French Onion Chicken and Rice Bake
A deliciously creamy and cheesy French Onion Chicken and Rice Bake perfect for any family meal.
Equipment
- 9x13-inch baking pan
- Medium saucepan
- large bowl
Ingredients
- 2 cups instant white rice
- 2 cups water
- 2 cups cooked chopped chicken about half of a rotisserie chicken
- 1 cup refrigerated sour cream French onion dip
- 1 can Unsalted Cream of Chicken Soup 10.5-oz
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup French Fried Onions
Instructions
- Preheat oven to 350ºF. Spray a 9×13-inch pan with cooking spray. Set aside.
- In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
- In a large bowl, combine chicken, chicken soup, French onion dip, cheddar cheese, chicken broth and cooked rice. Spread into prepared pan. Top with French Fried Onions.
- Bake for 20-25 minutes, until cheese is melted and bubbly.
Notes
Can substitute 4 cups of any cooked rice for the minute rice and water. Can make in advance and refrigerate or freeze for later. To bake after freezing, thaw completely and bake as directed above.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg
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