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French onion chicken and rice casserole brings the rich, savory flavor of French onion soup to an easy, cheesy dinner. Tender chicken, fluffy rice, melty provolone, and crispy fried onions all come together in one pan with just 10 minutes of prep.
Comfort Food That Checks Every Box
- So Much Flavor: French onion soup, onion soup mix, and crispy fried onions pack every bite with rich, savory onion flavor.
- Easy One Pan Dinner: Everything cooks together in one baking dish, which means less prep and fewer dishes.
- Creamy, Cheesy, and Cozy: Sour cream keeps the chicken creamy while provolone melts over the top for the ultimate comfort food dinner.
French Onion Chicken and Rice Casserole Ingredients
- Chicken: Cut the breasts to be 1-inch in thickness so it cooks evenly. Chicken thighs also work!
- Broth: Use chicken broth if you prefer.
- Sour Cream: Gives it a creamy flavor! Use Greek yogurt or French onion dip.
- Provolone Cheese: Perfectly melty and complements the French onion flavors. Gruyère or mozzarella cheese can also be used.
- Crispy Fried Onions: This adds a delicious crunchy texture and even more French onion flavor!
How to Make French Onion Chicken and Rice Casserole
This casserole could not be much easier. Mix everything right in the baking dish, layer the chicken and toppings on top, then let the oven do the rest. If you love easy dinners like this, try my chicken and rice casserole or French onion chicken, too.
- Prep: Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with nonstick cooking spray. Add the French onion soup, beef broth, and long grain white rice to the baking dish. Stir until combined. Place the chicken breasts on top of the rice mixture.
- Sour Cream: Spread the sour cream evenly over each chicken breast.
- Season: Sprinkle the onion soup mix over the chicken.
- Add the Toppings: Top with the provolone cheese and french fried onions. Cover the baking dish tightly with foil and bake for 45 minutes, or until the chicken reaches 165°F.
Alyssa’s Pro Tip
Cover It Tightly: The foil traps steam inside the baking dish, which is what helps the rice cook. Make sure there are no gaps around the edges.
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Preheat the oven to 350°F and spray a 13 X 9 X 2-inch baking dish with non-stick cooking spray.
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In the prepared baking dish, add 1 (10.5-ounce) can Campbell’s French Onion Soup, 1 (14.5-ounce) can beef broth, and 1 cup long grain rice. Whisk together until combined.
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Place 1½ pounds boneless skinless chicken breasts on top of the rice mixture. Divide and spread ½ cup sour cream evenly over the chicken breasts.
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Sprinkle with 1 (1-ounce) packet Lipton Onion Soup mix.
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Top with 6 slices provolone cheese and 1 cup French’s Crispy Fried Onions.
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Cover tightly with foil and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
- Fridge: Store cooled leftovers in an airtight container for 3-5 days.
- Reheat: Microwave until warm. Add a splash of beef broth if it needs moisture.
- Freezer: Freeze cooled leftovers in an airtight container for up to 3 months.
Calories: 615kcalCarbohydrates: 45gProtein: 49gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 146mgSodium: 936mgPotassium: 816mgFiber: 1gSugar: 1gVitamin A: 481IUVitamin C: 2mgCalcium: 273mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
