Name: French Onion Chicken Orzo Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup orzo pasta; 2 tablespoons olive oil or butter; 2 large onions, thinly sliced; 2 cloves garlic, minced; 2 cups cooked, shredded or diced chicken; 2 cups chicken broth; 1/2 cup milk or cream; 1/2 teaspoon thyme (dried or fresh); Salt and pepper to taste; 1 cup shredded Gruyère cheese; 1/4 cup grated Parmesan cheese; Optional: chopped parsley for garnish

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This French Onion Chicken Orzo Casserole is one of my favorite cozy dinners—it’s creamy, savory, and full of that rich caramelized onion flavor I love from French onion soup. With tender chicken, pasta-like orzo, and melted cheese baked into every bite, it’s a comforting one-pan meal that’s perfect for chilly nights or when I need something satisfying and simple.

Why You’ll Love This Recipe

I love this casserole because it brings all the flavor of a classic French onion dish into a hearty, family-friendly dinner. The sweet caramelized onions melt right into the sauce, the chicken adds protein, and the orzo makes it feel like comfort food. Plus, it’s all baked together with gooey cheese on top—what’s not to love? It’s also great for leftovers, and it reheats beautifully. 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 breast or thighs (cooked and shredded or cubed)
Orzo pasta
Yellow onions (thinly sliced)
Butter
Olive oil
Garlic (minced)
Beef broth or chicken broth
Heavy cream or half-and-half
Gruyère cheese or mozzarella (shredded)
Parmesan cheese (grated)
Thyme (fresh or dried)
Salt and pepper
Optional: white wine (for deglazing), fresh parsley (for garnish)

Directions

I start by heating butter and olive oil in a large skillet or Dutch oven over medium-low heat. I add the sliced onions and cook them slowly, stirring often, until they’re golden and caramelized—about 20–25 minutes.
I stir in the garlic and thyme, cooking for another minute. If I’m using white wine, I pour a splash in to deglaze the pan and let it reduce slightly.
I stir in the uncooked orzo and toast it for 1–2 minutes.
I pour in the broth and cream, bring it to a gentle simmer, and stir in the cooked chicken. I season it with salt and pepper to taste.
Once everything is combined, I transfer the mixture to a greased baking dish if not using an oven-safe pan.
I top it with shredded Gruyère and parmesan cheese, then bake at 375°F (190°C) for about 20–25 minutes, until bubbly and golden on top.
I let it rest for 5–10 minutes before serving and garnish with parsley if I have it.

Servings and timing

This recipe makes about 4–6 servings. It takes about 25 minutes to prep (mostly for caramelizing the onions) and 25 minutes to bake, so I usually have it ready in about 50–55 minutes total.

Variations

Sometimes I swap the orzo for rice or small pasta shells. I’ve also used rotisserie chicken to save time, and it works great. When I want extra richness, I stir in a little sour cream or cream cheese before baking. And if I want to make it vegetarian, I skip the chicken and add sautéed mushrooms instead for a meaty texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the microwave or oven at 325°F until hot. If it thickens too much, I stir in a splash of broth or cream to loosen it up. It also freezes well—I cool it completely, portion it into freezer containers, and thaw overnight before reheating. French Onion Chicken Orzo Casserole

FAQs

Can I make this casserole ahead of time?

Yes, I assemble everything, cover it, and refrigerate before baking. When I’m ready, I bake it covered for 15 minutes, then uncovered until bubbly and golden.

What kind of cheese works best?

I love Gruyère for its classic French onion flavor, but mozzarella, Swiss, or provolone all melt beautifully. Parmesan adds a salty finish on top.

Do I have to caramelize the onions?

Caramelizing adds deep flavor, but if I’m short on time, I cook the onions until soft and lightly golden. It still turns out delicious.

Can I use uncooked chicken?

I prefer using cooked chicken for this recipe, but if I use raw, I dice it and cook it fully in the pan before adding the orzo and liquid.

How do I keep the orzo from overcooking?

I keep the liquid ratio balanced and bake just until the orzo is tender. If I prep the dish ahead, I slightly undercook the orzo on the stove so it finishes perfectly in the oven.

Conclusion

French Onion Chicken Orzo Casserole is the perfect mix of comfort and elegance—rich caramelized onions, creamy pasta, and tender chicken all baked under a blanket of cheese. It’s a one-dish dinner that feels special but doesn’t take a ton of effort. Whether I’m feeding the family or just treating myself, it’s always a warm and satisfying choice.