French onion chicken and rice casserole recipe

Jessica Jacobs

Contributing Writer

When baking this dish, make sure that the foil is on tight. If not, the rice will end up being undercooked, which no one likes. Also, do not add any extra liquid, as the white rice needs to cook with just the right amount of liquid. The French onion soup mix and mushrooms give this dish a wonderful earthy flavor, while the milk, cream cheese and Gruyere add a velvety creaminess!

French Onion Chicken and Rice Casserole

5 minutes

1 hour, 15 minutes

1 hour, 20 minutes

2 cups uncooked long grain white rice

1 cup whole milk

1 10-ounce can cream of mushroom soup

2 tablespoons cream cheese, cut into small pieces

2 cups low-sodium chicken broth

1 packet French onion soup mix

3 cups halved brown or white mushrooms

1 teaspoon dried thyme

2 pounds chicken tenders

1 cup shredded Gruyere cheese

2 tablespoons roughly chopped parsley

Preheat oven to 375 degrees Fahrenheit.

In a casserole dish, add everything from rice to thyme. Stir well to combine.

Lay out chicken tenders on top of rice mixture.

Cover tightly with foil and bake for 1 hour.

Remove foil and stir. Add shredded cheese on top. Bake for 15 minutes, or until cheese turns golden brown.

Garnish with parsley.

Pro tip: If rice is still undercooked after baking, keep covered with foil for an additional 15 minutes. The steam from the dish will continue to cook the rice, even after it has come out of the oven.

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