Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to adjust the cooking time and liquid amount. Brown rice typically requires about 45 minutes to cook and may need an additional 1/2 cup of stock. Cook the brown rice until almost tender before adding the cream and chicken.

How do I know when my onions are properly caramelized?

Properly caramelized onions should be deeply golden brown (not burnt), very soft, and have a sweet, rich flavor. They'll reduce dramatically in volume—about 1/4 of their original size. This process takes patience, often 45 minutes or more for the best flavor development.

Can I make this vegetarian?

Absolutely! Omit the chicken and use vegetable stock instead of chicken stock. You might want to add more mushrooms or even some white beans for protein. The caramelized onions and mushrooms provide plenty of savory flavor.

My casserole looks too liquid-y before baking. Is this normal?

Yes, there should be some creaminess to the rice mixture before baking. During the broiling process, some liquid will evaporate, and the rice will continue to absorb moisture. If it's extremely soupy, you can cook the rice mixture a bit longer before transferring to the casserole dish.

French Onion Chicken and Rice Recipe

Name: French Onion Chicken and Rice Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: French-American
Ingredients: 3 tablespoons butter, divided; 3 tablespoons extra virgin olive oil, divided; 3 pounds sweet onion (about 4 large onions), cut in half and sliced with the grain into thick slices; 1 tablespoon fresh garlic, minced; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dry tarragon; 1 teaspoon dry thyme; 1/3 cup brandy or white wine; 1 tablespoon Worcestershire sauce; 8 ounces button mushrooms, sliced; 1 1/2 cups white uncooked rice; 2 cups baby spinach, packed (about 2–3 ounces); 3 cups chicken stock (homemade or boxed); 1 cup heavy cream; 3–4 cups cooked chicken, torn into bite-sized pieces (from rotisserie or cooked chicken); 4 ounces Gruyere Swiss cheese, shredded

Description

This French Onion Chicken & Rice casserole brings together caramelized onions, tender chicken, creamy rice, mushrooms, baby spinach, and Gruyere cheese for a rich, comforting main course. With layers of savory flavor, it’s the perfect all-in-one dish for family dinners or gatherings.

Ingredients

Units Scale

Main Ingredients

3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
3 pounds sweet onion (about 4 large onions), cut in half and sliced with the grain into thick slices
1 tablespoon fresh garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry tarragon
1 teaspoon dry thyme
1/3 cup brandy or white wine
1 tablespoon Worcestershire sauce
8 ounces button mushrooms, sliced
1 1/2 cups white uncooked rice
2 cups baby spinach, packed (about 2-3 ounces)
3 cups chicken stock (homemade or boxed)
1 cup heavy cream
3–4 cups cooked chicken, torn into bite-sized pieces (from rotisserie or cooked chicken)
4 ounces Gruyere Swiss cheese, shredded

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Instructions

Caramelize the Onions: Melt two tablespoons of butter with two tablespoons of olive oil in a large nonstick high-sided skillet over medium low heat. Add the sliced onions and let cook untouched for 15 minutes. Stir, and cook for another 15 minutes. Continue to cook for an additional 10-15 minutes or until the onions are golden and caramelized to your preference.
Flavor the Onions: Turn the heat to medium, add the minced garlic and cook for one minute. Stir in kosher salt, black pepper, tarragon, and thyme, and cook for another minute.
Deglaze and Finish Onions: Remove pan from heat and carefully add brandy or white wine to deglaze, then return to heat and cook until liquid evaporates, about 5 minutes. Stir in Worcestershire sauce, remove from heat, and set aside.
Brown the Mushrooms: In a medium pot or large saucepan over medium-high heat, add the sliced mushrooms dry (without butter or oil) and cook until browned, about 5-10 minutes.
Sauté Rice: Add the remaining butter and olive oil to the mushrooms. Once melted, add uncooked rice. Stir and cook for 5 minutes until the rice is slightly browned.
Add Spinach: Add baby spinach to the rice mixture and cook until just wilted, about 1 minute.
Simmer with Stock: Add chicken stock to the rice mixture, bring to a simmer, then lower the heat to low. Cover and cook for 15 minutes until rice is tender.
Combine Cream and Chicken: Remove the lid, stir in heavy cream and cooked chicken, and heat until just warmed through.
Assemble Casserole: Spray a 9x13x3-inch casserole dish with kitchen pan spray. Pour the rice mixture into the dish, then top evenly with the caramelized onions.
Add Cheese and Broil: Sprinkle shredded Gruyere cheese over the top. Place under the broiler and broil just until the cheese is melted, browned, and bubbly.
Serve: Serve immediately while hot and enjoy!

Notes

For a deeper onion flavor, extend the caramelization time as desired.
You can use rotisserie chicken to save time.
White wine can be substituted for brandy or omitted if you prefer an alcohol-free version.
For a gluten-free version, ensure Worcestershire sauce and chicken stock are certified gluten-free.
Gruyere cheese can be substituted with Swiss cheese if needed.

Nutrition

Serving Size: 1/8 of casserole
Calories: 510
Sugar: 6g
Sodium: 790mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 29g
Cholesterol: 110mg