French Onion Chicken And Rice Bake

French Onion Chicken and Rice Bake

This comforting casserole combines the savory flavors of French onion soup with tender chicken and fluffy rice.

Ingredients:

• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 1 (1 ounce) packet French onion soup mix
• 2 cups chicken broth
• 1 cup uncooked long-grain white rice
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup shredded Gruyere cheese (or any melty cheese you prefer)
• 1/4 cup chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and caramelized. (This is the key step for building rich flavor!)
3. Stir in the French onion soup mix and cook for an additional minute.
4. In a separate bowl, whisk together the chicken broth and rice. Pour the rice mixture into the prepared baking dish.
5. Top the rice with the caramelized onions and spread them evenly.
6. Arrange the chicken pieces over the onion layer. Season with salt and pepper.
7. Pour the condensed cream of chicken soup on top of the chicken.
8. Cover the baking dish tightly with aluminum foil.
9. Bake for 45-50 minutes, or until the rice is cooked through and the chicken is tender.
10. Remove the foil and sprinkle the shredded cheese over the casserole.
11. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh parsley (optional), and serve hot.

Tips:

• For a richer flavor, use chicken thighs instead of breasts. Dark meat tends to stay juicier during baking.
• If you don’t have chicken broth, you can substitute low-sodium vegetable broth.
• Want a crispy topping? After removing the foil in step 10, broil the casserole for a few minutes to brown the cheese. Keep a close eye on it to avoid burning.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
• To make this dish ahead of time, assemble the casserole (without the cheese) and cover it tightly with foil. Refrigerate for up to 24 hours. Bake as directed, adding the cheese topping in the last few minutes of cooking.

Enjoy this delicious and easy French Onion Chicken and Rice Bake!