This luxurious French Onion Chicken & Rice Casserole combines the beloved flavors of classic French onion soup with creamy risotto-style rice and tender chicken. The dish transforms simple ingredients into an elegant comfort food masterpiece, featuring perfectly caramelized onions, earthy mushrooms, and melted Gruyere cheese.
Why This Recipe Works
I’ve found that the key to this dish’s exceptional flavor lies in the slow caramelization of the onions, which creates a rich foundation of sweetness and depth. The combination of brandy, fresh herbs, and Worcestershire sauce adds layers of complexity, while the creamy rice and tender chicken make it a complete meal.
Ingredients
For the Caramelized Onions:
- 3 pounds sweet onions (about 4 large) (1.4 kg)
- 2 tablespoons butter (28g)
- 2 tablespoons extra virgin olive oil (30ml)
- 1 tablespoon fresh garlic, minced
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1/3 cup brandy or white wine (80ml)
- 1 tablespoon Worcestershire sauce
For the Rice Base:
- 1½ cups white uncooked rice (300g)
- 8 ounces button mushrooms, sliced (225g)
- 2 cups baby spinach, packed (60g)
- 3 cups chicken stock (720ml)
- 1 cup heavy cream (240ml)
- 3-4 cups cooked chicken, torn into bite-sized pieces (450-600g)
- 1 tablespoon butter (14g)
- 1 tablespoon extra virgin olive oil (15ml)
Seasonings:
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Topping:
- 4 ounces Gruyere Swiss cheese, shredded (115g)
Instructions
- Caramelize the Onions
- Slice onions in half vertically, then cut into thick half-moon slices
- Heat 2 tablespoons each of butter and oil in a large skillet over medium-low heat
- Add onions and cook undisturbed for 15 minutes
- Stir and cook another 15 minutes
- Continue cooking 10-15 minutes until deeply caramelized
- Add garlic, herbs, salt, and pepper; cook 1 minute
- Add brandy away from heat, cook until evaporated (about 5 minutes)
- Stir in Worcestershire sauce and set aside
- Prepare the Rice Mixture
- Dry-cook mushrooms in a medium pot over medium-high heat until browned (5-10 minutes)
- Add remaining butter and oil
- Add rice, cook for 5 minutes to lightly toast
- Add spinach, cook until just wilted
- Pour in stock, bring to simmer
- Reduce heat, cover, and cook 15 minutes
- Stir in cream and chicken, heat through
- Assemble and Finish
- Preheat broiler
- Spray 9x13x3-inch casserole dish with cooking spray
- Transfer rice mixture to prepared dish
- Top with caramelized onions
- Sprinkle with shredded Gruyere
- Broil until cheese melts and browns
Storage and Make-Ahead Tips
- Prepare onions up to 3 days ahead
- Store assembled but unbaked casserole covered in refrigerator for up to 24 hours
- Leftovers keep refrigerated for up to 3 days
Nutrition Information
(Per serving, based on 8 servings)
- Calories: 520
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Protein: 25g
Recipe Notes
- For best caramelization, don’t rush the onions
- Use homemade stock when possible for richer flavor
- Choose well-aged Gruyere for optimal melting and flavor
- Rotisserie chicken works perfectly for convenience
- For extra depth, deglaze the mushroom pan with white wine
- Let rest 5-10 minutes before serving for easier portioning
This French Onion Chicken & Rice Casserole combines the best elements of French cuisine with comforting casserole convenience. The result is a sophisticated yet approachable dish that’s perfect for both family dinners and special occasions. The combination of caramelized onions, creamy rice, and melted Gruyere creates an unforgettable meal that will have everyone asking for seconds.
