Easy French Onion Chicken and Rice Casserole
One of my most viral french onion casseroles was my easy french onion and chicken casserole, so I decided to make it even BETTER!! This time I replaced the noodles with fluffy white rice and an absolute star was born and her name is easy french onion chicken and rice casserole! And just like her predecessor she’s easy, wildly creamy, and buttery crunchy on top! With the french onion flavor bursting at the seams!
I do have a few tricks up my sleeve, so don’t be surprised if you’ve made another version of this casserole from somebody else’s website. When you see Worcestershire, just a few splashes in the casserole and in the crunchy topping. Worcestershire, is the secret sauce that gives this casserole LIFE!!
If you love easy dinners and also love french onion, well then I guess you’re going to have to make these recipes too!
-French onion and chicken casserole
-stick of butter chicken and rice
-stick of butter beef and rice
Melissa Jo’s Tips!
- Make sure you use cooked rice for this recipe. Do not add uncooked rice directly to the casserole.
- I used jasmine rice, but any cooked white rice you enjoy should work. You can use a different kind a rice as well!
- Rotisserie chicken makes this recipe incredibly easy, but leftover cooked chicken can also be used.
- Lightly crush the crispy fried onions, but do not crush them into crumbs. You still want plenty of crunchy texture on top.
- Bake the casserole uncovered and a middle to middle lower rack, so the crispy onion topping stays golden and crunchy.
- Let the casserole rest for a few minutes after baking so the filling can set slightly before serving.
- If you prefer noodles instead of rice, try my Easy French Onion Chicken Casserole!
🤔 Common Questions
No!!! You need to use 2 cups of fully cooked rice in this casserole. Uncooked rice will not have enough liquid or baking time to cook properly in this recipe!
Yes! I used cooked jasmine rice, but you can use another variety of cooked white rice. Just make sure the rice is already completely cooked before mixing the casserole together!
Yes! You can assemble the creamy chicken and rice portion of the casserole ahead of time and refrigerate it covered. For the crunchiest results, wait to add the provolone and crispy onion topping until just before baking!
Easy French Onion Chicken and Rice Casserole
Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups cooked white rice I used jasmine rice
- 1 can Campbell’s Cream of Chicken with Herbs Soup
- 1 cup sour cream
- ½ cup Hellmann’s mayonnaise
- 1 packet Lipton Onion Soup Mix
- A couple shakes of Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 5 slices provolone cheese
- 1 cup crispy fried onions
- 3 tablespoons butter melted
- A few additional shakes of Worcestershire sauce
- Cooking spray or butter for greasing the casserole dish
Instructions
Step 1: Make the Creamy Chicken and Rice Mixture
- Preheat your oven to 350°F and grease a 9-by-9-inch casserole dish.
- In a large bowl, add the shredded rotisserie chicken, cooked white rice, cream of chicken with herbs soup, sour cream, mayonnaise, Lipton Onion Soup Mix, a couple shakes of Worcestershire sauce, and shredded mozzarella cheese.
- Mix everything together until the chicken and rice are completely coated in the creamy mixture and all of the ingredients are evenly combined.
Step 2: Assemble the Casserole
- Transfer the chicken and rice mixture into the greased 9-by-9-inch casserole dish.
- Spread it out into an even layer, making sure to press the mixture into the corners of the dish.
- Arrange the five slices of provolone cheese evenly over the top of the casserole. I cut one of the slices in half so it fit perfectly!
Step 3: Make the Crispy Onion Topping
- Crush up the crispy fried onions right in the bag they come in (if you bought the same brand as me). If you are you using French's crispy fried onions, pour one cup into a ziplock and follow the same instructions.
- Pour in the melted butter and add a few shakes of Worcestershire sauce. Mix everything together until the crispy onions are evenly coated.
- Sprinkle the buttery crispy onion mixture evenly over the provolone cheese.
Step 4: Bake the Casserole
- Bake the casserole uncovered on the middle or lower middle rack, at 350°F for 30 minutes, or until the filling is hot and bubbly and the crispy onion topping is golden brown.
- Remove the casserole from the oven and allow it to cool for a few minutes before serving. This gives the creamy filling a chance to settle so it is easier to scoop.
- Serve it up and enjoy!
Video
Nutrition
🗒 More Delicious Recipes
-
One Pan Screamin’ Spaghetti
🎶 I scream, you scream, we all scream for Screamin’ Spaghetti! 🎶 And trust me… once you taste this, you’ll know exactly why we’re screaming! This might be one of the easiest spaghetti recipes you’ll ever make because everything cooks together in one pan. No extra pot to boil your pasta, no draining, and way fewer dishes…
-
Easy Weeknight Mashed Red Potatoes
If there’s one side dish I could make with my eyes closed, it’s these mashed red potatoes. I serve them right along side most everything and recently with the MOISTEST Beer Belly Whole Roasted Chicken Go-to on busy weeknights because they’re ridiculously easy, unbelievably creamy, and there’s no standing at the sink peeling potatoes for…
-
Beer Belly Whole Roasted Chicken (In The Oven)
I’m going to say something bold…I truly don’t think you can make a juicier whole roasted chicken in the oven than this. Seriously. I call her Beer Belly Whole Roasted Chicken, but most just call her oven roasted Beer Can Chicken. Now before you panic because you see the word beer, let me stop you right…
👝 How to Store Leftovers
Allow the casserole to cool completely before transferring the leftovers into an airtight container. Store it in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until hot. Keep in mind that the crispy onions will soften slightly once the casserole is refrigerated, but it will still taste delicious.
