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French onion chicken rice bake in a 9x13 baking dish with golden crispy onion topping and melted cheese

French Onion Chicken Rice Bake

A comforting and creamy French onion chicken rice casserole made with tender shredded chicken, cream of chicken soup, French onion soup, sour cream, melted cheese, and topped with crispy French fried onions. Ready in 50 minutes and perfect for busy weeknight family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked white rice brown rice can be substituted
  • 2 cups shredded cooked chicken rotisserie chicken preferred
  • 1 can cream of chicken soup standard 10.5 oz can, do not dilute
  • 1 can French onion soup standard 10.5 oz can, do not drain
  • 1 cup sour cream
  • 1 cup shredded mozzarella or Swiss cheese divided: 3/4 cup for mixing, 1/4 cup for topping
  • 1.5 cups French fried onions divided: 1 cup mixed in, 1/2 cup for topping
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and black pepper to taste
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

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

Method
 

  1. Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine cooked white rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, 3/4 cup shredded cheese, 1 cup French fried onions, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until well combined.
  3. Transfer mixture to the greased baking dish and spread into an even layer with a spatula.
  4. Bake uncovered for 30 minutes until edges are bubbling and center is hot.
  5. Remove from oven. Scatter remaining 1/4 cup cheese and 1/2 cup French fried onions over the top. Return to oven for 5 more minutes until onions are golden and crispy.
  6. Remove from oven, let rest for 2 minutes, garnish with chopped fresh parsley, and serve hot.

Notes

Use pre-cooked rice only -- uncooked rice will not cook through in this recipe. Do not drain the French onion soup. Add the onion topping only in the last 5 minutes to preserve crispiness. Can be assembled up to 24 hours ahead and refrigerated before baking. Freezes well for up to 3 months.