French Onion Chicken Rice Casserole

This French Onion Chicken Rice Casserole is the epitome of comfort food. It transforms the deep, savory-sweet flavors of classic French onion soup into a hearty, all-in-one meal. Tender chicken and creamy rice are enveloped in a rich, caramelized onion and beef broth gravy, then topped with a generous layer of bubbly, golden Gruyère cheese. It’s incredibly flavorful, surprisingly easy to make, and guaranteed to become a new family favorite.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes (mostly hands-off)
Total Time: 1 hour 35 minutes
Servings: 6

Cooking Intensity: Medium. While the steps are straightforward, caramelizing the onions requires patience and attention.

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Ingredients

For the Caramelized Onions & Casserole:

• 3 large yellow onions, thinly sliced (about 6 cups)

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 1 tsp granulated sugar

• 1 ½ lbs (700g) boneless, skinless chicken thighs, cut into 1-inch chunks

• 1 tsp kosher salt, divided

• ½ tsp black pepper

• 4 cloves garlic, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 cup long-grain white rice (like Jasmine or Basmati), rinsed

• 2 tbsp all-purpose flour

• 2 cups beef broth (low sodium preferred)

• 1 tbsp Worcestershire sauce

• 2 bay leaves

For the Topping:

• 1 ½ cups shredded Gruyère cheese (can substitute with Swiss or Provolone)

• ½ cup shredded Parmesan cheese

• Fresh parsley, chopped (for garnish)

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Equipment

• Large, oven-safe skillet or Dutch oven (at least 12 inches)

• Measuring cups and spoons

• Cutting board and sharp knife

• Wooden spoon or spatula

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Instructions

1. Caramelize the Onions:

This is the most crucial step for building flavor. Be patient!

• In your large oven-safe skillet or Dutch oven, heat the butter and olive oil over medium-low heat.

• Add the thinly sliced onions and toss to coat in the fat. Sprinkle with the sugar and ½ tsp of salt. The sugar helps with caramelization.

• Cook, stirring every 5-7 minutes, for 30-40 minutes. If the onions start to stick or burn, reduce the heat slightly and add a splash of water to deglaze the pan. They are done when they are a deep golden brown, incredibly soft, and sweet.

2. Cook the Chicken & Garlic:

• Push the caramelized onions to the sides of the skillet. Increase the heat to medium-high.

• Add the cubed chicken, the remaining ½ tsp of salt, and pepper. Sear the chicken until it is no longer pink on the outside, about 4-5 minutes.

• Add the minced garlic and thyme, and cook for one more minute until fragrant.

3. Build the Casserole Base:

• Sprinkle the flour over the chicken and onion mixture. Stir constantly for 1-2 minutes to cook off the raw flour taste.

• Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan with your wooden spoon to lift all the flavorful browned bits (this is called deglazing).

• Add the rinsed rice and the bay leaves. Stir everything together until well combined. Bring the mixture to a gentle simmer.

4. Bake:

• Once simmering, cover the skillet tightly with a lid or aluminum foil.

• Transfer the skillet to the preheated oven and bake for 25 minutes.

5. Add Cheese and Broil:

• Carefully remove the skillet from the oven (the handle will be very hot!). The rice should be tender and most of the liquid absorbed.

• Discard the bay leaves. Taste and adjust seasoning if needed.

• Sprinkle the shredded Gruyère and Parmesan cheese evenly over the top.

• Return the skillet to the oven, uncovered. Turn the oven to Broil on High.

• Broil for 3-5 minutes, watching closely, until the cheese is completely melted, bubbly, and spotted with golden brown.

• Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.

• Garnish with fresh chopped parsley.

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Notes & Tips

• Patience with Onions: Do not rush the caramelization process. Low and slow is the only way to achieve that signature sweet, deep flavor. This step is what makes the dish.

• Chicken Choice: Chicken thighs are highly recommended for their fat content, which keeps them juicy and flavorful during the baking process. Chicken breasts can be used but may dry out more easily.

• Rinse the Rice: Rinsing the rice removes excess surface starch, preventing the casserole from becoming gummy.

• Beef Broth: Using a good-quality beef broth is key, as it provides the classic “French onion soup” base. Low-sodium is best so you can control the salt level.

• Make Ahead: You can caramelize the onions up to 3 days in advance and store them in the fridge. Assemble the casserole as directed when ready to bake.

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Nutrition Information

• Calories: ~620 kcal

• Carbohydrates: 38g

• Protein: 41g

• Fat: 33g

• Saturated Fat: 14g

• Cholesterol: 175mg

• Sodium: 890mg

• Fiber: 2g

• Sugar: 5g

Please note: Nutritional information is an estimate only and can vary greatly based on products used and portion sizes.