Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can cream of chicken soup
- 1 can French onion soup
- 1 cup uncooked long-grain white rice
- 1 cup shredded mozzarella or Swiss cheese (optional, for topping)
- 1 tbsp butter (for greasing the baking dish)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter to prevent sticking.
- Mix the base: In a large mixing bowl, combine the cream of chicken soup, French onion soup, and uncooked rice. Stir until the rice is fully coated and the mixture is smooth.
- Add chicken: Fold in the shredded cooked chicken, ensuring it’s evenly distributed throughout the mixture.
- Assemble: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Optional cheesy topping: If using cheese, sprinkle it evenly over the top. Swiss gives a rich, nutty flavor, while mozzarella melts into a gooey layer.
- Bake: Cover the dish tightly with aluminum foil to trap moisture and help the rice cook evenly. Bake for 45–50 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Finish and serve: Remove the foil, and if you want a golden cheesy crust, broil for 2–3 minutes until bubbly. Garnish with fresh parsley before serving for a pop of color and freshness.
Notes
- Use rotisserie chicken to cut prep time in half.
- If the rice isn’t tender after baking, cover and bake for an additional 5–10 minutes.
- For extra flavor depth, stir ½ teaspoon garlic powder into the mixture before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
Keywords: casserole, chicken, rice, french onion