I bring together tender shredded chicken, creamy soups, fluffy rice, gooey cheese, and a crispy onion topping in this cozy, one-dish bake. It’s warm, comforting, and perfect for a casual family dinner or potluck.

French Onion Chicken Rice Bake

Why You’ll Love This Recipe

I love this recipe because:

It comes together in under an hour with minimal fuss.
It’s a great way to use leftover cooked chicken and rice.
The creamy texture with melty cheese and crisp onions gives a satisfying contrast.
I only need one baking dish, which makes cleanup easy.
It’s a crowd-pleaser—everyone seems to go back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked white rice
Shredded cooked chicken
Cream of chicken soup
French onion soup
Sour cream
Shredded mozzarella or Swiss cheese
French fried onions
Garlic powder
Onion powder
Salt
Black pepper
Chopped parsley (for garnish)

Directions

Preheat the oven to 350 °F (175 °C).
In a large bowl, combine the cooked white rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, one cup of the French fried onions, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
Grease a 9×13‑inch (or equivalent) baking dish and spread the casserole mixture evenly into it.
Bake uncovered for 30 minutes, until the edges are bubbly and the cheese is melted.
Remove from the oven and sprinkle the remaining ½ cup of French fried onions evenly on top. Return to the oven for an additional 5 minutes so the onions become crisp and golden.
Remove from oven, sprinkle chopped parsley on top, and serve hot.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Bake time: 35 minutes
Total time: 45 minutes

Variations

Cheese swap: I sometimes use Monterey Jack, cheddar, or a cheese blend instead of mozzarella or Swiss.
Soup swap: If I don’t have cream of chicken, I might use cream of mushroom or a simple homemade white sauce.
Protein swap: I’ve made this with leftover turkey or even cooked beef, and it still turns out delicious.
Add veggies: I like to stir in cooked peas, chopped spinach, or diced bell pepper for extra color and nutrition.
Lower sodium: I often use low-sodium soup cans and reduce added salt to suit my taste.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: I freeze the casserole without the crispy onion topping. When reheating, I add fresh fried onions at the end.
Reheating (oven): I cover and warm it in a 350 °F (175 °C) oven until heated through, about 15–20 minutes (longer if cold from fridge).
Reheating (microwave): I heat individual portions in the microwave until warm, and add fresh crispy onions after heating.

FAQs

What kind of rice works best?

I prefer plain cooked white rice because it absorbs the sauce well and keeps a soft texture. Brown rice works too, though it gives a firmer bite.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly—just shred or chop it before mixing it into the bake.

Can I assemble ahead of time?

Yes, I sometimes assemble it in advance, cover it, and refrigerate until ready to bake. I just bake it a few extra minutes if it’s going in straight from the fridge.

How do I keep the onion topping crispy?

I always add the French fried onions during the last 5 minutes of baking so they stay crisp and golden.

Can I make this dairy-free?

I can substitute dairy-free sour cream and cheese, and use a non-dairy creamy soup. The flavor and texture will change, but it’s still a great base to work from.

Conclusion

This French Onion Chicken Rice Bake is one of those recipes I turn to when I want comfort food without a lot of effort. Creamy, cheesy, and topped with crispy onions, it’s always a hit at the table. Whether I’m using leftovers or making it fresh, it delivers warm, satisfying flavor every time.