Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs (cut into chunks or shredded); 2 tbsp butter; 1 tbsp olive oil; 2 large yellow onions, thinly sliced; 2 cloves garlic, minced; 1 tsp fresh thyme (or 1/2 tsp dried); 1 cup orzo pasta; 2 cups chicken broth; 1/2 cup heavy cream or milk; 1 1/2 cups shredded Gruyère or Swiss cheese, divided; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Optional topping: crispy fried onions or extra cheese

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French Onion Chicken Orzo Casserole is a cozy, one-dish meal that brings the rich flavor of French onion soup into a creamy, cheesy casserole. I combine tender chicken, caramelized onions, and orzo pasta in a savory broth, then bake it all together with gooey melted cheese on top. It’s comfort food at its finest — and it all comes together with simple ingredients.

Why You’ll Love This Recipe

I love this casserole because it tastes like something fancy but is easy enough for a weeknight dinner. The caramelized onions bring that deep, savory flavor you expect from French onion soup, and the orzo soaks up all the delicious juices. Add in melty cheese and juicy chicken, and I’ve got a hearty, satisfying meal with very little fuss. French Onion Chicken Orzo Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (cut into chunks or shredded)
butter
olive oil
yellow onions (thinly sliced)
garlic (minced)
fresh thyme (or dried)
orzo pasta
chicken broth
heavy cream or milk
shredded Gruyère or Swiss cheese
Parmesan cheese
salt and pepper
optional topping: crispy fried onions or more cheese

Directions

I start by preheating the oven to 375°F (190°C).
In a large skillet or Dutch oven, I heat olive oil and butter over medium heat, then add the sliced onions and cook slowly until deeply golden and caramelized — about 25–30 minutes.
I stir in the garlic and thyme and cook for another minute.
I add the chicken, season with salt and pepper, and cook until lightly browned (or I use pre-cooked shredded chicken to save time).
I stir in the orzo, chicken broth, and cream, and bring the mixture to a gentle simmer.
I stir in half the shredded cheese until melted, then transfer everything to a greased baking dish (if not using an oven-safe skillet).
I top with the remaining cheese (and crispy fried onions if using) and bake uncovered for 20–25 minutes, or until the orzo is tender and the top is golden and bubbly.
I let it sit for 5 minutes before serving so it thickens slightly.

Servings and timing

This recipe serves 4–6 people. Caramelizing the onions takes the most time, about 30 minutes, with an additional 15 minutes of prep and 25 minutes to bake. I usually have it ready in around 1 hour and 10 minutes. French Onion Chicken Orzo Casserole

Variations

I use rotisserie chicken or leftover cooked chicken for faster prep.
I sometimes add mushrooms with the onions for extra depth.
For a lighter version, I use milk instead of cream and go easy on the cheese.
I switch up the cheese with mozzarella or white cheddar when I want a different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or in the oven at 350°F (175°C) until heated through. If the casserole thickens too much, I stir in a splash of broth or milk to bring back the creaminess.

FAQs

Can I make this ahead of time?

Yes, I assemble the casserole (up to the point before baking), cover it, and refrigerate it for up to 24 hours. I add a few minutes to the baking time if it’s coming straight from the fridge.

Can I use rice instead of orzo?

I can, but I adjust the liquid and cooking time since rice absorbs differently. Cooked rice can also be stirred in before baking as a shortcut.

Is this casserole freezer-friendly?

Yes — I freeze it before baking, tightly covered, for up to 2 months. I thaw it overnight in the fridge before baking.

What can I serve with this casserole?

I usually pair it with a simple green salad, roasted veggies, or garlic bread to round out the meal.

Can I skip the cream?

Yes, I’ve made it with just broth, and it’s still tasty — just less creamy. A splash of milk or plain Greek yogurt can also help lighten it up.

Conclusion

French Onion Chicken Orzo Casserole is a comforting, flavorful dish that turns a classic soup into a cheesy, satisfying bake. I love how the onions melt into the sauce, the orzo adds heartiness, and the whole thing comes together in one cozy, bubbling pan. It’s the kind of meal I crave on chilly nights — rich, warm, and full of flavor.