French Onion Chicken and Rice Casserole
French onion chicken and rice casserole is an easy one pan dinner with tender chicken, creamy rice, melty provolone, and crispy fried onions.
Servings: 4 Servings
Ingredients
- 1½ pounds boneless skinless chicken breasts 1-inch thickness
- 1 (10.5-ounce) can Campbell’s French Onion Soup
- 1 (14.5-ounce) can beef broth or chicken broth
- 1 cup long grain rice
- ½ cup sour cream
- 1 (1-ounce) packet Lipton Onion Soup mix
- 6 slices provolone cheese
- 1 cup French’s Crispy Fried Onions
Instructions
- Preheat the oven to 350°F and spray a 13 X 9 X 2-inch baking dish with non-stick cooking spray.
- In the prepared baking dish, add 1 (10.5-ounce) can Campbell’s French Onion Soup, 1 (14.5-ounce) can beef broth, and 1 cup long grain rice. Whisk together until combined.
- Place 1½ pounds boneless skinless chicken breasts on top of the rice mixture. Divide and spread ½ cup sour cream evenly over the chicken breasts.
- Sprinkle with 1 (1-ounce) packet Lipton Onion Soup mix.
- Top with 6 slices provolone cheese and 1 cup French’s Crispy Fried Onions.
- Cover tightly with foil and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
Notes
Leftover Instructions
- Fridge: Store cooled leftovers in an airtight container for 3-5 days.
- Reheat: Microwave until warm. Add a splash of beef broth if it needs moisture.
- Freezer: Freeze cooled leftovers in an airtight container for up to 3 months.
Nutrition
Calories: 615kcal | Carbohydrates: 45g | Protein: 49g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 146mg | Sodium: 936mg | Potassium: 816mg | Fiber: 1g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
