French Onion Chicken and Rice Bake
A quick and easy weeknight casserole made with rotisserie chicken, rice, and French onion dip.
Equipment
- 6-quart saucepot
- Mixing Bowls
- Rotary Cheese Grater
- 9x13-inch Baking Dish
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 9x13-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. This recipe uses refrigerated sour cream French onion dip such as Helluva Good Dip, Dean's Dip, Kraft Dip, or Barber's Dip. Walmart also sells a Great Value refrigerated French Onion Dip. If you can't find the dip, substitute sour cream and a tablespoon of onion soup mix. I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
Nutrition
Serving: 1casseroleCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg
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