Description
This French Onion Chicken and Rice recipe combines tender caramelized onions, juicy chicken, and creamy rice with rich Gruyere cheese for a comforting, flavorful casserole perfect for a family meal. The dish features a blend of aromatic herbs, brandy deglazing, and a broiled cheesy topping for an indulgent finish.
Ingredients
Scale
For the Caramelized 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 Chicken
- 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
- 3–4 cups cooked chicken, torn into bite-sized pieces (from rotisserie or cooked chicken)
For Topping
- 4 ounces Gruyere Swiss cheese, shredded
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 liking.
- Add Garlic and Herbs: 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 release their fragrance.
- Deglaze with Brandy or Wine: Remove the pan from heat and carefully add the brandy or white wine to deglaze, scraping up any browned bits. Return to heat and cook until the liquid evaporates, about 5 minutes. Stir in Worcestershire sauce, remove from heat, and set the onion mixture 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, about 5-10 minutes, to intensify their flavor.
- Sauté Rice with Butter and Oil: Add the remaining butter and olive oil to the mushrooms. Once melted, add the uncooked rice. Stir continuously and cook for 5 minutes until the rice is slightly browned, enhancing its nuttiness.
- Wilt the Spinach: Add baby spinach to the rice mixture and cook until just wilted, about 1 minute, mixing well to integrate it evenly.
- Add Chicken Stock and Cook Rice: Pour in the chicken stock, bring the mixture to a simmer, then lower the heat to low. Cover and cook for 15 minutes or until the rice is tender and has absorbed the stock.
- Finish the Rice Mixture: Remove the lid, stir in the heavy cream and cooked chicken, and heat gently until everything is warmed through, ensuring a creamy consistency.
- Prepare for Broiling: Spray a 9x13x3-inch casserole dish with kitchen pan spray. Transfer the rice and chicken mixture into the dish, then spread the caramelized onions evenly over the top.
- Add Cheese and Broil: Sprinkle shredded Gruyere cheese uniformly over the onion layer. Place under the broiler and broil just until the cheese is melted, bubbly, and browned, about 2-4 minutes. Watch carefully to prevent burning.
- Serve: Serve immediately while hot and enjoy the rich flavors and creamy texture of this comforting French Onion Chicken and Rice casserole.
Notes
- Use sweet onions like Vidalia for the best caramelized flavor.
- If you prefer, substitute brandy with dry white wine or omit entirely if desired.
- Rotisserie chicken works well for convenience but any cooked chicken can be used.
- Keep a close eye while broiling to avoid burning the cheese topping.
- This dish can be made a day ahead and reheated; add extra cream or stock if it thickens too much.
