Why you’ll love this dish

This casserole takes pantry-friendly staples and turns them into a full meal: tender chicken, quick-cooking Minute rice, savory condensed soup, and the unmistakable savory-sweet notes of French onion seasoning. It’s forgiving to prepare, travels well for potlucks, and makes excellent leftovers. Best of all, it comes together with minimal chopping and one baking dish.

Yield & time

• Makes: 4 generous servings
• Active prep: 15–20 minutes
• Bake time: 30–35 minutes (covered), plus 5–10 minutes uncovered for browning
• Total time: about 50–60 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts (about 2 medium breasts), cut into 1–1½ inch pieces
• 2 cups Minute white rice (or instant rice)
• 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
• 1 packet (1 oz) French onion soup mix
• 2¾ cups hot water or low-sodium chicken broth (adjust for your rice brand)
• 1 small onion, thinly sliced (optional but recommended)
• 2 tablespoons butter or olive oil
• 1 cup shredded Swiss or Gruyère cheese (or a mild cheddar blend)
• ½ cup shredded Parmesan cheese (optional)
• 1 teaspoon dried thyme or 1½ teaspoons fresh thyme leaves
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Notes: If you prefer a lower-sodium version, use low-sodium condensed soup and low-sodium broth, and taste before salting.

Equipment

A 9×13-inch baking dish (or equivalent), a medium skillet, mixing bowl, wooden spoon or spatula, and foil for covering the casserole.

Step-by-step instructions

1. Preheat and prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Sear the chicken (optional but adds flavor)

In a skillet over medium-high heat, melt 1 tablespoon butter or warm 1 tablespoon oil. Season the chicken pieces lightly with salt and pepper and sear them for 1–2 minutes per side until lightly golden but not cooked through. Remove and set aside. (If you’re short on time, you can skip searing and add the raw chicken directly to the casserole — it will still cook through in the oven.)

3. Caramelize the onion (recommended)

In the same skillet, add the remaining 1 tablespoon butter or oil and lower heat to medium. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes golden and sweet, about 8–10 minutes. Caramelized onion deepens the French onion flavor in the finished dish.

4. Combine the sauce and rice

In a large mixing bowl, whisk together the condensed cream soup, French onion soup mix, dried thyme, and 2¾ cups of hot water or warm broth until smooth. Stir in the Minute rice and the cooked caramelized onions.

5. Layer the casserole

Spread half of the rice-soup mixture into the prepared baking dish. Scatter half of the seared chicken pieces over the layer, then spoon the remaining rice mixture on top. Press gently to level. If you skipped searing, distribute the raw chicken evenly through the rice mixture so pieces are submerged.

6. Cover, bake, and then finish

Cover the dish tightly with foil and bake at 375°F for 30–35 minutes, or until the rice is tender and the chicken reaches 165°F (74°C). Remove foil, sprinkle shredded Swiss or Gruyère and Parmesan evenly over the top, then return to the oven uncovered for 5–10 minutes, until cheese is melted and lightly golden.

7. Rest and garnish

Let the casserole rest for 5–10 minutes before serving so the rice sets slightly. Garnish with chopped fresh parsley and a crack of black pepper.

Serving suggestions

This bake is a complete meal, but it pairs beautifully with a few bright sides: a crisp green salad with lemon vinaigrette, roasted green beans, or simple steamed broccoli. For extra indulgence, serve with crusty bread to soak up the sauce.

Tips & tricks for success

• Rice timing: Minute/instant rice cooks quickly and will absorb the liquid during baking. If you use regular long-grain rice, parboil it first or reduce the liquid and increase bake time — follow package directions for oven-baked rice casseroles.
• Broth vs. water: Using chicken broth instead of water adds depth. Use low-sodium broth if you’re watching salt.
• Cheese choices: Swiss or Gruyère give a classic French-onion note; cheddar is a familiar favorite. Mix cheeses for complexity.
• Don’t over-salt: The condensed soup and the French onion mix already carry salt — taste after baking and adjust at the table.
• Leftover boost: For brighter flavor, squeeze a little lemon over individual servings or stir in a spoonful of sour cream when reheating.

Variations

• Beefy version: Brown 1 lb ground beef with the onions and substitute it for or add it to the chicken for a heartier casserole.
• Mushroom-forward: Add 1 cup sliced mushrooms when caramelizing onions for an earthy lift.
• Vegetarian: Omit the chicken and add chickpeas, white beans, or extra mushrooms and veggies (zucchini, bell peppers). Use vegetable broth instead of chicken broth.
• Herbed top: Mix breadcrumbs with melted butter and parsley, sprinkle over the cheese topping, and bake for a crunchy crust.
• French onion deluxe: Top with toasted baguette slices and a slice of Gruyère for a hybrid French onion open-faced bake.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm individual portions in the microwave, stirring once, or reheat the whole casserole in a 350°F (175°C) oven until heated through (about 15–20 minutes). Add a splash of broth if the rice has absorbed too much liquid and become dry.

You can also freeze the cooled casserole (ungarnished) for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F until hot, then add cheese and bake uncovered for a few minutes to melt.

Common troubleshooting

• Rice still firm after baking: Cover and bake another 8–12 minutes; check that liquid was hot when mixed — hot liquid speeds absorption.
• Runny casserole: Let it rest 10 minutes off heat; rice continues to absorb liquid. If still loose, heat a few minutes uncovered to evaporate excess moisture.
• Chicken dry: Cut chicken into uniform pieces and avoid overbaking. Searing first also helps lock in juices.