French Onion Chicken Rice (Printer-Friendly)
Creamy chicken and rice bake with caramelized onions and crispy potato chip topping.
# The Ingredients You'll Need:
→ Dairy and Cream Base
01 -
1 tbsp unsalted butter
02 -
1 (8 oz) package cream cheese, softened
03 -
¾ cup whole-milk plain Greek yogurt
→ Vegetables and Aromatics
04 -
2 large yellow onions, thinly sliced (approx. 6 cups)
→ Seasonings
05 -
½ tsp salt
06 -
½ tsp ground black pepper
07 -
½ tsp onion powder
08 -
¼ tsp garlic powder
09 -
¼ tsp cayenne pepper
→ Protein and Grain
10 -
3 cups shredded cooked chicken breast
11 -
2 cups cooked long-grain brown rice
→ Topping and Garnish
12 -
1½ cups coarsely crushed crinkle-cut potato chips
13 -
Chopped fresh chives for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F. Lightly coat an 8-inch square (2-quart) baking dish with cooking spray and set aside.
02 -
Melt butter in a large nonstick skillet over medium heat. Add sliced onions and cook, stirring occasionally, until translucent and beginning to brown, about 20 minutes. Reduce heat to medium-low and continue cooking, stirring frequently, until onions are deeply browned and very tender, 15 to 20 minutes. Remove from heat.
03 -
In a large bowl, combine cream cheese, Greek yogurt, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Using an electric mixer on medium speed, beat until smooth, approximately 1 minute.
04 -
Fold shredded chicken, cooked rice, and caramelized onions into the cream cheese mixture until evenly incorporated.
05 -
Spoon the mixture into the prepared baking dish. Evenly sprinkle crushed potato chips over the top and cover with foil. Bake covered until bubbly, about 30 minutes. Remove the foil and continue baking until the topping is golden and crispy, approximately 10 minutes.
06 -
Remove from oven and garnish with chopped fresh chives as desired before serving.
# Extra Tips:
01 -
To prepare in advance, complete steps through caramelizing onions, then refrigerate up to 2 days or freeze up to 1 month. Thaw in refrigerator overnight before baking.