French Onion Chicken Rice Bake
Why Make This Recipe
French Onion Chicken Rice Bake is a comforting dish that combines the rich flavors of caramelized onions with tender chicken and creamy cheese. It’s perfect for weeknight dinners or gatherings with family and friends. This recipe is not only delicious but also simple to prepare. You can savor homemade goodness without spending hours in the kitchen.
How to Make French Onion Chicken Rice Bake
Ingredients:
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 2 large onions, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Gruyère or Swiss cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat and add the sliced onions. Cook until caramelized, about 15-20 minutes.
- In a large bowl, combine the cooked rice, diced chicken, caramelized onions, chicken broth, and heavy cream. Season with salt and pepper. Mix well.
- Transfer the mixture to a greased baking dish and sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
- Serve hot, garnished with fresh parsley if desired.
How to Serve French Onion Chicken Rice Bake
Serve this dish hot straight from the oven. You can add a side salad or some crusty bread to complete the meal. A sprinkle of fresh parsley on top adds a nice touch for presentation.
How to Store French Onion Chicken Rice Bake
If you have leftovers, let the dish cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for later use; just make sure to cover it well to prevent freezer burn.
Tips to Make French Onion Chicken Rice Bake
- For extra flavor, add some garlic when cooking the onions.
- If you prefer a little heat, consider adding some red pepper flakes to the mixture.
- Use leftover rotisserie chicken to save time on prep.
- Ensure the rice is well-cooked and fluffy for the best texture.
Variation
You can switch up the cheese in this recipe. Cheddar or mozzarella work great too! If you’re looking for a vegetarian version, you can substitute the chicken with mushrooms or mixed vegetables.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice. Just make sure it’s cooked properly since it takes longer to cook than white rice.
Q: How do I know when the onions are caramelized?
A: Caramelized onions should be a deep golden brown color and have a sweet, rich flavor. This usually takes about 15-20 minutes of cooking.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the dish a day in advance, cover it, and refrigerate it. Just bake it when you’re ready to serve.
French Onion Chicken Rice Bake
Ingredients
Main Ingredients
- 2 cups cooked rice Use white or brown rice, well-cooked and fluffy.
- 1 pound chicken breast, diced You can use leftover rotisserie chicken for convenience.
- 2 large onions, sliced Cook until deep golden brown for caramelization.
- 2 cups chicken broth Use low sodium if preferred.
- 1 cup heavy cream For a lighter version, consider using half-and-half.
- 1 cup Gruyère or Swiss cheese, shredded Cheddar or mozzarella can be used as substitutes.
- 2 tablespoons olive oil For sautéing the onions.
- Salt and pepper to taste Adjust seasoning as per personal preference.
- Fresh parsley for garnish (optional) Adds a nice touch for presentation.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat and add the sliced onions. Cook until caramelized, about 15-20 minutes.
- In a large bowl, combine the cooked rice, diced chicken, caramelized onions, chicken broth, and heavy cream. Season with salt and pepper. Mix well.
Baking
- Transfer the mixture to a greased baking dish and sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
Serving
- Serve hot, garnished with fresh parsley if desired.
