French Onion Chicken and Rice Casserole
Packed with sweet caramelized onions, earthy mushrooms, fresh spinach, and creamy rice, this casserole is a hearty, flavorful upgrade to your usual chicken-and-rice routine. It’s perfect for make-ahead dinners or impressing guests with minimal fuss.
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/
Notes
Use rotisserie chicken for a quick shortcut.
Substitute Swiss or mozzarella cheese if Gruyère isn't available.
For deeper flavor, use homemade chicken stock or bone broth.