Description
Inspired by the deep, comforting flavors of French onion soup, this creamy chicken and rice casserole is packed with caramelized onions, Gruyère cheese, tender chicken, and savory herbs. It’s a cozy, crowd-pleasing one-dish meal that feels fancy but is easy enough for a weeknight.
Ingredients
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3 tablespoons butter, divided
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3 tablespoons extra virgin olive oil, divided
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3 pounds sweet onions (about 4 large), halved and thickly sliced
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1 tablespoon minced garlic
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1½ teaspoons kosher salt
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½ teaspoon freshly ground black pepper
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1 teaspoon dried tarragon
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1 teaspoon dried thyme
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⅓ cup brandy or white wine
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1 tablespoon Worcestershire sauce
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8 ounces button mushrooms, sliced
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1½ cups uncooked white rice
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2 cups baby spinach, packed
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3 cups chicken stock
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1 cup heavy cream
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3–4 cups cooked chicken, torn into bite-sized pieces
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4 ounces Gruyère cheese, shredded
Instructions
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Caramelize the Onions:
In a large pot or skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add sliced onions and cook, stirring occasionally, for about 15 minutes until they begin to caramelize and soften. -
Add Aromatics and Deglaze:
Stir in garlic, salt, pepper, tarragon, and thyme. Cook for 1 minute, then add brandy (or white wine) and Worcestershire sauce. Simmer until most of the liquid evaporates. -
Cook the Mushrooms:
In a separate pan, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Sauté sliced mushrooms until golden brown. Add them to the onion mixture. -
Combine with Rice and Spinach:
Stir in the uncooked rice and baby spinach. Once the spinach wilts slightly, add chicken stock and heavy cream. Bring to a gentle simmer. -
Add Chicken and Transfer:
Fold in the cooked chicken and mix everything until well combined. Transfer mixture into a buttered 9×13-inch baking dish. -
Top and Bake:
Sprinkle shredded Gruyère cheese evenly over the top. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10–15 minutes, or until bubbling and golden on top.
Notes
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For best flavor, take your time with the onions—deep caramelization makes all the difference.
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Swap Gruyère for Swiss or provolone if needed, though Gruyère offers the best nutty flavor.
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Rotisserie chicken is a great shortcut for this recipe.
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This dish can be prepped ahead and refrigerated. Just add an extra 10 minutes to the baking time if cooking from cold.
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Leftovers store well and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American / French-inspired