Description

This French Onion Chicken and Rice recipe combines the rich, caramelized flavors of sweet onions with tender chicken, creamy rice, and melted Gruyere cheese. It’s a comforting casserole perfect for a hearty family meal, blending savory herbs, mushrooms, and baby spinach into a luscious dish finished under the broiler for a golden cheesy crust.

Ingredients

Scale

For the Onions

3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
3 pounds sweet onion (about 4 large onions), cut in half and sliced with the grain into thick slices
1 tablespoon fresh garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry tarragon
1 teaspoon dry thyme
1/3 cup brandy or white wine
1 tablespoon Worcestershire sauce

For the Rice and Vegetables

8 ounces button mushrooms, sliced
1 1/2 cups white uncooked rice
2 cups baby spinach, packed (about 2–3 ounces)
3 cups chicken stock (homemade or boxed)
1 cup heavy cream

For the Chicken and Topping

3–4 cups cooked chicken, torn into bite-sized pieces (from rotisserie or cooked chicken)
4 ounces Gruyere Swiss cheese, shredded

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Instructions

Caramelize the Onions: Melt two tablespoons of butter with two tablespoons of olive oil in a large nonstick high-sided skillet over medium low heat. Add the sliced onions and let cook untouched for 15 minutes. Stir, and cook for another 15 minutes. Continue cooking for an additional 10-15 minutes or until the onions are golden and caramelized to your preference.
Flavor the Onions: Turn the heat to medium, add the minced garlic and cook for one minute. Stir in kosher salt, black pepper, tarragon, and thyme, and cook for another minute to infuse the flavors.
Deglaze and Finish Onions: Remove the pan from heat and carefully add brandy or white wine to deglaze the pan, scraping up the browned bits. Return to heat and cook until the liquid evaporates, about 5 minutes. Stir in Worcestershire sauce, then remove from heat and set aside.
Brown the Mushrooms: In a medium pot or large saucepan over medium-high heat, add the sliced mushrooms dry (without butter or oil) and cook until browned and their moisture has evaporated, about 5-10 minutes.
Sauté Rice: Add the remaining butter and olive oil to the mushrooms. Once melted, add the uncooked rice. Stir and cook for 5 minutes until the rice is slightly browned and fragrant.
Add Spinach: Add the baby spinach to the rice mixture and cook until just wilted, about 1 minute.
Simmer with Stock: Pour in the chicken stock, bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
Combine Cream and Chicken: Remove the lid, stir in the heavy cream and cooked chicken pieces, and heat gently until warmed through.
Assemble Casserole: Spray a 9x13x3-inch casserole dish with kitchen pan spray. Pour the rice mixture into the dish, then evenly layer the caramelized onions on top.
Add Cheese and Broil: Sprinkle the shredded Gruyere cheese over the top. Place the casserole under the broiler and broil just until the cheese is melted, bubbly, and browned to your liking.
Serve: Serve immediately while hot for the best taste and texture. Enjoy your comforting French Onion Chicken and Rice casserole!

Notes

Use sweet onions like Vidalia for the best caramelization and flavor.
If you prefer a non-alcoholic version, substitute brandy or white wine with additional chicken broth or apple cider vinegar.
Rotisserie chicken is a great shortcut, but cooked and shredded chicken breasts or thighs also work well.
Gruyere cheese can be substituted with Swiss or mozzarella if desired.
Be careful not to burn the onions during caramelization; low and slow heat is key.
Ensure the rice is fully cooked before assembling the casserole to avoid an undercooked final dish.
Broil the cheese under close supervision to prevent burning.