This French Onion Chicken and Rice Casserole is the ultimate comfort food — warm, creamy, and packed with flavor. I take tender shredded chicken and fluffy rice, then mix them with a rich combination of French onion soup, cream of chicken soup, and sour cream. The result is a cheesy, bubbly casserole topped with crispy French fried onions that adds the perfect crunch. It’s easy to throw together and always a family favorite.
Why You’ll Love This Recipe
I love how this recipe blends classic French onion flavor with the cozy, familiar feel of a creamy chicken and rice casserole. It’s one of those dishes that comes together quickly but tastes like I spent hours on it. The crispy onion topping adds an irresistible crunch, and I can easily make it ahead of time if I’ve got a busy evening ahead. Plus, the ingredients are simple and pantry-friendly — nothing fancy, just comfort food at its finest.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked white rice
2 cups shredded cooked chicken (e.g., rotisserie)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) French onion soup
1 cup sour cream
1½ cups shredded mozzarella or Swiss cheese
1½ cups French fried onions, divided
½ teaspoon garlic powder
½ teaspoon onion powder
Salt (to taste)
Black pepper (to taste)
Chopped parsley (for garnish)
Directions
I preheat the oven to 350 °F (175 °C).
In a large bowl, I mix the cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, one cup of French fried onions, garlic powder, onion powder, salt, and black pepper until everything is well combined.
I grease a 9×13‑inch baking dish and transfer the mixture into it, spreading it out evenly.
I bake the casserole uncovered for 30 minutes, until it’s bubbling around the edges.
I sprinkle the remaining ½ cup of French fried onions on top, then return it to the oven for another 5 minutes until the onions are golden brown and crispy.
Once done, I remove it from the oven, garnish with chopped parsley, and serve it hot.
Servings and timing
This recipe makes 6 hearty servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
I sometimes swap the white rice with brown rice when I want something nuttier and more filling.
Cream of mushroom soup works great in place of cream of chicken for a twist on flavor.
If I’m cooking for someone dairy-free, I use plain dairy-free yogurt instead of sour cream and opt for vegan cheese.
I’ve even added sautéed mushrooms or steamed broccoli to the mix when I want extra veggies.
For a little kick, I add a pinch of cayenne pepper or a few dashes of hot sauce to the mix.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual portions or bake them in the oven at 350 °F until warmed through. If I’m freezing the casserole, I wrap it tightly in foil and plastic wrap and freeze it for up to 2 months. I thaw it in the fridge overnight before reheating.
FAQs
What type of chicken works best for this casserole?
I like using rotisserie chicken because it’s convenient and flavorful, but any cooked, shredded chicken will work.
Can I make this casserole ahead of time?
Yes, I often assemble the whole thing, cover it, and refrigerate it until I’m ready to bake. Just add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.
Is there a way to make this casserole lighter?
To lighten it up, I use low-fat sour cream, reduced-fat cheese, and skip or reduce the amount of French fried onions.
Can I use another type of cheese?
Absolutely. I’ve used Swiss, mozzarella, and even sharp cheddar — it all depends on what flavor I’m going for.
What sides go well with this dish?
I usually serve it with a simple green salad or steamed green beans to balance out the richness of the casserole.
Conclusion
This French Onion Chicken and Rice Casserole is everything I want in a cozy, satisfying dinner — creamy, cheesy, full of flavor, and topped with a golden, crispy finish. It’s the kind of recipe I keep coming back to when I want something easy and comforting that the whole family enjoys.
A creamy, cheesy baked casserole combining cooked rice and chicken with French onion flavors and a crispy topping.
Ingredients
2 cups cooked white rice
2 cups shredded cooked chicken (e.g., rotisserie)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) French onion soup
1 cup sour cream
1½ cups shredded mozzarella or Swiss cheese
1½ cups French fried onions, divided
½ teaspoon garlic powder
½ teaspoon onion powder
Salt (to taste)
Black pepper (to taste)
Chopped parsley (for garnish)
Instructions
Preheat the oven to 350 °F (175 °C).
In a large bowl, mix cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, **one cup** of French fried onions, garlic powder, onion powder, salt, and black pepper until well combined.
Grease a 9×13‑inch baking dish and transfer the mixture into it, spreading evenly.
Bake uncovered for 30 minutes, until the casserole is bubbling around the edges.
Sprinkle the remaining **½ cup** French fried onions on top, then return to the oven for another 5 minutes until the onions are golden brown and crispy.
Remove from oven, garnish with chopped parsley, and serve hot.
Notes
Check salt carefully — the soups and French fried onions may already be quite salty.
You can substitute brown rice for white for a nuttier flavor and more fiber.
If desired, use cream of mushroom soup instead of cream of chicken for a slightly different flavor.
To make dairy‑free, substitute sour cream with plain dairy‑free yogurt and use vegan cheese.
Assemble ahead of time and refrigerate; bake just before serving.
