Ingredients
Scale
- 3 cups cooked white rice (or brown rice for extra fiber)
- 2 cups shredded cooked chicken
- 1 can cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup French onion soup (homemade or low-sodium)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup sour cream (or plain dairy-free yogurt)
- 1 cup shredded mozzarella or Swiss cheese
- 1.5 cups French fried onions
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, 1 cup of French fried onions, garlic powder, onion powder, salt, and pepper. Stir thoroughly for 2–3 minutes.
- Grease a 9×13-inch baking dish and spread the mixture evenly.
- Bake uncovered for 30 minutes until edges bubble and top begins to set.
- Sprinkle remaining 0.5 cup French fried onions on top and bake an additional 5 minutes until golden brown.
- Let cool slightly, sprinkle chopped parsley, and serve.
Notes
- Assemble the casserole a day in advance and refrigerate for convenience.
- To keep crispy topping, bake uncovered and ensure casserole is fully cooled before storing leftovers.
- Substitute ingredients like brown rice or dairy-free yogurt for healthier variations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French