Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
- 1 (10.5 oz) can French onion soup
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded Swiss or mozzarella cheese
- 1 tablespoon butter
- 1 small onion, thinly sliced
- Salt and black pepper to taste
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 sauté the sliced onions for about 10–12 minutes until golden brown and caramelized. Set aside.
- In a large mixing bowl, combine uncooked rice, French onion soup, cream of chicken soup, milk, salt, and pepper.
- Stir in the shredded chicken and half of the shredded cheese until well mixed.
- Pour the mixture into the greased baking dish and spread it evenly.
- Top with caramelized onions and then sprinkle the remaining cheese over everything.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Allow resting for about 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg