Yield: 8 servings
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Description
French Onion Chicken & Rice has tender chunks of chicken, mushrooms, spinach, and rice smothered with a sweet onion and Gruyère Swiss topping. This is outrageously delicious comfort food!
Ingredients
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 3 pounds sweet onion (about 4 large), halved and sliced with the grain into thick slices
- 1 tablespoon fresh garlic, minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry tarragon
- 1 teaspoon dry thyme
- ⅓ cup brandy or white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces button mushrooms, sliced
- 1½ cups uncooked white 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 cooked or rotisserie chicken)
- 4 ounces Gruyère Swiss cheese, shredded
Instructions
- Caramelize Onions:
Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large nonstick, high-sided skillet over medium-low heat.
Add the sliced onions and cook, untouched, for 15 minutes. Stir and continue cooking for another 15 minutes. Check the caramelization level and continue cooking for an additional 10–15 minutes as needed. - Season and Deglaze:
Turn the heat to medium. Add minced garlic and cook for 1 minute. Stir in salt, pepper, tarragon, and thyme, and cook for another minute.
Remove from heat, add the brandy (off heat to avoid flare-up), return to heat, and cook until liquid evaporates (about 5 minutes). Stir in Worcestershire sauce. Remove from heat and set aside. - Cook Mushrooms and Rice:
In a separate medium pot or large saucepan over medium-high heat, add the mushrooms dry (no butter or oil) and cook until browned, about 5–10 minutes.
Add the remaining butter and olive oil. Once melted, add the rice and stir/cook for 5 minutes to slightly brown the rice.
Stir in spinach and cook just until wilted, about 1 minute. - Simmer Rice:
Add the chicken stock to the rice and bring to a simmer. Cover and reduce heat to low. Cook for 15 minutes. - Finish the Filling:
Remove the lid and stir in the heavy cream and cooked chicken. Heat just until hot. - Assemble the Casserole:
Spray a 9x13x3-inch casserole dish with nonstick kitchen spray. Pour in the rice mixture.
Top with the caramelized onions, then sprinkle with shredded Gruyère cheese. - Broil and Serve:
Broil until the cheese is melted, browned, and bubbly.
Serve immediately and enjoy!
Notes
- Onions: Caramelizing onions properly takes time and patience but makes a huge difference in flavor.
- Chicken: Rotisserie chicken saves time, but freshly cooked chicken also works great.
- Cheese: Gruyère gives the classic French onion flavor, but you can substitute with Swiss cheese if needed.
- Storage: Leftovers can be refrigerated for up to 3–4 days. Reheat gently in the oven or microwave.
French Onion Chicken & Rice – A Family Feast
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
French Onion Chicken & Rice has tender chunks of chicken, mushrooms, spinach, and rice smothered with a sweet onion and Gruyère Swiss topping. This is outrageously delicious comfort food!
Ingredients
-
3 tablespoons butter, divided
-
3 tablespoons extra virgin olive oil, divided
-
3 pounds sweet onion (about 4 large), halved and sliced with the grain into thick slices
-
1 tablespoon fresh garlic, minced
-
1½ teaspoons kosher salt
-
½ teaspoon freshly ground black pepper
-
1 teaspoon dry tarragon
-
1 teaspoon dry thyme
-
⅓ cup brandy or white wine
-
1 tablespoon Worcestershire sauce
-
8 ounces button mushrooms, sliced
-
1½ cups uncooked white 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 cooked or rotisserie chicken)
-
4 ounces Gruyère Swiss cheese, shredded
Instructions
-
Caramelize Onions:
Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large nonstick, high-sided skillet over medium-low heat.
Add the sliced onions and cook, untouched, for 15 minutes. Stir and continue cooking for another 15 minutes. Check the caramelization level and continue cooking for an additional 10–15 minutes as needed. -
Season and Deglaze:
Turn the heat to medium. Add minced garlic and cook for 1 minute. Stir in salt, pepper, tarragon, and thyme, and cook for another minute.
Remove from heat, add the brandy (off heat to avoid flare-up), return to heat, and cook until liquid evaporates (about 5 minutes). Stir in Worcestershire sauce. Remove from heat and set aside. -
Cook Mushrooms and Rice:
In a separate medium pot or large saucepan over medium-high heat, add the mushrooms dry (no butter or oil) and cook until browned, about 5–10 minutes.
Add the remaining butter and olive oil. Once melted, add the rice and stir/cook for 5 minutes to slightly brown the rice.
Stir in spinach and cook just until wilted, about 1 minute. -
Simmer Rice:
Add the chicken stock to the rice and bring to a simmer. Cover and reduce heat to low. Cook for 15 minutes. -
Finish the Filling:
Remove the lid and stir in the heavy cream and cooked chicken. Heat just until hot. -
Assemble the Casserole:
Spray a 9x13x3-inch casserole dish with nonstick kitchen spray. Pour in the rice mixture.
Top with the caramelized onions, then sprinkle with shredded Gruyère cheese.
-
Broil and Serve:
Broil until the cheese is melted, browned, and bubbly.
Serve immediately and enjoy!
Notes
-
Onions: Caramelizing onions properly takes time and patience but makes a huge difference in flavor.
-
Chicken: Rotisserie chicken saves time, but freshly cooked chicken also works great.
-
Cheese: Gruyère gives the classic French onion flavor, but you can substitute with Swiss cheese if needed.
-
Storage: Leftovers can be refrigerated for up to 3–4 days. Reheat gently in the oven or microwave.