I can't really pinpoint why this wasn't a hit. There was something about the French onion dip. I guess I expected more "onion" flavor. The majority of the flavor came from crunch onions on top.
Anyhow, the leftovers will go into the freezer for the Pantry Goat.
French Onion Chicken and Rice Casserole
Recipe from Spicy Southern Kitchen
Serves 6
- 2 c instant white rice
- 2 c water
- 3 c chopped rotisserie chicken
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 (10.75-ounce) can condensed cream of chicken or cream of mushroom soup
- 1 c refrigerated French onion dip
- 2/3 c chicken broth
- 1 c shredded sharp cheddar cheese
- 4 slices Provolone cheese
- 2/3 c French fried onions
Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
Bring water to a boil in a medium sauce pan. Add instant rice, place the lid on the pan and remove from heat. Let sit 5 minutes.
In a large bowl, stir together chicken, paprika, black pepper, condensed soup, French onion dip, chicken broth, cheddar cheese and rice.
Transfer mixture to prepared baking dish.
Place cheese slices on top and sprinkle with French fried onions.
Bake uncovered for 20 to 25 minutes.
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