I love this comforting dish where the flavors of classic French onion soup meet a baked casserole of chicken, rice, mushrooms, and spinach, all topped with melted Gruyère cheese.
Why You’ll Love This Recipe
I enjoy this recipe because every bite is hearty, savory, and satisfying. It’s a true family-style meal that feels cozy and filling. I also like that I can easily adjust the flavors depending on what I have in my kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) 3 tablespoons butter, divided 3 tablespoons extra virgin olive oil, divided 3 pounds sweet onion (about four large onions), cut in half and sliced into thick slices 1 tablespoon fresh garlic, minced 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon dried tarragon 1 teaspoon dried thyme 1 tablespoon Worcestershire sauce 8 ounces button mushrooms, sliced 1 1/2 cups uncooked white rice 2 cups baby spinach, packed (about 2–3 ounces in weight) 3 cups chicken stock 1 cup heavy cream 3–4 cups cooked chicken, torn into bite-sized pieces (rotisserie or homemade) 4 ounces Gruyère cheese, shredded
directions
I melt two tablespoons of butter with two tablespoons of oil in a large nonstick skillet over medium-low heat.
I slice the onions thick, add them to the pan, and let them cook without stirring for 15 minutes. Then I stir and cook another 15 minutes, repeating as needed until the onions are deeply caramelized.
I lower the heat to medium, add the garlic, salt, pepper, tarragon, and thyme, and cook for 1 minute. Then I stir in the Worcestershire sauce and set the onions aside.
In a medium saucepan, I add the raw mushrooms and cook them dry for 5–10 minutes until browned.
I add the remaining butter and oil, then stir in the rice and toast it lightly for 5 minutes.
I add the spinach and cook just until wilted, about 1 minute.
I stir in the chicken stock, bring it to a boil, then cover and cook for 15 minutes.
I remove the cover, stir in the cream and cooked chicken, and heat just until warmed through.
I grease a 9×13×3-inch baking dish, pour in the rice and chicken mixture, top with the caramelized onions, and finish with shredded cheese.
I place the dish under the broiler until the cheese is melted and golden. I serve immediately.
Servings and timing
This recipe makes 8 servings. Prep time is about 1 hour, cook time is about 1 hour, for a total time of 2 hours.
Variations
I sometimes swap Gruyère for another melty cheese like Emmental, Swiss, Comté, or even cheddar. I can replace spinach with kale or add shredded carrots for extra vegetables. For a lighter version, I swap part of the heavy cream with evaporated milk or plain Greek yogurt.
storage/reheating
I store leftovers covered in the refrigerator for up to 3 days. For reheating, I warm individual portions in the microwave, or reheat the whole dish in the oven to keep the cheesy top melty and crisp. I don’t freeze this recipe because the rice turns mushy once thawed.
FAQs
1. Can I make this dish ahead of time?
Yes, I can prepare it ahead and reheat, but I find it tastes best freshly baked, creamy, and hot right out of the oven.
2. How do I store leftovers?
I keep leftovers in an airtight container in the refrigerator and eat them within 3 days.
3. What’s the best way to reheat it?
I reheat individual portions in the microwave or reheat the whole dish in the oven for the best texture.
4. Can I freeze this casserole?
I don’t recommend freezing because the rice becomes too soft and mushy after thawing.
5. What cheese can I use instead of Gruyère?
I can use Swiss, Comté, Emmental, or even cheddar, but Gruyère gives the richest flavor.
Conclusion
I think this French Onion Chicken & Rice is the perfect balance of comfort and flavor. The caramelized onions, creamy sauce, tender chicken, and melted cheese make it a dish that feels cozy and satisfying. I love serving it when I want something hearty and homemade that brings everyone to the table.
