French Onion Chicken Rice Bake (Print Version)
# Ingredients:
01 -
3 cups (600 g) cooked white rice
02 -
2.5 cups (350 g) shredded cooked chicken
03 -
300 ml canned cream of chicken soup
04 -
300 ml canned French onion soup
05 -
120 ml sour cream
06 -
150 g shredded mozzarella or Swiss cheese
07 -
90 g French fried onions, divided
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
Salt and black pepper to taste
11 -
2 tablespoons chopped parsley, for garnish
# Instructions:
01 -
Set oven to 175°C.
02 -
In a large mixing bowl, combine cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, 60 g French fried onions, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until mixture is fully blended.
03 -
Lightly grease a 33x23 cm baking dish. Spread the rice and chicken mixture evenly into the dish.
04 -
Bake uncovered for 30 minutes, until the casserole is heated through and lightly bubbling.
05 -
Remove the dish from the oven and sprinkle the remaining 30 g French fried onions over the surface. Return to the oven and bake for an additional 5 minutes until the topping is crisp and golden.
06 -
Sprinkle chopped parsley evenly over the casserole. Allow to rest for 5 minutes before serving.
# Notes:
01 -
For best results, taste the mixture before baking to adjust seasoning as needed.
02 -
Let the casserole rest after baking to set and enhance flavors.
03 -
Broil for 1–2 minutes at the end for extra browning.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze (without topping) for up to 2 months.
05 -
Substitute cooked turkey or pork for chicken, or use plant-based dairy alternatives for a dairy-free meal.