Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
- 1 (10.5 oz) can French onion soup
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded Swiss or mozzarella cheese
- 1 tablespoon butter
- 1 small onion, thinly sliced
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt the butter and sauté the sliced onions until caramelized (about 10–12 minutes). Set aside.
- In a large mixing bowl, combine uncooked rice, French onion soup, cream of chicken soup, milk, salt, and pepper. Stir in the cooked chicken and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with caramelized onions and remaining cheese.
- Cover with foil and bake for 45 minutes; remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let cool for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg