Ingredients
Scale
- For the Casserole:
- 3 cups cooked white rice – Substitute with brown rice for nuttiness.
- 2 cups shredded cooked chicken – Use rotisserie chicken or leftover turkey.
- 1 can cream of chicken soup – Low-sodium or homemade alternatives.
- 1 can French onion soup
- 1 cup sour cream – Dairy-free yogurt can be used.
- 1 cup shredded cheese (Mozzarella or Swiss) – Mozzarella for milder taste, Swiss for nuttier.
- 1 cup French fried onions – Divide for topping and inside the casserole.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chopped parsley – For garnish.
Instructions
- Preheat the oven to 350°F (175°C). Prepare a large mixing bowl.
- Mix cooked white rice, shredded cooked chicken, cream of chicken soup, French onion soup, sour cream, and shredded cheese in the bowl. Add 1 cup of French fried onions, garlic powder, onion powder, salt, and pepper. Stir thoroughly.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Bake uncovered for about 30 minutes until the edges are bubbling.
- Sprinkle the remaining 1/2 cup French fried onions on top and return to the oven for an additional 5 minutes.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze tightly covered for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: French