Name: French Onion Chicken Orzo Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 1 pound boneless, skinless chicken breasts, diced; 2 cups orzo pasta; 3 cups low-sodium chicken broth; 1 cup shredded Gruyère cheese; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil

Hey y'all! If you're craving a cozy, flavorful, and downright irresistible meal, this French Onion Chicken Orzo Casserole is a must-try. Imagine the rich, caramelized flavors of classic French onion soup combined with tender Chicken, al dente orzo, and bubbly cheese—all in a single dish. It's perfect for family dinners, potlucks, and those nights when you want all the comfort with half the fuss. Let’s get cooking!

Why You'll Love This

Combines the savory depth of French onion soup with satisfying Chicken and pasta.
Easy to make ahead—perfect for busy weeknights or meal prepping.
Creamy, cheesy texture that’s both comforting and crowd-pleasing.
Bake-and-serve simplicity means fewer dishes and more enjoyment.
Delicious leftovers, if you’re lucky enough to have any!

Ingredients

2 large yellow onions, thinly sliced
2 tablespoon unsalted butter
1 tablespoon olive oil
2 teaspoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 cloves garlic, minced
¼ cup dry white wine (or chicken broth)
1 ½ cups uncooked orzo
2 cups cooked chicken, shredded (rotisserie works great!)
2 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded Gruyère cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
½ cup crispy fried onions (for topping)
Chopped parsley (for garnish, optional)

Directions

1. Caramelize the Onions

In a large skillet over medium heat, melt the butter and olive oil.
Add sliced onions and cook, stirring often, for 25–30 minutes, until deep golden brown and caramelized. Don’t rush this step—it’s worth it!
Add garlic and thyme; sauté for 1 minute until fragrant.
Pour in the white wine, scraping any browned bits, and cook for 2–3 minutes until most of the liquid evaporates.

2. Assemble the Casserole

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
In a large bowl, combine caramelized onions, cooked chicken, uncooked orzo, chicken broth, heavy cream, Worcestershire sauce, mozzarella, half the Gruyère, half the Parmesan, salt, and pepper. Mix well.
Pour mixture into the prepared casserole dish. Sprinkle the remaining Gruyère and Parmesan over the top.

3. Bake to Perfection

Cover the dish with foil and bake for 30 minutes.
Uncover, scatter crispy fried onions on top, and bake for 10–15 minutes more, until bubbly and golden.
Let cool for 5 minutes. Garnish with chopped parsley and serve warm.

Notes

Don’t skip caramelizing the onions fully—this builds all the signature flavor.
You can substitute rotisserie chicken for ultra-fast prep.
Add an extra splash of broth before baking if the mixture looks too thick.

Variations

Mushroom Addition: Add 1 cup sliced mushrooms to the onions for earthier depth.
Spinach Upgrade: Stir in 2 cups of fresh spinach before baking for extra greens.
Swap the Cheese: Substitute Swiss or fontina for Gruyère for a different cheesy flavor.

Required Equipment

Large skillet
Mixing bowl
9x13-inch casserole dish
Aluminum foil
Wooden spoon or spatula

Storage Instructions

Let the casserole cool completely, then cover tightly or transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Reheat covered in a 350°F (175°C) oven until hot, or microwave single servings for 2–3 minutes.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad tossed in vinaigrette.
Pair with crusty French bread to soak up all the creamy sauce.
A glass of dry white wine or sparkling water makes a refreshing accompaniment.

Pro Tips

Allow the onions plenty of time—low and slow yields the best flavor.
Mix the cheese into the hot onions to ensure even melting before baking.
Let the finished casserole rest for 5–10 minutes so it sets up for easy serving.

FAQ

Can I make this casserole ahead of time?: Absolutely! Assemble, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if cold.
Can I use rice or another pasta?: Yes, you can substitute another small pasta shape; if using rice, cook it before mixing it in, as it won’t cook the same as orzo.
Is there a lighter version?: You can swap half-and-half for the heavy cream and use reduced-fat cheese for a lighter (yet still tasty) option.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes