Can I make this ahead of time?

Absolutely! Mix everything together, cover, and refrigerate for up to 24 hours. Just bake as directed (you might need to add 5–10 minutes since it’ll be cold).

Can I freeze French Onion Chicken Rice Bake?

Yes! Assemble, cover tightly with foil, and freeze up to 3 months. Bake straight from frozen at 350°F, adding about 20 extra minutes.

What sides go well with this dish?

A crisp green salad or some roasted veggies balance the richness perfectly. Garlic bread doesn’t hurt either!

Can I use brown rice instead of white?

Totally! Just make sure it’s cooked beforehand — it’ll add a lovely nutty flavor and a bit more texture.

French Onion Chicken Rice Bake: 10-Minute Prep Bliss

Description

This French Onion Chicken Rice Bake is the ultimate comfort food — creamy, cheesy, and topped with crispy fried onions. Perfect for busy weeknights or cozy family dinners, it combines tender chicken, fluffy rice, and rich French onion flavor into one irresistible dish.

Ingredients

Scale

3 cups cooked white rice (or brown rice for added fiber)
2 cups shredded cooked chicken (rotisserie chicken works great)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) French onion soup
1 cup sour cream
1 ½ cups shredded mozzarella or Swiss cheese
1 ½ cups French fried onions (divided)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish

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Instructions

Preheat the oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Combine the ingredients: In a large mixing bowl, stir together cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, and cheese. Add 1 cup of French fried onions, garlic powder, onion powder, salt, and pepper. Mix well.
Transfer to dish: Pour mixture into the prepared baking dish and spread evenly.
Bake: Bake uncovered for 30 minutes, until the casserole is bubbling around the edges and hot in the center.
Add crispy topping: Sprinkle remaining ½ cup of French fried onions on top. Bake another 5 minutes until golden brown.
Serve: Let cool slightly, garnish with chopped parsley, and serve warm.

Notes

Make Ahead: Assemble earlier in the day, refrigerate, and bake when ready.
Substitutions: Swap sour cream with Greek yogurt for a lighter twist.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze: Freeze unbaked casserole up to 3 months; bake directly from frozen with 20 extra minutes.

Prep Time: 10 mins
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (about 1/6 of the recipe)
Calories: 410 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 85 mg