There’s something deeply comforting about a casserole that fills the kitchen with the sweet aroma of caramelized onions and bubbling cheese.
This French Onion Chicken and Rice Casserole is one of those cozy meals I turn to when I want hearty flavor without fuss.
Packed with tender chicken, savory mushrooms, and creamy rice, it’s a one-dish wonder that feels fancy enough for guests but easy enough for a weeknight.
Why I Love This Recipe
Rich, savory, cheesy layers in every bite
Caramelized onions bring sweet depth
Feeds a crowd or makes delicious leftovers
Can be prepped in advance for busy days
What You’ll Need (Ingredient Highlights)
Sweet Onions: Slow-cooked until golden and caramelized—essential for the “French onion” magic.
Mushrooms: Add umami depth and a meaty texture.
Uncooked Rice: Cooks right in the same pot, absorbing all the flavor.
Chicken: Shredded rotisserie or cooked chicken keeps it quick and easy.
Gruyère Cheese: Melts beautifully and adds that classic nutty flavor.
Brandy or White Wine: Optional but enhances the onion flavor dramatically.
Fresh Garlic, Tarragon & Thyme: Aromatics that round out the flavor profile.
Pro Tips Before You Start
Use a wide skillet to allow onions to brown evenly.
Don’t rush the caramelizing—slow and low is key.
Deglaze carefully when adding brandy or wine.
Cook rice uncovered before adding dairy or cheese to avoid mushiness.
How to Make French Onion Chicken Casserole
Step 1: Caramelize the Onions
In a large skillet, melt some butter and oil.
Add the sliced onions and cook undisturbed for 15 minutes.
Stir and cook another 15, then again for 10–15 more minutes, until deeply golden.
Step 2: Add Aromatics
Raise the heat slightly. Add garlic and cook briefly.
Season with salt, pepper, tarragon, and thyme. Stir for another minute.
Step 3: Deglaze and Finish Onions
Take the pan off heat.
Pour in brandy or wine, return to heat, and simmer until the liquid evaporates.
Add Worcestershire sauce and remove from heat. Set aside.
Step 4: Cook the Mushrooms and Rice
In a separate saucepan, dry-sauté the mushrooms until browned.
Add the remaining butter and oil.
Stir in the rice and cook briefly until lightly toasted.
Step 5: Add Spinach and Simmer
Stir in the spinach and cook until wilted.
Add chicken stock, bring to a simmer, then reduce heat.
Cover and cook until the rice is tender.
Step 6: Finish the Casserole Base
Stir in cream and shredded chicken.
Cook until heated through.
Step 7: Assemble and Broil
Transfer the rice mixture to a greased baking dish.
Top with the caramelized onions, then sprinkle with shredded Gruyère.
Step 8: Melt the Cheese
Broil until the cheese is golden, melted, and bubbling. Serve hot.
What to Serve It With
A crisp green salad with lemon vinaigrette
Garlic bread or soft dinner rolls
Roasted asparagus or green beans
A glass of chilled white wine
Variations / Substitutions
Swap Gruyère for mozzarella or Swiss if preferred
Use rotisserie chicken for convenience
Sub quinoa for rice for a twist
Add sautéed zucchini or bell peppers for more veggies
Try veggie broth and omit chicken for a meatless option
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days
Reheat in the oven at 350°F until warmed through
Freeze in portions for up to 2 months
Add a splash of broth when reheating to keep it creamy
FAQs
Can I make this casserole ahead of time?
Yes. Prepare fully, cover tightly, and refrigerate. Reheat before serving.
What’s the best rice to use?
Standard long-grain white rice works best—it cooks evenly and absorbs flavor well.
Can I skip the alcohol?
Yes. Just use extra stock instead of brandy or wine.
Can I use pre-cooked onions?
Freshly caramelized onions have the best flavor, but in a pinch, store-bought caramelized onions can work.
Can I make it gluten-free?
Yes. All the ingredients are naturally gluten-free—just confirm the Worcestershire sauce is labeled gluten-free.
What can I use instead of cream?
Half-and-half or whole milk can be used, though it will be slightly less rich.
Does it reheat well?
Beautifully! Just cover with foil and reheat gently in the oven or microwave.
Final Thoughts
This French Onion Chicken and Rice Casserole is a comforting blend of savory, creamy, and cheesy—everything I crave on a cozy evening.
Whether you’re feeding a family or planning a potluck, this dish delivers big on flavor with minimal effort.
Bonus? It tastes even better the next day.
French Onion Chicken and Rice Casserole
Ingredients
- 3 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 3 pounds sweet onions about 4 large, halved and thickly sliced
- 1 tablespoon fresh garlic minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- ⅓ cup brandy or white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces button mushrooms sliced
- 1½ cups uncooked white rice
- 2 cups baby spinach about 2–3 oz
- 3 cups chicken stock
- 1 cup heavy cream
- 3 –4 cups cooked shredded chicken
- 4 ounces Gruyère cheese shredded
Instructions
- Melt 2 tbsp butter and 2 tbsp oil in a large skillet over medium-low heat.
- Add sliced onions and cook undisturbed for 15 minutes. Stir and cook for 15 more.
- Continue caramelizing another 10–15 minutes as needed.
- Increase heat to medium, add garlic and stir for 1 minute.
- Stir in salt, pepper, tarragon, and thyme.
- Remove skillet from heat, add brandy/wine, return to heat and simmer until evaporated.
- See full steps with tips & photos → https://wimpysdiner.net/french-onion-chicken-and-rice-casserole/
