Creamy French Onion Chicken and Rice Casserole
This chicken and rice casserole is serious comfort food! My whole family loves how flavorful it is, and I love that it’s super simple to throw together for busy nights!
I’m so excited to share this chicken and rice casserole with you guys!
I have this weird new food obsession.
Rice.
Seriously. Rice.
It seems so random. I mean, I’ve always liked rice just fine, it’s just not something that I ever really craved or cooked, unless it was my Bacon Fried Rice. <— Can never get enough of that one!
Lately, though, I’m obsessed.
I think it has something to do with white rice made in my Instant Pot. It’s the most perfect rice I’ve ever had. Shall I share my recipe sometime?
Anyway, my family is getting sick of plain white rice, so I thought I’d continue my obsession and create something with a little more excitement and flavor.
Enter the casserole – my favorite way to serve dinner. 😉
Does anyone serve casseroles for dinner multiple times a week or is it just me?
I feel like it’s just me.
You see, my mama doesn’t like casseroles and never served them to us as kids, so I’m just making up for lost time.
Also, I’m from the midwest, and I feel like we’re basically required to like casseroles around these parts.
This chicken rice casserole is pure comfort food and it’s totally simple to throw together.
I seasoned this chicken and rice recipe with my favorite little packet of onion soup mix.
What is it about those onion soup mixes that are so yummy? I love using them.
Check out my French Onion Soup Sliders for a tasty burger.
Those little packets mixed with some sour cream are up there in the running for favorite dip, too. Right next to the ranch dip made with dry ranch powder.
I have a problem with those little packets of seasoning, apparently.
Anyway, this chicken rice casserole comes together with just a handful of ingredients that you probably already have in your pantry. I think you’re going to love this one just as much as we did. Total comfort food and perfect for a chilly day.
I’ve heard from quite a lot of readers about this recipe since it went viral on Facebook. (Are you following me on Facebook? You should!)
Troubleshooting this chicken and rice bake:
This recipe has been getting mixed reviews – those of you who have success with the rice cooking through just love this recipe. But, there is a group of people who are having trouble getting their rice to cook properly.
My biggest tip to ensure that the recipe is cooked properly is to be sure that the foil is on TIGHT. You need the steam to stay inside the pan to cook that rice properly.
And don’t be afraid to let it cook a bit longer if it’s not quite done. The chicken is cooking with the rice, so I know a lot of people are worried it’s going to dry out after being in the oven for so long. But, it’s all up in that steam and liquid and it really doesn’t dry out. It comes out nice and tender, just the way we like it.
So, with those tips, I have you have success with this recipe! It really is a keeper!
Enjoy!
French Onion Chicken and Rice
PLEASE NOTE: The rice will not cook through in the allotted time if the foil is not tightly sealed during baking. The chicken should not dry out as it's nestled down in the rice mixture and sealed tightly with foil, keeping in the steam. If, after the full 75 minutes of cooking, the rice is still not quite tender, keep it covered tightly with foil outside of the oven for an extra ten minutes. The steam inside the dish will finish off the rice.
Ingredients
- 2 cups uncooked long grain white rice
- 2 cups milk
- 2 10 ounce cans cream of chicken soup or try my homemade cream of chicken soup substitute
- 1 packet Onion Soup mix
- 1 pound chicken tenderloins
- 1/2 cup grated Gruyere cheese
- 1 teaspoon parsley
Instructions
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Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
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Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.
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Pour rice mixture into the baking dish and place chicken tenderloins over the top.
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Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.
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Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.
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Sprinkle with parsley just before serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
Great recipe, my toddler loved it. Just added some steamed broccoli and peas on the side. Would make again !
We do a very similar chicken and rice dish- but we use 1 cream of chicken and 1 cream of mushroom. I’m going to have to try adding in the onion soup component- I can smell it now!
In the same vein- we love onion soup, and make a beef dish with stew meat, I can cream of mushroom, I packet soup. Sooo easy and cooks 1 hour. We cook that rice separately and mix in after, but my family loves the flavors!!
