Chicken CASSEROLE Recipe | ONE-PAN French Onion Chicken & Rice

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive than cheddar.

Combine Montreal chicken seasoning, garlic salt, pepper, onion powder, and 1/2 teaspoon chicken and beef bouillon powder in a bowl to create a seasoning blend.

Season 1.5 to 2 lbs of boneless skinless chicken thighs with half of the seasoning blend.

In a preheated pan with cooking oil, brown the chicken thighs, flipping them once they start to brown.

Sprinkle the remaining seasoning blend over the chicken thighs while they brown.

Remove the browned chicken thighs from the pan and set aside in a clean bowl.

Add 1 large sliced yellow onion to the pan and sauté to pick up flavor from the bottom, cooking until softened.

Add 14.5 oz can of beef broth and 10.5 oz can of French onion soup to the pan, mixing to combine and pick up fond.

Stir in 1/4 teaspoon dried thyme and mix well.

Turn off the heat and add 1 and 1/4 cups of pre-rinsed long grain rice and thawed green beans to the pan, mixing everything together.

Add the browned chicken thighs back into the pan, ensuring they are evenly distributed.

Top the chicken with sliced mozzarella cheese.

Preheat the oven to 365°F.

Cover the pan with aluminum foil that has been sprayed with cooking oil to prevent sticking.

Bake for 55 minutes, then remove the foil and top with crispy fried onions.

Continue baking for an additional 2 to 5 minutes until the top is crispy.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens