French Onion Chicken Orzo Casserole

My French onion chicken orzo casserole is one of those cozy, flavor-packed dishes I love to make when I’m craving something hearty yet elegant. It combines the rich, caramelized flavor of French onion soup with tender chicken, creamy orzo, and melted cheese—all baked together into one comforting, golden dish. I love how every bite delivers that deep, savory onion flavor balanced with creamy textures and just the right amount of gooey cheese.

Why You’ll Love This Recipe

I love this casserole because it turns simple ingredients into something special. The caramelized onions add a rich, sweet depth, while the chicken and orzo make it satisfying and filling. It’s creamy, cheesy, and comforting—perfect for chilly evenings or family dinners. It feels gourmet but comes together easily, and it makes the whole house smell amazing while it bakes.

Ingredients

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

• 2 cups cooked chicken (shredded or diced)

• 1 cup uncooked orzo pasta

• 3 large yellow onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 cups chicken broth

• 1 cup milk or heavy cream

• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

• 2 cloves garlic, minced

• 1 cup shredded Gruyère cheese (or Swiss cheese)

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh parsley (for garnish, optional)

Directions

1. I start by caramelizing the onions. In a large skillet, I heat butter and olive oil over medium-low heat, then add the sliced onions. I cook them slowly for about 25–30 minutes, stirring occasionally, until they turn deep golden brown and sweet.

2. I add the minced garlic and thyme, cooking for another minute until fragrant.

3. I stir in the uncooked orzo, letting it toast lightly for 1–2 minutes to soak up the onion flavor.

4. I pour in the chicken broth and milk, stirring well, and bring the mixture to a gentle simmer.

5. I add the cooked chicken, season with salt and pepper, and stir everything together until well combined.

6. I transfer the mixture to a lightly greased baking dish and top it with Gruyère and Parmesan cheese.

7. I bake at 375°F (190°C) for 20–25 minutes, until the top is bubbly and golden brown.

8. I let it cool for a few minutes before serving, then garnish with fresh parsley for a pop of color.

Servings and Timing

This recipe makes about 4–6 servings and takes around 20 minutes to prep and 25 minutes to bake.

Variations

• Mushroom Twist: I add sautéed mushrooms along with the onions for extra umami flavor.

• Lighter Version: I use milk instead of cream and reduced-fat cheese for a lighter but still creamy casserole.

• Herb Lovers’ Casserole: I add rosemary or sage for more earthy depth.

• Cheese Swap: I sometimes use mozzarella or provolone if I don’t have Gruyère.

• Broccoli Chicken Orzo Bake: I mix in small broccoli florets for extra veggies.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through, or I microwave individual portions until hot. If it thickens too much, I stir in a splash of milk or broth before reheating to bring back its creamy texture.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken for convenience—it adds great flavor and saves time.

Can I make this casserole ahead of time?

Absolutely. I prepare everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When I’m ready, I bake it straight from the fridge, adding 5–10 extra minutes to the baking time.

Can I use rice instead of orzo?

Yes, I can use cooked rice instead of orzo. I just reduce the baking time slightly since the rice is already cooked.

What cheese works best for this recipe?

Gruyère gives that classic French onion flavor, but Swiss, provolone, or mozzarella all melt beautifully.

How can I make this dish vegetarian?

I skip the chicken and use vegetable broth instead of chicken broth. I sometimes add sautéed mushrooms or lentils for extra protein.

Conclusion

My French onion chicken orzo casserole is the ultimate comfort dish—a creamy, cheesy, and flavorful meal that always feels special. I love how the caramelized onions give it that deep, savory sweetness, and the orzo makes it perfectly hearty. It’s the kind of cozy meal that brings everyone to the table and leaves no leftovers behind—pure comfort with a touch of French flair.