Description
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.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 430
- Fat: 24 g
- Carbohydrates: 32 g
- Protein: 22 g
