Chicken Onion Casserole (Printable Version)
Juicy chicken mixed into creamy rice, topped with golden cheese and crunchy onions. It’s a tasty, fuss-free meal folks keep asking for.
# What You'll Need:
→ Main Components
01 -
2 cups pulled cooked chicken
02 -
2 cups white rice, cooked
→ Soups and Dairy
03 -
1½ cups shredded mozzarella or Swiss cheese
04 -
1 cup sour cream
05 -
1 can (10.5 oz) French onion soup
06 -
1 can (10.5 oz) cream of chicken soup
→ Toppings and Seasonings
07 -
Black pepper to taste
08 -
Salt to taste
09 -
1½ cups crispy French fried onions, split up
10 -
½ teaspoon onion powder
11 -
½ teaspoon garlic powder
12 -
Chopped parsley to finish
# Step-by-Step Guide:
01 -
Once it's out of the oven, toss on some parsley and dig in while it's hot.
02 -
Toss the last ½ cup French fried onions over the top and pop it back in the oven for 5 minutes so it gets crunchy and brown.
03 -
Let it bake with no cover for 30 minutes, and watch for the edges to bubble.
04 -
Coat your 9x13-inch pan with a bit of oil or spray and dump the mixture in, spreading it out.
05 -
Toss the rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, cheese, a cup of the fried onions, plus the garlic and onion powders, salt, and pepper together in a big bowl and mix well.
06 -
Crank the oven to 350°F (175°C) to get started.
# Additional Notes:
01 -
For the best bite, chill your cooked rice first so everything stays nice and fluffy without extra water.