Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) French onion soup
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded Swiss or mozzarella cheese
- 1 small onion, thinly sliced
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt butter and caramelize the sliced onions for about 10–12 minutes.
- In a mixing bowl, combine uncooked rice, French onion soup, cream of chicken soup, milk, salt, and pepper. Stir in shredded chicken and half of the cheese.
- Pour the mixture into the baking dish, top with caramelized onions and remaining cheese.
- Cover with foil and bake for 45 minutes; then uncover and bake an additional 10–15 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg