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French Onion Chicken Rice Bake in a white baking dish with golden crispy onions and melted cheese on top

French Onion Chicken Rice Bake

A creamy, cheesy one-pan casserole combining tender shredded chicken, fluffy white rice, and the rich savory flavors of French onion soup, topped with crispy golden fried onions.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked white rice long-grain or jasmine, prepared ahead
  • 2 cups shredded cooked chicken rotisserie chicken recommended
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz French onion soup 1 can
  • 0.5 cup sour cream full-fat recommended
  • 1.5 cups shredded mozzarella or Swiss cheese divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups French fried onions divided, added in two stages for maximum crunch

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, 1 cup of shredded cheese, garlic powder, onion powder, salt, and black pepper. Stir until fully combined and the sauce coats all ingredients evenly.
  3. Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheese and 3/4 cup of French fried onions. Do not press down on the onions.
  4. Bake uncovered for 25 to 30 minutes, until heated through, bubbly around the edges, and the cheese is fully melted.
  5. Remove from the oven and sprinkle the remaining 3/4 cup of French fried onions over the top. Return to the oven for 5 to 10 more minutes, until the onions are golden and crispy.
  6. Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve hot.

Notes

Use pre-cooked rice only. Casserole can be assembled up to 2 days ahead and refrigerated before baking. Add French fried onion topping fresh before baking. Leftovers keep in the fridge for up to 3 days. Freezes well for up to 2 months without the onion topping.