Ingredients
Scale
- 2 cups (300g) cooked, shredded chicken
- 1 cup (200g) uncooked long grain white rice
- 1 (10.5 oz / 300g) can French onion soup
- 1 (10.5 oz / 300g) can cream of chicken soup
- 1 ½ cups (170g) shredded Swiss or mozzarella cheese
- ½ cup (120ml) milk
- 1 tablespoon (14g) butter
- 1 small onion, thinly sliced
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
- In a skillet, melt the butter over medium heat. Add the sliced onions and sauté until caramelized, about 10-12 minutes. Set aside.
- In a large bowl, combine the uncooked rice, French onion soup, cream of chicken soup, milk, salt, and pepper.
- Stir in the cooked chicken and half of the shredded cheese until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the caramelized onions and the remaining cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the rice is tender.
- Sprinkle with fresh thyme or parsley before serving, if desired.
Notes
Make this casserole a day in advance and store in the fridge until ready to bake. You can also mix in vegetables for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
- Diet: Paleo