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Overhead view of French Onion Chicken Rice Bake in a 9x13 baking dish with crispy golden French fried onions on top and chopped parsley garnish

French Onion Chicken Rice Bake

A cheesy, comforting casserole combining tender shredded chicken, fluffy white rice, and rich French onion flavors topped with crispy fried onions. Ready in 50 minutes and perfect for busy weeknights.
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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, French-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Cooked White Rice Cooled; substitute with cooked brown rice for extra fiber
  • 2 cups Shredded Cooked Chicken Rotisserie chicken recommended for convenience and flavor
  • 1 can Cream of Chicken Soup 10.5 oz; swap with cream of mushroom soup for a vegetarian version
  • 1 cup French Onion Soup Low-sodium canned or homemade
  • 1 tsp Garlic Powder Or 2 fresh minced garlic cloves
  • 1 tsp Onion Powder
  • Salt To taste
  • Black Pepper To taste
  • 1 cup Sour Cream Full fat recommended; plain dairy-free yogurt works as a substitute
  • 1 cup Shredded Mozzarella or Swiss Cheese Mozzarella for mild flavor, Swiss for a nuttier taste
  • 1.5 cups French Fried Onions Divided: 1 cup mixed into casserole, 0.5 cup reserved for topping
  • 2 tbsp Chopped Fresh Parsley For garnish

Equipment

  • Oven
  • 9x13-inch baking dish
  • Large mixing bowl
  • Cooking spray

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Position the rack in the center of the oven.
  2. In a large mixing bowl, combine the cooked white rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, 1 cup of the French fried onions, garlic powder, onion powder, salt, and pepper. Stir well for about 2 to 3 minutes until the mixture is fully combined and creamy. Make sure your rice is cooled before mixing to prevent the batter from becoming too loose.
  3. Grease a 9x13-inch baking dish with cooking spray. Spread the mixture evenly into the dish, pressing it to all four corners for even baking.
  4. Bake uncovered for 30 minutes, until the edges are bubbling and the surface begins to set. Do not cover the dish, as uncovered baking is key to avoiding a soggy topping.
  5. Remove the dish from the oven and sprinkle the remaining 0.5 cup of French fried onions evenly over the top. Return to the oven for an additional 5 minutes until the onions are golden brown and the casserole is fully bubbling.
  6. Remove from the oven and let the casserole rest for 5 minutes. Scatter fresh chopped parsley on top before serving.

Notes

Make Ahead: Assemble up to 24 hours in advance and refrigerate covered. Add the French fried onion topping just before baking to keep it crispy. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze fully cooled casserole tightly wrapped for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350 degrees F for 20 to 30 minutes. Reheating Tip: Add a small splash of chicken broth before reheating if the casserole looks dry. Substitutions: Use plain dairy-free yogurt instead of sour cream for a dairy-free version. Swap cream of chicken soup with cream of mushroom soup for a vegetarian option. Brown rice or quinoa can replace white rice.