Description
A comforting, savory one‑dish casserole combining caramelized French onions, juicy chicken, and creamy rice baked to perfection with melted cheese on top.
Ingredients
- 2 tbsp butter
- 2 large onions, thinly sliced
- 1 tsp sugar
- 1.5 lbs (680g) boneless skinless chicken breasts, cut into bite‑size pieces
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup long‑grain white rice, rinsed
- 2.5 cups chicken broth
- 1 cup French onion soup (prepared)
- 1 cup shredded Swiss or Gruyère cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add sliced onions and sugar; cook, stirring occasionally, until caramelized, about 15–20 minutes.
- Add olive oil and chicken pieces to the skillet; cook until chicken is lightly browned on all sides, about 5–7 minutes.
- Stir in minced garlic and dried thyme; cook 1 minute until fragrant.
- In a large baking dish, combine rinsed rice, chicken broth, and French onion soup. Season with salt and pepper.
- Transfer the chicken and caramelized onions into the baking dish and stir gently to combine.
- Cover with foil and bake for 35–40 minutes, until rice is tender and liquid is absorbed.
- Remove foil, sprinkle shredded cheese evenly over the top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving.
Notes
- For deeper flavor, use low‑sodium beef broth instead of chicken broth.
- Add mushrooms or bell peppers for extra veggies.
- Leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
