Cream of Mushroom and French Onion Chicken and Rice Casserole

Step 1

Preheat oven to 350º F.

Step 2

For Chicken:

Step 3

In large frying pan, melt canola oil and butter, and get hot, but not smoking, over medium heat. Add chicken pieces and sear on each side for a few minutes until lightly golden browned. Remove to a plate and set aside.

Step 4

To Assemble:

Step 5

In medium to large mixing bowl, stir together soups, consommé, pepper and garlic powder until well combined. Stir in rice. Pour into oven-safe pan or baking dish, level rice evenly across the bottom of the pan with the back of a spoon, and top with chicken pieces.

Step 6

Cover tightly with lid or foil, and pop into the oven. Bake for 1 hour and 20 minutes. (*When rice is tender and most of the liquid is absorbed). Remove lid or foil, give the rice a little stir that's around the chicken pieces, and sprinkle top with french fried onions. Pop back into oven, uncovered, and bake until onions are golden browned, about 5 more minutes. Remove from oven, cover, and let rest for 15 minutes before serving. *Keep in mind that rice will cook just a little more, and sauce will thicken more while it's resting.