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French Onion Chicken Rice Casserole

French onion chicken rice casserole in baking dish with golden bubbly cheese topping
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Hearty casserole with tender chicken breasts, creamy rice, and rich French onion flavor. Beginner-friendly with minimal prep and one-dish cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 cup uncooked white rice
  • 1 can (10.5 oz) condensed French onion soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (14.5 oz) chicken broth
  • 1 packet (1 oz) dry onion soup mix
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the uncooked rice, French onion soup, cream of mushroom soup, and chicken broth. Stir until well combined.
  3. Pour half of the soup and rice mixture into a 9×13 inch baking dish, spreading it evenly across the bottom.
  4. Season the chicken breasts with salt and pepper to taste, and place them on top of the rice layer in the baking dish, spacing them about 1 inch apart.
  5. Pour the remaining soup and rice mixture over the chicken breasts, ensuring they are completely covered and no rice is exposed.
  6. Evenly sprinkle the dry onion soup mix over the top of the casserole.
  7. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
  8. After 1 hour, carefully remove the foil and check that rice is tender and chicken reaches 165°F (75°C) internal temperature.
  9. Sprinkle the mozzarella and cheddar cheeses evenly over the casserole.
  10. Return the casserole to the oven, uncovered, and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  11. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
  12. Garnish with freshly chopped parsley, if desired.

Notes

  • For stronger onion flavor, add sliced or caramelized onions before adding cheese.
  • Can substitute brown rice or wild rice but adjust cooking time to 1 hour 30 minutes and add extra half cup of broth.
  • Frozen chicken breasts can be used but must be thawed first for even cooking.
  • Chicken should reach internal temperature of 165°F (75°C) for food safety.
  • Can be prepared in advance and refrigerated overnight before baking. Increase cooking time by 10-15 minutes if baking from cold.
  • Larger chicken breasts (over 8 oz) may need additional 10-15 minutes of covered baking time.

Nutrition

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