🧅 For the Caramelized Onions:
• 3 large yellow onions, thinly sliced
• 3 tbsp butter
• 1 tsp brown sugar (helps caramelization!)
• ½ tsp salt
🍗 For the Casserole:
• 1 ½ cups uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 (10.5 oz) can cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• ½ tsp black pepper
• 1 ½ lbs boneless chicken thighs (or breasts), cubed
• 1 ½ cups shredded Gruyère cheese (or Swiss)
• ½ cup grated Parmesan
• Fresh parsley (garnish)
👩🍳 Step-by-Step (Set It & Forget It!)
1. Caramelize the Onions
① Melt butter in a skillet over medium-low heat.
② Add onions, sugar, and salt. Cook 25-30 mins, stirring occasionally, until deep golden brown.
2. Layer the Casserole
① Preheat oven to 375°F (190°C). Grease a 9x13” baking dish.
② Spread uncooked rice evenly in the dish. Top with chicken cubes.
③ In a bowl, whisk broth, cream, soup, Worcestershire, thyme, and pepper. Pour over chicken.
④ Spread caramelized onions on top.
3. Bake & Cheese It Up!
⏰ Cover with foil and bake 35 mins.
🔴 Uncover, sprinkle with Gruyère and Parmesan, then bake 15 more mins until bubbly and golden.
4. Rest & Serve!
🍽️ Let stand 5 mins (rice absorbs extra liquid!). Garnish with parsley.
💡 Pro Tips for Perfection
🔥 Extra flavor? Deglaze onions with ½ cup white wine before adding.
🍚 Crispier top? Broil 2-3 mins at the end.
⏳ Meal prep? Assemble (unbaked) and refrigerate for up to 24 hours.
🌿 Herb twist? Swap thyme for rosemary or herbes de Provence.