French Onion Chicken Casserole
This French onion chicken casserole layers tender rotisserie chicken and rice with a rich caramelized onion sauce, topped with melted provolone and crispy fried onions for a comforting one-dish meal.
This French onion chicken casserole layers tender rotisserie chicken and rice with a rich caramelized onion sauce, topped with melted provolone and crispy fried onions for a comforting one-dish meal.
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In a large pan over medium heat, melt the salted butter. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until deeply caramelized and browned.
Stir in the all-purpose flour and cook for about a minute.
Gradually pour in the beef broth, stirring constantly to create a smooth sauce.
Add the shredded rotisserie chicken, Worcestershire sauce, garlic powder, black pepper, and salt. Stir everything together until well combined.
Fold in the cooked white rice and mix until fully incorporated.
Transfer the mixture to a 9x13 inch baking dish and spread it into an even layer.
Arrange the provolone cheese slices over the top, covering the entire surface.
Sprinkle the Italian seasoning and crispy fried onions over the cheese.
Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool for a few minutes, and serve hot.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 10–15 minutes until warmed through. Freeze (before baking) for up to 3 months; add 5–10 minutes to baking time when baking from frozen.
large pan (for caramelizing onions) · 9x13 inch baking dish
Yes. Assemble the casserole up to step 8, cover with foil, and refrigerate for up to 24 hours. Bake at 350°F for 25–30 minutes, checking that the cheese is melted and bubbly.
Use 3 cups of shredded cooked chicken from poached, roasted, or canned chicken (drained). Texture and flavor will vary slightly but the casserole will work.
Cook for 15–20 minutes over medium heat, stirring occasionally, until the onions are deeply browned and sweet. Don't rush this step; it's crucial for flavor.
Yes. Use Swiss, gruyere, or cheddar in equal amounts. Provolone gives a mild, slightly tangy flavor; other cheeses will alter the taste profile.
Bake at 350°F for about 20 minutes until the cheese is melted and bubbly. The edges may brown slightly. If the top isn't bubbly, bake an additional 2–3 minutes.
