FRENCH ONION CHICKEN AND RICE CASSEROLE 

October 28, 2025

makes a 9x13-inch casserole or about 8 servings

INGREDIENTS

• 1 small medium onion, minced

• 10.5 ounces can French onion soup, undiluted

• 1 1/2 cups chicken or beef stock (I use my homemade chicken stock)

• 1 1/2 cups long grain rice (I like to use uncle ben's parboiled rice - doesn't get mushy or fall apart)

• 6 tablespoons salted butter, cut into slices 

• 2-2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces (for a larger crowd, I can actually add up to 4 lbs of chicken when using this extra deep 9x13 casserole).

• 8 ounces shredded mozzarella cheese or an Italian cheese blend (I use mozz)

• 1 ounce packet Lipton onion soup mix

• 1 cup crispy fried onions (I definitely use more than a cup)

• optional garnish:  freshly chopped chives or scallions

DIRECTIONS

• Preheat oven to 350F, place the rack in the center position, and spray a 9x13 baking dish with nonstick spray.

• In prepared baking dish, combine chopped onion, french onion soup, chicken stock, and rice; be sure ingredients are evenly disbursed, then top with pats of butter.

• Place chicken pieces evenly over the rice mixture, then top with the shredded cheese and sprinkle the dry onion soup mix evenly over the cheese. 

• Cover dish very tightly with foil and bake for 1 hour and 15 minutes (I like to use nonstick foil so the foil does't stick to the cheese).

• Remove the foil and cover the casserole with a layer of crispy fried onions; return to the oven for an additional 15 minutes. Remove and rest for 10-15 minutes before serving.

NOTES

• Make sure your dish is covered well with the foil - you don’t want too much moisture to escape or the rice won't cook properly. 

• My 9x13 is extra deep so I can add up to 4lbs of chicken.  If your dish is not as deep and you want to add extra chicken, just use a larger casserole dish.  

• I don't recommend chicken breasts or tenders for this recipe.

adapted from Dinner in 321