French Onion Chicken and Rice Casserole — an easy one‑pan dinner with melty provolone and crispy fried onions

# What this dish is

French Onion Chicken and Rice Casserole translates the savory profile of French onion soup into a simple baked dinner. Uncooked long‑grain rice cooks in canned French onion soup plus broth while boneless skinless chicken breasts bake on top. A layer of sour cream under provolone cheese keeps the chicken creamy, and crispy fried onions add crunch at the finish.

# Why it works for weeknights

Prep takes about 10 minutes and everything bakes together in a 13x9 (9x13) baking dish at 350°F for 45 minutes. Because the rice cooks in the same pan, you avoid extra pots and most of the active cooking time. Ingredients are common pantry items and convenience products: canned French onion soup, a can of broth (beef or chicken), sour cream, a packet of onion soup mix, sliced provolone, and a cup of store‑made crispy fried onions.

# Ingredients you'll need (as used in the recipe)

• 1½ pounds boneless skinless chicken breasts, cut to about 1‑inch thickness
• 1 (10.5‑ounce) can Campbell's French Onion Soup
• 1 (14.5‑ounce) can beef broth or chicken broth
• 1 cup long‑grain rice (uncooked)
• ½ cup sour cream (can substitute Greek yogurt or French onion dip)
• 1 (1‑ounce) packet Lipton Onion Soup mix
• 6 slices provolone cheese
• 1 cup French's Crispy Fried Onions

# Step‑by‑step method

1. 1Preheat oven to 350°F and spray a 13x9x2‑inch baking dish with nonstick spray.

1. 1Arrange the chicken breasts on top of the rice mixture.
2. 2Spread ½ cup sour cream evenly over the chicken breasts.
3. 3Sprinkle the Lipton onion soup mix over the sour cream and chicken.
4. 4Top with 6 slices of provolone and then 1 cup French's Crispy Fried Onions.
5. 5Cover the baking dish tightly with foil (no gaps) and bake 45 minutes, or until the chicken reaches an internal temperature of 165°F.

• Trim or cut chicken so pieces are about 1‑inch thick for even cooking. Chicken thighs can be used if preferred.
• Tight foil cover is essential: trapping steam helps the rice cook through. Check the seal before baking.
• If you want more melting and browning on the cheese, remove foil for the last 5–10 minutes of baking.

# Variations and swaps

• Cheese: Gruyère or mozzarella can replace provolone.
• Dairy: Greek yogurt or prepared French onion dip can replace sour cream.
• Broth: Use chicken broth instead of beef if you prefer a lighter base.

# Storage and reheating

• Fridge: Store cooled leftovers in an airtight container for 3–5 days.

# Nutrition snapshot (recipe's computed estimate)

The recipe lists approximate per‑serving nutrition: about 615 calories, 49 g protein, 45 g carbohydrates, and 25 g fat with 936 mg sodium. Nutrition is an approximation and listed as such in the original recipe.

# When to make it

Choose this casserole when you want a no‑fuss, filling weeknight meal that uses pantry staples and minimal hands‑on time. It pairs simply with a green salad or steamed vegetables to balance the richness.