Susan G., your beef dish sounds great! Please tell me how you get the beef tender in one hour. Is that an instapot you use or do you cut the beef into tiny pieces. I gotta know. Thanks! 🙂
Rice was still very undercooked after over 2 hours..not happy
I use minute rice. works just as well as the long grain. Does not get soggy.
I am wondering if anyone has had the chicken dry out and how to fix that? I used a disposable cake pan and so I am questioning if perhaps the foil wasn’t sealed tightly enough? I cooked everything a total of 1 hour and then the rice was a bit crunch so I took it out of the oven and put the foil back on tightly for an extra 10-20 minutes. Perhaps adding extra fluid? And would it help if the chicken was mixed in instead of sitting on top? Thoughts?
Yes, I’m thinking along your lines that if you submerge the chicken into the mixture that would keep it moist and do be sure to seal the alum foil down tightly. If the soupy mixture seems like it’s getting pretty thick and the rice isn’t quite cooked, adding a bit of water would be good. Every cook has failures, just gotta try it again if it’s a flavor you liked. 🙂
Not trying to be negative, but I followed the recipe to the letter, and the rice never got done. I let it cook over 2 hrs. Very disappointed.
Sorry it didn’t work out for you. You really have to make sure the foil is on nice and tight to keep the steam in the dish.
Can you dive up the chicken instead of leaving the tenderloins whole? Will it dry it out too much?
I think that would work fine, but I haven’t tried it.
i had the pan wrapped really tight. The i cooked the dish 15 minutes longer than recommneded and the rice ended up crunchy still. i wasn’t impressed with the flavor at all.
This recipe is full of holes. The cooking time is way off. I double sealed tightly the tin foil. There is NO way the rice was cooked after an hour. Plus it says to stir half way? How do you stir something with chicken chunks in it? and then reseal that tin foil tightly again”.
Good, but needed some tweaks. I used minute brown rice and it came out perfectly. I also used 2 packets of onion soup mix with 1 can of cream if mushroom and 1 cream of chicken. My store didn’t have grueyere so I used provolone. I kept it uncovered while the cheese was melting and it formed a great crust. It’s not a pretty dish, but it is hardy and my 5 year old and husband loved it.
Try sautéing the rice in a bit of oil until just golden first. This will give it a head start and the flavors will absorb more.
I’m trying this one for dinner tonight. Like others, I’ve done this with cream of mushroom soup also substitute pork chops for chicken just brown them (searing) before putting in pan. And I had always used instant rice without it getting soggy.
When my kids were … well kids … this was one of their favorite dinners. It’s quick & easy, just add a veggie on the side.
I heated the milk/soup mixture on stove top with rice- just enough to get hot then put in casserole dish 9×13. Chicken breasts on top. Must really seal foil tight. Did not stir half way through. To amp up flavor I did add 2nd dry soup mix and some more milk. My husband very picky eater and he liked it and asked for me to fix again which is unheard of!
Bake this at 400 instead of 350, and the rice will cook. I use a recipe similar to this, except I use broth instead of milk (no onion soup mixture) and I add sauteed onions and green peppers. I also use Jasmine rice. Same of everything else and I’ve never had the rice under-cooked. It’s one of my favorites.
I’m wondering if using seared chicken thighs would work better for the longer cooking time. Going to try that and a lidded cassoulet pot… fingers crossed
Delicious! I used one cup white rice with one cup brown/wild rice, and added grated Parmesan in the recipe as well as on top with the Gruyere, oregano, black pepper and minced garlic ?? Keeping the foil tight is key, I cooked it just a tad longer as well. Chicken stays very moist, great flavor!
This looked great until I saw how much sodium is in it Holy moly ?
You could use reduced sodium products if you like.
I’ve made this for years only using chicken legs and chicken broth instead of milk. I usually cook for 50-60 minutes in a casserole with a lid at 350*. I’ve never had a problem with the rice getting done. It’s one of my favorite comfort foods!!