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French Onion Chicken Rice Casserole

Tender chicken breasts baked over creamy French onion and mushroom soup rice, topped with golden melted mozzarella and cheddar cheese. A complete one-pan family dinner made with pantry staples.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 6 to 7 oz each, about 1.5 lbs total, similar size for even cooking
  • 1 cup uncooked long-grain white rice
  • 10.5 oz condensed French onion soup 1 can
  • 10.5 oz cream of mushroom soup 1 can condensed
  • 14.5 oz low-sodium chicken broth 1 can
  • 1 oz dry onion soup mix 1 packet
  • 1 cup shredded mozzarella cheese freshly shredded preferred
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • fresh parsley optional garnish

Equipment

  • Deep 9x13 inch baking dish
  • Large mixing bowl
  • Aluminum foil
  • Instant-read thermometer
  • Whisk

Method
 

  1. Preheat oven to 350°F with rack in center position. In a large mixing bowl, whisk together uncooked rice, French onion soup, cream of mushroom soup, and chicken broth until smooth.
  2. Pour about half of the soup and rice mixture (roughly 2 cups) into the bottom of a deep 9x13 baking dish and spread evenly.
  3. Season both sides of each chicken breast with salt and pepper, about 1/4 tsp each. Place chicken evenly spaced on top of the rice layer. Pound any breasts over 1 inch thick to an even thickness.
  4. Pour the remaining soup and rice mixture over and around the chicken. Sprinkle the full packet of dry onion soup mix evenly over the top.
  5. Cover tightly with aluminum foil, crimping all edges to fully seal. Bake covered for 60 minutes without opening the oven.
  6. Carefully remove foil. Check that rice is tender and chicken reads 165°F on an instant-read thermometer. Layer mozzarella first, then cheddar evenly over the top.
  7. Return to the oven uncovered for 10 to 15 minutes until cheese is melted, bubbly, and golden around the edges.
  8. Rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Use low-sodium broth to keep the salt balanced. Freshly shredded cheese melts better than pre-shredded. If rice is still crunchy after baking, seal the foil tighter and add 10 more minutes of covered baking time.