Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
- 1 (10.5 oz) can French onion soup
- 1 (10.5 oz) can cream of chicken soup
- 1 1/2 cups shredded Swiss or mozzarella cheese
- 1/2 cup milk
- 1 tablespoon butter
- 1 small onion, thinly sliced
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Add sliced onions and sauté until caramelized, about 10–12 minutes. Set aside.
- In a large bowl, mix uncooked rice, French onion soup, cream of chicken soup, milk, salt, and pepper.
- Stir in cooked chicken and half of the shredded cheese.
- Pour mixture into the prepared baking dish and spread evenly.
- Top with caramelized onions and remaining cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted, bubbly, and rice is tender.
- Garnish with thyme or parsley before serving, if desired.
Notes
- Use rotisserie chicken for quicker prep.
- Swap Swiss cheese for Gruyère for extra richness.
- Add sautéed mushrooms or green beans for additional texture and nutrients.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 3 g
- Sodium: 790 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg