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French Onion Chicken and Rice Bake

This creamy French Onion Chicken and Rice Bake blends instant rice, shredded chicken, and rich onion flavor into a comforting casserole topped with crispy fried onions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 9x13-inch baking dish Greased
  • 1 Aluminum foil For covering

Ingredients
  

Main ingredients

  • 2 cups instant white rice
  • 2 cups water
  • 2 cups cooked chopped chicken
  • 1 cup sour cream French onion dip refrigerated
  • 1 can (10.5 oz) unsalted Cream of Chicken Soup
  • 0.5 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 0.5 cup French fried onions for topping
  • greasing for baking dish basic

Instructions
 

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, combine instant rice, water, and chopped chicken. Mix well and break up any large pieces.
  • Add sour cream onion dip, cream of chicken soup, chicken broth and shredded cheddar cheese. Stir until well mixed.
  • Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and bake for 25 minutes.
  • Remove foil, top with French fried onions, and bake uncovered for 5 additional minutes until onions are crispy and casserole is bubbling.

Notes

Let cool a few minutes before serving to avoid burns and allow flavors to set. Store leftovers in an airtight container in refrigerator for up to 4 days or freeze for later.