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Onion Chicken & Rice Recipe

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★★★★★

4.8 from 131 reviews

A comforting and flavorful Onion Chicken & Rice casserole featuring sweet caramelized onions, tender chicken, creamy spinach-infused rice, and melted Gruyere cheese, perfect for a hearty family dinner.

Ingredients

Scale

Fats and Oils

  • 3 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil, divided

Vegetables and Aromatics

  • 3 pounds sweet onion (about four large onions), cut in half and sliced with the grain into thick slices
  • 1 tablespoon fresh garlic, minced
  • 8 ounces button mushrooms, sliced
  • 2 cups baby spinach, packed (about 2–3 ounces in weight)

Rice and Stock

  • 1 ½ cups white uncooked rice
  • 3 cups chicken stock (from homemade or boxed)

Herbs and Seasonings

  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dry tarragon
  • 1 teaspoon dry thyme
  • 1 tablespoon Worcestershire sauce

Liquids and Extras

  • 1/3 cup brandy or white wine
  • 1 cup heavy cream

Proteins and Cheese

  • 3–4 cups cooked chicken torn into bite sized pieces (from cooking your own chicken or rotisserie)
  • 4 ounces Gruyere Swiss cheese, shredded

Instructions

  1. Prepare the caramelized onions: Melt two tablespoons of butter with two tablespoons of olive oil in a large nonstick high-sided skillet over medium-low heat. Slice the onions in half vertically then into thick half-moon slices with the grain. Add the onions to the pan and cook untouched for 15 minutes, then stir and cook for another 15 minutes. Continue to cook for an additional 10-15 minutes or until the onions are deeply caramelized.
  2. Add aromatics and seasoning: Turn heat to medium and add minced garlic; cook for one minute. Then add salt, pepper, tarragon, and thyme, cooking for another minute to release the aromatics.
  3. Deglaze with brandy: Remove the pan from heat and add the brandy or white wine carefully to avoid flare-ups. Let cook until the liquid evaporates, about five minutes.
  4. Add Worcestershire and set onion mixture aside: Stir in Worcestershire sauce into the caramelized onions and remove from heat.
  5. Cook mushrooms: In a medium pot or large saucepan over medium-high heat, add mushrooms without any butter or oil and cook until browned, about 5-10 minutes.
  6. Add fats and rice: Add the remaining butter and olive oil to the browned mushrooms. Once melted, add the rice and stir, cooking for five minutes to lightly brown the rice and develop flavor.
  7. Wilt spinach: Add the spinach and cook just until wilted, about one minute.
  8. Add stock and cook rice: Pour in the chicken stock and bring the mixture to a simmer. Lower heat to low, cover, and cook the rice for 15 minutes.
  9. Combine cream and chicken: Remove the lid, stir in the heavy cream and cooked chicken pieces, heating gently just until hot.
  10. Assemble casserole: Spray a 9x13x3-inch casserole dish with kitchen pan spray. Pour the rice and chicken mixture into the dish, then evenly top with the caramelized onion mixture.
  11. Add cheese and broil: Sprinkle shredded Gruyere Swiss cheese over the top. Broil the casserole just until the cheese is melted, bubbly, and browned, watching carefully to prevent burning.
  12. Serve: Remove from the oven and serve immediately while warm and gooey.

Notes

  • Caramelizing the onions low and slow is key for deep, sweet flavor; patience pays off.
  • Use pre-cooked rotisserie chicken for a time-saving option.
  • Brandy can be substituted with dry white wine or additional broth if preferred.
  • Broiling time varies by oven; watch closely to avoid burning the cheese.
  • This dish can be prepared ahead up to the point before broiling and refrigerated, then broiled before serving.

Keywords: Onion Chicken Rice casserole, caramelized onions, creamy chicken rice, Gruyere cheese bake, comfort food

Find it online: https://deliciousdishspot.com/onion-chicken-and-rice-recipe/