How to make French onion chicken and rice bake

Lindsay Mattison

Contributing Writer

I love the flavors of French onion soup. It's rich and beefy while still being sweet and comforting. I don't always feel like laboring over the stove, taking forever to caramelize those onions, though. That's where the recipe below comes in. Using a package of French onion soup mix provides a shortcut to favorite flavors.

This casserole is also an effective way to use up any leftover chicken or rice. I always buy the rotisserie chickens on sale at the store, but I can never eat the entire chicken. Having precooked chicken on hand can be a serious lifesaver. It turns a slow-cooked meal into a quick-and-easy one.

Cooktop Cove

French onion chicken and rice bake

10 minutes

20 minutes

30 minutes

1 envelope onion soup mix

2 (10.75 ounce) cans condensed cream of chicken soup

1 cup cooked chicken, shredded or chopped

2 cups cooked white rice

1/2 cup Swiss cheese, shredded

Preheat the oven to 350 degrees F. Prepare a 9-by-5 casserole dish with cooking spray and set aside.

In a large bowl, mix the onion soup mix with the cream of chicken soup.

Add the chicken, rice and cheese and stir to combine.

Place the mixture in the baking pan and bake for 20 minutes, until the casserole is melted and bubbly.

Resources

Print this recipe