French Onion Chicken and Rice Casserole
French onion chicken and rice casserole: raw chicken and uncooked rice baked in French onion soup and broth under mozzarella and onion soup mix, finished with crispy fried onions. Serves 8.
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Ingredients
- 1 small yellow onion thinly sliced
- 10.5 ounces French onion soup 1 can
- 14.5 ounces chicken or beef broth 1 can; regular or low-sodium
- 1 1/2 cups long-grain rice uncooked, rinsed and drained
- 1/4 cup butter cut into slices
- 2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs about 1/2 inch thick
- 1 1/2 cups shredded mozzarella cheese or an Italian cheese blend
- 1 packet onion soup mix 1 ounce
- 1 cup crispy fried onions
Instructions
- Heat the oven to 350°F.
- In a 13x9-inch baking dish, whisk together the sliced onion, French onion soup, broth and rice.
- Scatter the butter slices over the rice mixture, then lay the chicken on top. Sprinkle the mozzarella and the onion soup mix over the chicken.
- Cover the dish tightly with foil and bake for 1 hour 15 minutes.
- Carefully remove the foil and scatter the crispy fried onions over the top.
- Bake for 15 minutes more, until a meat thermometer in the thickest part of the chicken reads 165°F.
- Let the casserole sit uncovered for 5 minutes before serving.
Notes
Use regular long-grain rice, not instant. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 470kcalCarbohydrates: 36.8gProtein: 38.1gFat: 17.9gSodium: 941mgFiber: 1gSugar: 2.3g