Tender chicken and caramelized onions baked with creamy sauce, cheese, and fluffy rice in a comforting casserole.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
→ Grains
04 - 1 cup long-grain white rice, uncooked
→ Dairy
05 - 1/2 cup sour cream
06 - 1 1/2 cups shredded Gruyère or Swiss cheese, divided
07 - 2 tablespoons unsalted butter
→ Liquids
08 - 2 cups low-sodium chicken broth
09 - 1 can (10.5 oz) condensed French onion soup
→ Spices & Seasonings
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large skillet over medium-low heat, melt butter. Add sliced onions and cook, stirring frequently, until deeply golden and caramelized, about 15 to 18 minutes. Add minced garlic and thyme during the last 2 minutes of cooking.
03 - In a large mixing bowl, combine caramelized onions, uncooked rice, chicken broth, condensed French onion soup, salt, and pepper. Stir in sour cream and half of the shredded cheese until well mixed.
04 - Fold chicken pieces evenly into the mixture. Transfer the entire mixture to the prepared baking dish, spreading it out evenly.
05 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove the foil, sprinkle the remaining shredded cheese evenly on top, and bake uncovered for an additional 15 minutes, or until rice is tender and cheese is melted and bubbling.
07 - Allow the casserole to rest for 5 minutes before serving. Garnish with additional thyme if desired.
