French Onion Chicken And Rice Casserole Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 15 minutes
Servings:
8 Servings
Ingredients
  • 5 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 3 pounds yellow onions, peeled, halved, and cut into ¼-inch thick slices
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry French white wine
  • 2 tablespoons balsamic vinegar
  • 1 ½ cups long-grain white rice
  • 2 cups baby spinach leaves
  • 3 cups chicken stock
  • 3 cups chopped cooked chicken
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 2 cups (8 ounces) shredded Gruyère cheese
Directions
  1. Preheat an oven to 425 F.
  2. Brush the inside of a 13 x 9-inch baking dish with 1 tablespoon olive oil.
  3. In a large heavy skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat.
  4. Add the onions, 1 teaspoon salt, and the pepper, and cook for about 30 minutes until deep golden brown, stirring occasionally.
  5. Deglaze the pan with the wine and balsamic vinegar and cook until most of the liquid has evaporated. Set the pan aside.
  6. Rinse and drain the rice in a fine mesh strainer to remove some of the starch.
  7. Heat the remaining olive oil and butter in a large, deep skillet or Dutch oven.
  8. Add the rice and cook and stir for 1 minute to toast the grains.
  9. Add the spinach and cook and stir just until wilted.
  10. Pour in the chicken stock and bring the mixture back to a simmer.
  11. Reduce the heat to low and cover the pot. Cook 20 minutes until the rice is tender and the liquid has been absorbed.
  12. Add the chicken, thyme, tarragon, and remaining salt. Stir to combine.
  13. Transfer the chicken and rice to the prepared baking dish.
  14. Layer on the caramelized onions.
  15. Top with the shredded Gruyère.
  16. Bake the French onion chicken and rice casserole for 10 minutes until the cheese has melted.
  17. Switch the oven to broil and continue to bake until the cheese is browned.
  18. Let the casserole sit for 10 minutes before serving.