Chicken Onion Soup Rice Casserole Recipe
If you need a cozy meal, try this Chicken Onion Soup Rice Casserole Recipe. It combines juicy chicken, fluffy white rice, and rich French onion flavor. This Chicken Onion Soup Rice Casserole Recipe is absolute comfort food in a single dish.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Liquid measuring cup
- Measuring spoons
- Aluminum foil
- Stirring spoon or spatula
- Meat thermometer
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 packet (1 oz) dry French onion soup mix
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups chicken broth, low-sodium
- 0.25 cup unsalted butter, melted
- 1 cup cheddar cheese or Swiss cheese, shredded
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
Prep the Oven and Baking Pan
- Preheat your oven to 375°F (190°C) so it stays nice and hot. Lightly grease your 9x13 inch baking dish with non-stick cooking spray or soft butter. Set the prepared dish aside while you gather your ingredients for Chicken Onion Soup Rice Casserole.
Mix the Rice and Liquids
- In your large mixing bowl, combine the uncooked long-grain white rice and dry French onion soup mix. Add the condensed cream of chicken soup, chicken broth, and melted butter. Whisk these together until smooth so the rice is fully coated in liquid.
Add Seasonings and Layer
- Pour the liquid rice mixture directly into your greased baking dish, spreading it out evenly. Season your cut chicken pieces with garlic powder and black pepper in a small bowl. Nestling the seasoned chicken pieces evenly into the rice mixture ensures balanced cooking.
Cover and Bake
- Cover the baking dish tightly with aluminum foil to trap the steam while baking. Bake in your preheated oven for 40 minutes until the rice absorbs the liquid. The trapped steam helps cook the raw rice and tenderizes the chicken perfectly.
Top with Cheese
- Carefully remove the foil from the baking dish using oven mitts to avoid steam burns. Sprinkle the shredded cheddar or Swiss cheese evenly over the top of the hot chicken and rice. Bake uncovered for another 10 minutes until the cheese melts completely.
Rest and Garnish
- Remove the finished casserole from the oven once the chicken reaches an internal temperature of 165°F. Let the dish rest on your counter for five minutes to let the juices settle. Garnish with fresh chopped parsley before serving warm to your family.
Notes
- Stick with uncooked long-grain white rice for best results, as brown rice requires extra liquid and longer baking.
- Swap cream of chicken soup for cream of mushroom soup to add a earthy flavor profile.
- Use boneless chicken thighs instead of breasts if you prefer richer, darker meat that stays extra juicy.
- Sprinkle French's crispy fried onions on top during the last five minutes of baking for added crunch.
- Add a cup of frozen peas or diced carrots into the rice mix to sneak in extra veggies.
- Store any cooled leftover casserole in an airtight container in your refrigerator for up to four days.
- Reheat single portions in the microwave for 60 to 90 seconds with a splash of chicken broth.