There is nothing more comforting than a warm casserole on a snowy winter evening. When the wind is cold, you need a meal that feels like a hug. This French Onion Chicken Rice Bake is exactly that.
It brings all the rich flavors of a classic soup into one pan. You get tender chicken, fluffy rice, and melty Swiss cheese in every bite. It is the perfect way to end a long day.
Why You’ll Love This Recipe
This recipe is a massive win for busy families who need high-protein meals. It uses simple pantry staples to create a deep, savory flavor. You don’t have to spend hours over the stove to get results.
The condensed soup acts as a flavorful shortcut for your weeknight dinner. It creates a rich sauce that infuses the rice while it bakes. Your family will think you spent all day caramelizing onions.
Simple Method
Making this dish is incredibly straightforward and beginner-friendly. You simply sear the chicken to lock in the juices first. Then, everything else gets mixed right in the 9×13 baking dish.
The oven does all the hard work for you while you relax. Even if you are new to cooking, you can master this. It is a hands-off meal that never fails to impress.
Ingredients You’ll Need
These ingredients are easy to find and keep on hand for a cozy night in.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup long-grain white rice, uncooked
- 10.5 oz canned condensed French onion soup
- 1.5 cups low-sodium chicken broth
- 1 cup crispy fried onions
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1 cup shredded Swiss cheese
Step-by-Step Directions
- Preheat the oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish.
- Heat vegetable oil in a skillet over medium-high heat and sear the chicken pieces until browned but not fully cooked through.
- In the prepared baking dish, stir together the uncooked rice, condensed French onion soup, chicken broth, and black pepper.
- Add the seared chicken to the rice mixture and ensure the rice is evenly submerged in the liquid.
- Cover the baking dish tightly with aluminum foil to prevent steam from escaping.
- Bake for 35 minutes until the rice has absorbed most of the liquid and the chicken is cooked through.
- Remove the foil and sprinkle the shredded Swiss cheese and crispy fried onions evenly over the top.
- Return the dish to the oven uncovered and bake for an additional 10 minutes until the cheese is melted and the onions are toasted.
- Let the casserole rest for 5 minutes before serving to allow the rice to set.
Best Ways to Enjoy It
Serve this bake warm while the cheese is still gooey and perfectly melted. It pairs beautifully with a simple side of roasted green beans. A crisp green salad also helps balance the rich flavors.
For a true comfort food experience, serve it with crusty bread. Use the bread to soak up any extra savory sauce on your plate. It is a complete, satisfying meal for the whole family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for three days. This dish actually tastes even better the next day as flavors meld. It makes a fantastic protein-rich lunch for work or school.
To reheat, place a portion in the microwave with a splash of broth. This keeps the rice from drying out during the heating process. You can also reheat the whole dish in a 350°F oven.
Tips for Best Results
- Seal the aluminum foil tightly to ensure the rice cooks evenly.
- Don’t overcook the chicken in the skillet; just brown the outside.
- Use low-sodium broth to keep the salt levels perfectly balanced.
- Switch to Gruyere cheese for an even more authentic French flavor.
- Add a pinch of fresh thyme for a garden-fresh winter aroma.
- Make sure the rice is fully submerged in the liquid before baking.
- Let the dish rest so the rice can finish absorbing the moisture.
Easy Flavor Ideas
- Add sliced mushrooms to the skillet while searing the chicken.
- Swap the Swiss cheese for provolone or mozzarella if you prefer.
- Use brown rice but increase the baking time by twenty minutes.
- Stir in a handful of fresh spinach before the final bake.
Common Questions
Can I use frozen chicken for this?
It is best to thaw the chicken completely before starting. This ensures the chicken sears properly and cooks evenly in the oven. Frozen chicken may release too much water into the rice.
What if I don’t have Swiss cheese?
You can easily substitute Swiss with Gruyere or even mild white cheddar. Any cheese that melts well will work beautifully in this casserole. Swiss just provides that classic onion soup taste.
I hope this warm, savory meal brings a little extra comfort to your table this winter. It is the perfect way to slow down and enjoy a delicious dinner with the ones you love.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup long -grain white rice, uncooked
- 10.5 oz canned condensed French onion soup
- 1.5 cups low -sodium chicken broth
- 1 cup crispy fried onions
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1 cup shredded Swiss cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
- Heat vegetable oil in a skillet over medium-high heat and sear the chicken pieces until browned but not fully cooked through.
- In the prepared baking dish, stir together the uncooked rice, condensed French onion soup, chicken broth, and black pepper.
- Add the seared chicken to the rice mixture and ensure the rice is evenly submerged in the liquid.
- Cover the baking dish tightly with aluminum foil to prevent steam from escaping.
- Bake for 35 minutes until the rice has absorbed most of the liquid and the chicken is cooked through.
- Remove the foil and sprinkle the shredded Swiss cheese and crispy fried onions evenly over the top.
- Return the dish to the oven uncovered and bake for an additional 10 minutes until the cheese is melted and the onions are toasted.
- Let the casserole rest for 5 minutes before serving to allow the rice to set.
