Creamy French Onion Chicken and Rice Casserole
A simple and tasty casserole that's perfect for busy weeknights.
Adapted from Buns In My Oven
A simple and tasty casserole that's perfect for busy weeknights.
Adapted from Buns In My Oven
- 2 cups long grain white rice, uncooked
- 2 cans condensed cream of chicken soup (10.75 oz)
- 2 cups milk
- 1 onion soup mix packet (1 oz)
- 1 pound chicken tenderloins
- 1/2 cup Gruyere cheese, grated
- 1 teaspoon dried parsley flakes
Preheat oven to 375 F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
In a bowl combine rice, condensed soup, milk, and onion soup mix and stir until well blended.
Pour rice mixture into casserole dish and spread evenly. Place chicken over the top of the rice mixture.
Cover dish very tightly with aluminum foil and bake for 60 minutes, stirring once halfway through cooking. (Note: this must be a tight seal or the rice will not cook completely)
Remove foil and top with grated cheese. Cover and return to oven for 15 minutes.
Top with parsley before serving.
Servings 4
- Amount Per Serving
- Calories 639kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Cholesterol 85mg29%
- Sodium 1165mg49%
- Potassium 302mg9%
- Total Carbohydrate 93g31%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 40g80%
- Calcium 24 mg
- Iron 23 mg
- Vitamin D 3 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The original recipe as listed calls for the oven to be set to 350 F, but I found the rice would not finish cooking within an hour at that temperature. I was more successful by increasing the temperature to 375.
The foil cover must be very, very tight over the dish to trap the steam from the liquids to cook the rice.