I was cleaning out my pantry one Sunday morning when I spotted two cans of soup I’d meant to use. While rummaging for ideas, I remembered the cheesy rice casserole my elderly aunt brought to a family picnic ages ago—comfort food that disappeared fast. I only had rotisserie chicken in the fridge and leftover rice from our previous meal, so I decided to put everything together.

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I stirred the rice, shredded chicken, French onion soup, cream of chicken, and sour cream all in a bowl, added cheese and those crispy fried onions I always keep on hand, and dumped it into a baking dish. My kids were halfway through a movie marathon in the living room, so I popped the casserole in the oven and let the aroma bring them in.

By the time I sprinkled the final layer of onions on top, everyone was hovering, forks in hand. It wasn’t gourmet but it felt like a hug on a plate. Creamy, cheesy, and savory with that onion crunch on top, almost every neighbor that popped in asked what smelled so good.

Short Description

This French Onion Chicken Rice Bake layers cooked rice, shredded chicken, French onion and chicken soups, sour cream, cheese, and crunchy fried onions into a creamy, cheesy casserole that’s baked until bubbly and golden.

Key Ingredients

2 cups cooked white rice
2 cups shredded cooked chicken (rotisserie or roast)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) French onion soup
1 cup sour cream
1½ cups shredded mozzarella or Swiss cheese
1½ cups French fried onions (divided)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt (to taste)
Black pepper (to taste)
Chopped parsley for garnish

Tools Needed

Large mixing bowl
9×13-inch baking dish
Measuring cups and spoons
Spoon or spatula

Cooking Instructions

Step 1: Preheat Oven
Preheat oven to 350°F (175°C).

Step 2: Mix the Filling
In a large bowl, combine rice, chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, 1 cup of fried onions, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Step 3: Arrange in Dish
Grease a 9×13-inch baking dish. Spread the mixture evenly in the dish.

Step 4: Bake
Bake uncovered for 30 minutes, until edges are bubbling.

Step 5: Add Crunchy Topping
Sprinkle remaining ½ cup fried onions on top. Return to oven for 5 more minutes until golden brown.

Step 6: Garnish & Serve
Remove from oven. Sprinkle chopped parsley over top. Serve hot.

Why You’ll Love This Recipe

All-in-One Comfort: Creamy, cheesy, and hearty, all the comfort in one dish

Easy to Prep: Uses cooked chicken and rice to cut down prep time

Kid-Friendly: Mild flavors with crispy topping kids love

Crowd-Pleaser: Great for potlucks or casual gatherings—feeds a crowd easily

Leftovers Reheat Well: Keeps flavor and texture even after storing

Mistakes to Avoid & Solutions

Overly Salty: Since soups are salty, taste before seasoning. You may need little to no added salt.

Soggy Top: Don’t cover the casserole while baking; that soggy steam layer undermines the crispy onions.

Cold Chicken or Rice: Always use room-temp or warm ingredients so the center heats evenly.

Under-baked Center: If the casserole seems watery in the middle after 30 minutes, bake another 5 minutes before topping with onions.

Onions Adding Too Soon: Save half the onions until late so they stay crisp instead of dissolving.

Serving and Pairing Suggestions

Serve as a main dish with steamed green vegetables or a simple salad

Great alongside roasted carrots, Brussels sprouts, or buttery green beans

For potluck style, cut into squares and serve buffet-style with a side of crusty bread

Pair with a crisp white wine (like Pinot Grigio) or iced tea

Storage and Reheating Tips

Storage

Cool completely before covering

Refrigerate in an airtight container up to 3 days

Reheating

Oven: Bake at 350°F for 10–15 minutes covered with foil to prevent drying

Microwave: Heat individual portions in 60-second bursts, stirring halfway

Add a sprinkle of cheese and a handful of fresh fried onions before reheating to revive texture

FAQs

1. Can I use brown rice or cauliflower rice?
Yes! Brown rice works with minor adjustments in baking time. Cauliflower rice works, but it may release extra moisture, drain excess or bake a bit longer.

2. Can I swap soups for homemade?
Absolutely—just use homemade chicken and onion soups or even sautéed onions with a béchamel base.

3. Can it be frozen?
Yes. Freeze before baking in a freezer-safe dish. Bake covered from frozen at 375°F for 45–50 minutes, then uncover and top with onions.

4. What if I don’t have French fried onions?
You can substitute crushed crispy onions or panko breadcrumbs tossed in butter and fried until golden.

5. Can I add vegetables?
Certainly, stir in thawed frozen peas, chopped cooked carrots, or spinach before baking for added nutrition.

Tips & Tricks

Stir everything well but gently to preserve rice texture

Use pre-shredded cheese if you’re in a hurry, but freshly shredded melts better

Line your dish with foil for easier cleanup

Let leftovers sit at room temperature for 10 minutes before reheating—less temperature shock

Garnish with parsley or chives to brighten the rich casserole

Recipe Variations

Hearty Veggie Deluxe

Add: 1 cup chopped broccoli and 1 cup diced mushrooms

Step: Lightly steam veggies before mixing to avoid extra moisture

Flavor: Earthy and more nutritious

Cheddar & Bacon French Onion Bake

Swap mozzarella/Swiss for sharp cheddar

Stir in ½ cup crisp-cooked bacon bits

Flavor: Richer, smoky, and classic French onion vibes

Spicy Jalapeño Onion Chicken Bake

Add: Diced pickled jalapeños and a pinch of chili flakes

Stir into mixture before baking

Flavor: Peppery kick with cheesy comfort

Final Thoughts

Everyone at our dinner table—kids, in-laws, and visiting friends—raved about how much they loved that crunchy onion topping and creamy cheese pull. It’s the kind of recipe that takes the “I don’t know what’s for dinner” stress away and leaves just the good stuff on the plate.

Easy to prep, easy to bake, and easy to love. Keep it on hand for those nights you want warmth with minimal effort

French Onion Chicken Rice Bake

French Onion Chicken Rice Bake is a creamy, cheesy casserole with rice, shredded chicken, soups, sour cream, cheese, and crispy fried onions, baked until golden and bubbly.

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Ingredients

2 cups cooked white rice
2 cups shredded cooked chicken rotisserie or roast
1 can 10.5 oz cream of chicken soup
1 can 10.5 oz French onion soup
1 cup sour cream
1½ cups shredded mozzarella or Swiss cheese
1½ cups French fried onions divided
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
Black pepper to taste
Chopped parsley for garnish

Instructions

Set oven to 350°F (175°C).
Mix rice, chicken, both soups, sour cream, cheese, 1 cup fried onions, and seasonings in a bowl.
Grease a 9×13-inch dish. Spread the mixture evenly.
Bake uncovered for 30 minutes, until bubbly.
Top with remaining fried onions. Bake 5 more minutes.
Garnish with parsley and serve hot.

and lots of smiles around the table.