chicken Rice Casserole takes that magic and turns it into a hearty, all-in-one dinner.
Juicy chicken, tender rice, and caramelized onion flavor are baked together with creamy soup and gooey cheese.
It’s comforting, filling, and perfect for when you want a dish that’s easy to throw together but tastes like you spent all day cooking.
Great for busy weeknights or potlucks — and it reheats beautifully for leftovers!
Prep time: 10 minutes
Bake time: 1 hour 5 minutes
Total time: 1 hour 15 minutes
Ingredients
2 cups uncooked long-grain white rice (not instant)
3 cups low-sodium chicken broth
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) packet dry French onion soup mix
4–5 boneless skinless chicken breasts (or thighs)
1½ cups shredded mozzarella cheese (or Swiss/Gruyère for a more classic French onion flavor)
2 tbsp unsalted butter (melted)
½ tsp black pepper
Instructions with Timing
Preheat oven (2 min)
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Mix rice base (4 min)
In a large mixing bowl, combine uncooked rice, chicken broth, cream of chicken soup, cream of mushroom soup, and dry French onion soup mix.
Stir until fully mixed.
Assemble casserole (4 min)
Pour rice mixture into the prepared baking dish.
Place chicken breasts on top of the rice mixture.
Drizzle melted butter over chicken.
Sprinkle black pepper on top.
Bake covered (1 hour)
Cover the dish tightly with aluminum foil.
Bake for 60 minutes until chicken is fully cooked (internal temp 165°F / 74°C) and rice is tender.
Add cheese topping (4–5 min bake)
Remove foil, sprinkle cheese evenly over the top.
Bake uncovered for an additional 4–5 minutes, until cheese is melted and bubbly.
Rest & serve (5 min)
Let the casserole rest for 5 minutes before serving — this allows the rice to absorb extra flavor.
Tips for Best Results
For richer flavor, sear the chicken in a skillet for 2–3 minutes per side before baking.
Swap mozzarella for Gruyère or Swiss to make it taste more like authentic French onion soup.
Add sautéed mushrooms or caramelized onions for even more depth.
Store leftovers in the fridge for up to 4 days — it reheats well in the oven or microwave.