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 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!
Chicken and rice casserole recipe:
French Onion Chicken and Rice
Ingredients
- 2 cups uncooked long grain white rice
- 2 cups milk
- 20 ounces cream of chicken soup
- 1 packet Onion Soup mix
- 1 pound chicken tenderloins
- 1/2 cup grated Gruyere cheese
- 1 teaspoon parsley
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.
- Pour rice mixture into the baking dish and place chicken tenderloins over the top.
- Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.
- Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.
- Sprinkle with parsley just before serving.
jayniebabette says
Could you make this in a slow cooker and finish it off in the oven at the cheese stage?
Angela says
I’m making it in the slow cooker now. I will make minute rice when I get home from work then put it all in a baking dish and top with the cheese.
Delbra says
Hi Tanya,
The recipe does not state to season the chicken and perhaps that’s why it was bland tasting. I made the dish and used dark meat, thighs. Also you only needed to use one package.
Tanya says
I made this tonight for dinner!! My family LOVES rice and chicken, however, it turned out quite bland. Not sure if I did something wrong? Anyone else hve this issue? I made it with 1 packet onion soup but there were 2 in the box. Should I have used both? It needed some seasonings or something?! Thoughts??
Karly says
Hi Tanya! Sorry this wasn’t a hit for you. We just use the 1 packet of onion soup mix and find that it flavors everything perfectly. You could season the chicken separately if you think it needs it next time, just be careful of adding more salt as the onion soup mix is already pretty high in sodium.
Kristin says
Looks and smells fantastic! Problem for me was cooking at an hour wasn’t long enough with using a gas oven. Can’t wait to dig in in another 20 minutes or so!
Karly says
This recipe is supposed to cook for 75 minutes. 🙂
Heidi says
If I use your cream of chicken soup recipe. I have to make two batches correct? Do I still add the 2 cups of milk to the rice mixture as well?
kathi @ Laughing Spatula says
My family would flip over this and so incredibly easy! Can never have too many chicken breast recipe in my arsenal!
Karly says
Hope you give it a try!
Delbra says
I made this dish a few days ago which came out good. However when you are cooking for just two people the dish is too much. I will have discard the rice because it’s enough to feed 4 to 6 people. We really enjoyed the mesl.
Beverlee says
I just cooked this and here’s my review…
First of all, I thought 2 cups of milk was to much so I didn’t use it all.. Mistake. While it came out fully cooked, tge rice was a little dry. I’ll follow the directions next time.
Secondly, i feel like this cook time was a little too long for white meat. White fully cooked, it too was dry.. But then again, maybe it was dry because I didn’t put enough milk?
I seasoned my meat before adding it to the dish.
Overall, this is a solid recipe and I’ll try it again and next tune I’ll follow the directions!.. Except I’ll sub white meat for dark. That’s my husband’s preference and he immediately complained about it.
Karly says
I didn’t find the chicken to be dry, but I think that was because it was also soaking in some of the milk/soup mixture with the rice. Reducing the milk probably made it more dry. 🙂
Beverlee says
Yea, I think so. Im used to using Jasmine rice which requires less liquid ? but nevertheless, I’ll try it again the right way.
Tracy says
I just put this in oven now. I made it according to recipe but added fresh mushrooms. I can’t wait to try it! ?
Tracy says
Wanted to follow up after we had this. It was perfectly done and not dry at all. We loved it but next time I will cut recipe in half as we only ate 1/4 of it. I also made sang peas. Two thumbs up!
Karly says
Hope you loved it!
Kathy says
My daughter made this, and the chicken was very dry and the rice had little moisture left in it. IMO, 75 minutes is way too long to cook chicken! She didn’t even put it back in for the last 15 minutes because she could see the chicken was already done and the rice was drying up.
Delbra says
Hi
I used chicken thighs which were moist. I cooked dish 60 mins. First 45 mins. Rice was crunchy. I added cheese and put back in oven for 15 more mins. Really good.
Amy says
I made this tonight. I made a couple of mistakes that worked out pretty well. I didn’t have the recipe with me at the grocery store so I bought a ranch dressing packet instead of French onion. I bought the completely wrong rice so I cooked some orzo separately but very el dente. Put it all together we and cooked per the instructions. Added the cheese and I had some frenchs fried onions I put that on the top. Everyone liked it so that’s a win win.
Chris Ryan says
So, I don’t have COC but I do have CoM (mushroom) and I’m also using minute rice. I have dinner in the oven now, and I’m going to check it at the 45 minute mark. Let you guys know how it turns out! 😀
Shannon Rop says
HI! Do the chicken pieces need to be thawed or is frozen OK?
Thanks!
Delbra says
Hi
It’s best to thaw the meat. I made the dish last night. I used chicken thighs lightly seasoned. I cooked for 45 mins, then added the cheese American, took off foil and put back in oven for 15 more mins. If you limit the time the rice is crunchy.
Delbra says
After looking at this easy recipe, I jumped off the sofa to make it. I had chicken thighs available which I lightly seasoned, no salt added, and used Lipton onion dry soup. I will use American cheese. I hope it come out good for dinner tonight, if so, I will make it again for grandchildren and use chicken legs.
Tracy | Baking Mischief says
This looks so good! I was already on board, and then I saw you add the Gruyere cheese and I was like, yeeeeeees x10. 😉
Rachel @ Bakerita says
I never realized how much rice I ate until I started Whole30 – I miss it so much! Totally trying this next week when my Whole30 is done! Looks SO good – and I’d love to see your Instant Pot rice recipe. I haven’t made rice in mine yet.
Maggie says
I feel like 75 minutes will be way too long for the chicken (especially chicken trnders). Does the chicken not come out dry?
Kathy says
YES!
Karly says
The chicken kind of nestles down in the rice and the liquid all keeps it nice and moist. The dish should be tightly covered as well and that keeps the steam in there.
CK says
I made this exactly as described. The chicken was not dry at all. It’s essentially cooking in liquid.
Cheyanne @ No Spoon Necessary says
You totally just reminded me I have yet to make rice in my instant pot! What?! Obviously I need to get on that, and what better way than with this FABULOUSNESS?! I mean french onion chicken and rice casserole?!! GIMME DAT. Preferably in massive quantities. This looks amazing! Pinned! Cheers!
Melissa says
Do you think this could be made with instant rice? It looks really yummy!! I think I’ll add mushrooms as well. Can’t wait to try it. Making it tonight!
Ariel says
If you add vegetables (broccoli, zucchini, bell peppers, and mushrooms come to mind) do you need to adjust anything else? Like add more/less liquid?
Karly says
I haven’t tried this so I can’t say. I do think that 75 minutes might be an awful long time for most veggies, though.