Jump to Recipe Jump to Video Print Recipe

This French Onion Chicken and Rice casserole is comforting dish featuring layers of tender chicken, sautéed mushrooms, caramelized onions, spinach, and rice baked in a creamy sauce. I topped with golden and bubbly melted cheese, while the inside remains moist and flavorful with the classic taste of French onion soup infused throughout. Every bite delivers a rich balance of savory chicken, earthy mushrooms, sweet onions, and cheesy goodness, making it perfect for family dinners.

French Onion Chicken and Rice casserole with melted cheese, mushrooms, spinach, and tender chicken pieces baked together in a creamy rice mixture.

Why the French Onion Mix is Perfect with Chicken and Rice?

The French onion mix is the ideal pairing for chicken and rice because it brings a savory-sweet depth of flavor that transforms a simple casserole into something special. Caramelized onions add natural sweetness, while the onion soup base infuses the dish with rich umami notes. When combined with tender chicken and rice, the flavors blend seamlessly, creating a balanced, comforting, and satisfying meal. The melted cheese on top ties everything together, adding creaminess and a touch of indulgence.

French Onion Chicken and Rice Casserole

French Onion Chicken and Rice is a baked casserole that combines tender chicken, caramelized onions, mushrooms, spinach, and rice, all smothered in a creamy French onion–inspired sauce and topped with melted cheese for a satisfying dish.

Print Recipe Pin Recipe

Total Time 2

Course Main Course

Cuisine French

Servings 8

Ingredients

2 tablespoon + 2 tablespoon + 1 tablespoon Butter
1 ½ tablespoon +1 ½ tablespoon Extra Virgin Olive oil
4 Yellow Onions thinly sliced
1 tablespoon Garlic minced
1½ teaspoon Season Salt
½ teaspoon Black Pepper
1 teaspoon Dry Tarragon
1 teaspoon Dry Thyme
⅓ cup Brandy or Dry White Wine
1 tablespoon Worcestershire Sauce
8 oz Button Mushrooms sliced
1½ cups Uncooked White Rice
2 cups Baby Spinach
3 cups Chicken Stock
1 cup Heavy Cream
3 4 cups cooked Boneless chicken bite-sized pieces
4 oz Mozzarella shredded

Instructions

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the chicken breasts and sear each side for 4 to 5 minutes until golden brown. Remove and set aside. The chicken does not need to be fully cooked at this stage.
In a large skillet over medium heat
In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-low heat.
Add the sliced onions and cook slowly for 15–20 minutes, stirring occasionally, until deeply golden and caramelized.
Stir in garlic, season salt, pepper, tarragon, and thyme. Cook for 1 minute.
Remove the pan from heat, add the brandy or wine. Stir in Worcestershire Sauce and let the liquid evaporate. Set aside.
Add the remaining butter and olive oil, In a dry skillet, sauté mushrooms until browned, about 5–10 minutes.
Bring back Onion mixture, add mushroom mixture, then stir in the uncooked rice. Add Spinach cook until slightly wilted about 1 minute.
Pour in the chicken stock, bring to a simmer, cover, and cook for 15 minutes until the rice is nearly tender.
Remove the skillet from heat. Stir in the heavy cream and cooked chicken until well combined.
Transfer the mixture into a greased 9×13-inch casserole dish.
Sprinkle with shredded Mozzarella cheese.
Cover with aluminum foil. Bake for 30 minutes.
Place back in the oven for 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
Let rest for a few minutes before serving.

Video

Recipe Tips

For extra depth of flavor, take the time to fully caramelize the onions until they are deep golden brown before mixing them into the casserole. This enhances the sweetness and richness of the dish, making the flavors more balanced and comforting.

Keyword chicken and rice, chicken and rice recipes, french onion chicken and rice, french onion recipes

Looking for other recipes like this? Try these: