Description
This French Onion Chicken & Rice Casserole is a comforting, savory dish combining deeply caramelized sweet onions, tender chicken, fluffy rice, and earthy mushrooms, all baked together with creamy Gruyère cheese. The flavors meld beautifully to create an easy one-dish meal perfect for family dinners or meal prep.
Ingredients
Scale
For the Caramelized Onions
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large sweet onions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Casserole
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine
- 1 cup uncooked long-grain white rice
- 2 cups chicken stock
- 2 cups cooked chicken, shredded or diced
- 1 cup fresh baby spinach
- 1 cup sliced mushrooms
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Gruyère cheese
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the casserole later.
- Caramelize the onions: In a large skillet over medium heat, melt the butter with olive oil. Add the thinly sliced onions and cook slowly for 25 to 30 minutes, stirring occasionally, until they are deeply caramelized. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Thicken onion mixture: Sprinkle the flour over the caramelized onions, stirring well to incorporate. Cook for 1 minute to remove the raw flour taste. Pour in the dry white wine and scrape the bottom of the skillet to release any browned bits. Allow the mixture to reduce for 2 to 3 minutes until slightly thickened.
- Prepare the casserole base: In a 9×13 inch baking dish, combine the uncooked long-grain white rice, chicken stock, shredded or diced cooked chicken, fresh baby spinach, sliced mushrooms, dried thyme, garlic powder, and the remaining salt and pepper (1/2 teaspoon salt, 1/4 teaspoon black pepper). Mix everything evenly.
- Layer with caramelized onions: Evenly spread the thickened caramelized onion mixture on top of the rice and chicken mixture in the baking dish. Cover tightly with aluminum foil to keep moisture in while baking.
- Bake the casserole: Place the casserole in the preheated oven and bake covered for 35 minutes. Then remove the foil, sprinkle the shredded Gruyère cheese evenly over the top, and continue baking uncovered for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes to set before serving. This helps the flavors meld and makes serving easier.
Notes
- Be patient when caramelizing the onions; low and slow cooking gives the best deep flavor.
- If you don’t have Gruyère, Swiss or fontina cheese are good substitutes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- White wine can be omitted for a non-alcoholic version and replaced with additional chicken stock.
- Feel free to add other veggies like bell peppers or zucchini for extra nutrition.
