Can I make French Onion Chicken and Rice ahead of time?

Yes, but it tastes best freshly baked. You can prepare the components ahead and assemble later if needed.

Can I use frozen spinach?

Yes. Just thaw it completely and squeeze out the excess water before adding it to the casserole.

Can I swap the brandy?

Yes. White wine or extra chicken stock both work, though the flavor will change slightly.

Can I use a different cheese?

You can, but Gruyère gives the most classic French onion result.

Why does this dish work so well for Meals For Large Families?

Because it stretches easily, tastes rich, and uses ingredients that feed a crowd without feeling plain.

Easy French Onion Chicken and Rice for Large Family Dinners

Description

This French Onion Chicken and Rice casserole combines caramelized onions, tender chicken, mushrooms, spinach, creamy rice, and melted Gruyère for a rich, cozy dinner with classic French onion flavor.

Ingredients

Scale

3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
3 pounds sweet onions, halved and sliced into thick pieces with the grain
1 tablespoon fresh garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/3 cup brandy or white wine
1 tablespoon Worcestershire sauce
8 ounces button mushrooms, sliced
1 1/2 cups uncooked white rice
2 cups packed baby spinach
3 cups chicken stock
1 cup heavy cream
3 to 4 cups cooked chicken, torn into bite-sized pieces
4 ounces Gruyère Swiss cheese, shredded

Instructions

Heat 2 tablespoons of the butter together with 2 tablespoons of the olive oil in a large nonstick skillet with high sides over medium-low heat.
Cut the onions in half from top to bottom, then slice them into thick half-moon pieces along the grain. Add the onions to the skillet.
Let the onions cook without stirring for 15 minutes. Then stir them and continue cooking for another 15 minutes. Check the color and texture. If they still need more time, cook them another 10 to 15 minutes, or longer if needed, until they soften and caramelize well.
Increase the heat to medium. Add the minced garlic and cook for 1 minute.
Stir in the salt, black pepper, dried tarragon, and dried thyme. Cook for another minute so the herbs bloom.
Remove the pan from the heat before adding the brandy or wine. This helps prevent splattering or flareups. Stir it in and cook until the liquid disappears, about 5 minutes.
Mix in the Worcestershire sauce, then transfer the onion mixture to a bowl and set it aside.
In a medium pot or large saucepan over medium-high heat, add the mushrooms dry, without any butter or oil. Cook them until they brown and release moisture, about 5 to 10 minutes.
Add the remaining butter and olive oil. Once the fat melts, stir in the rice and cook for about 5 minutes, stirring often so the rice lightly toasts.
Add the spinach and stir just until it wilts, about 1 minute.
Pour in the chicken stock and bring everything to a gentle simmer. Lower the heat, cover the pot, and cook for 15 minutes.
Remove the lid and stir in the heavy cream and cooked chicken. Heat just until everything is hot.
Lightly coat a 9x13x3-inch casserole dish with cooking spray. Pour the rice mixture into the dish and spread it evenly.
Spoon the caramelized onions over the top.
Sprinkle the shredded Gruyère evenly across the surface.
Place the casserole under the broiler just until the cheese melts, browns lightly, and bubbles.
Serve immediately while the top is hot and the cheese is still melty.

Notes

French Onion Chicken and Rice tastes best fresh from the oven.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat single portions in the microwave.
Do not freeze this casserole, since the rice tends to become mushy after thawing.

Nutrition

Calories: 461
Sugar: 9.9g
Fat: 25.1g
Carbohydrates: 31.9g
Protein: 26.2g
Cholesterol: 92.7mg