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–+ servings
Baked chicken breast topped with melted cheese served over creamy rice on a white plate, garnished with chopped herbs.
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Chicken and French Onion Soup Casserole

A cozy baked casserole with tender chicken, savory French onion soup mix, and fluffy rice in a rich, onion-forward broth.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Casserole
Cuisine: American
Servings: 6 people
Calories: 588kcal
Author: Wendy

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Skillet
  • Measuring Cups & Spoons
  • aluminum foil

Ingredients

  • 1 ½ cups uncooked long grain white rice
  • 1 packet French onion soup mix about 1 ounce
  • 1 ½ cups water or low-sodium chicken broth
  • 10.5 ounces condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded Swiss cheese or mozzarella, divided
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 small onion thinly sliced, optional but recommended

Instructions

  • Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • In a large bowl, combine the uncooked rice, French onion soup mix, water or broth, cream of chicken soup, sour cream, 1 cup of the cheese, garlic powder, and black pepper. Stir until well combined.
    Five bowls and containers hold raw chicken breasts, sliced onions, olive oil, shredded cheese, and a mixing bowl with cheese, seasonings, and liquid ingredients on a white surface.
  • Spread the rice mixture evenly into the prepared baking dish.
    Rectangular dish filled with a creamy, seasoned batter. Surrounding it are bowls of raw chicken, sliced onions, and a small bottle of oil on a white surface.
  • Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly browned. It does not need to be cooked through yet.
    Four seasoned chicken breasts cooking in a white skillet, with a small bowl of sauce above and a white dish partially visible on the right.
  • Nestle the seared chicken into the rice mixture, pressing down slightly. Scatter the sliced onion over the top.
    White baking dish filled with sliced onions layered over a creamy sauce and seasoned mixture, photographed from above on a white background.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Remove the foil and bake uncovered for 5 to 10 minutes, until the rice is tender and the onions have softened.
  • Sprinkle the remaining cheese over the top. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the cheese is melted and golden.
    A baked casserole with a golden, melted cheese topping in a white rectangular dish, surrounded by onions, garlic, parsley, and a patterned cloth.
  • Let the casserole rest for 5 to 10 minutes before serving so the rice can finish absorbing any remaining liquid.

Nutrition

Serving: 1Serving | Calories: 588kcal | Carbohydrates: 44g | Protein: 39g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 565mg | Potassium: 597mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 3mg | Calcium: 390mg | Iron: 1mg