French Onion Chicken and Rice Bake
A warm, creamy, and savory weeknight dinner that tastes like a slow-cooked meal but takes only 25 minutes using smart shortcuts like rotisserie chicken and French onion dip.
Ingredients
- 2 cups instant white rice
- 2 cups water boiling hot
- 2 cups cooked chopped chicken about half of a rotisserie chicken
- 1 cup refrigerated sour cream French onion dip must be refrigerated variety
- 1 can unsalted cream of chicken soup 10.5-oz can
- 1/2 cup chicken broth low sodium preferred
- 1 cup shredded cheddar cheese freshly shredded melts best
- 1/2 cup French Fried Onions store-bought crispy topping
Instructions
- Preheat your oven to 350°F and lightly coat a 9x13-inch baking pan with nonstick cooking spray.
- Bring 2 cups of water to a boil in a saucepan. Stir in 2 cups of instant rice, cover with a lid, turn off the heat, and let sit for 5 minutes.
- In a large mixing bowl, fold together the cooked chicken, French onion dip, cream of chicken soup, chicken broth, cooked rice, and shredded cheddar cheese until uniform.
- Spread the mixture into the prepared baking pan. Top evenly with the French fried onions.
- Bake for 15 to 20 minutes until the edges are bubbling and the onion topping is golden brown.
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Notes
Shred your own cheese from a block for the best melt. If the onions brown too quickly in the oven, loosely tent with foil for the final few minutes.