This French Onion Chicken Orzo Casserole is a comforting, one-dish meal packed with flavor and creamy texture. I love how it brings together tender shredded chicken, caramelized onions, melted cheese, and creamy orzo pasta in one bubbling, golden casserole dish. It’s cozy, hearty, and perfect for family dinners or meal prep.
Why You’ll Love This Recipe
I love this recipe because it delivers all the rich, savory flavor of French onion soup but in a satisfying, cheesy casserole form. The orzo pasta soaks up all the delicious broth and cheese, and the caramelized onions add a naturally sweet depth. Plus, it’s simple enough for a weeknight meal but comforting enough for a special occasion. It’s also great for feeding a crowd or having leftovers for the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 tablespoons butter
3 large yellow onions, thinly sliced
1 teaspoon sugar
4 cloves garlic, minced
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt and black pepper, to taste
1 cup dry white wine (or chicken broth)
1½ cups uncooked orzo pasta
2 cups cooked shredded chicken
2½ cups chicken broth
1 cup heavy cream
1½ cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish, optional)
Directions
I start by heating olive oil and butter in a large skillet over medium heat. Then I add the sliced onions and sugar, cooking them down for about 20–25 minutes until they’re deeply golden and caramelized, stirring frequently.
I stir in the garlic and thyme and cook for another 1–2 minutes until fragrant.
Next, I deglaze the pan with white wine, scraping up all the browned bits. I let it simmer for 3–4 minutes until reduced slightly.
I preheat the oven to 375°F (190°C).
In a large mixing bowl, I combine the caramelized onion mixture, uncooked orzo, shredded chicken, chicken broth, heavy cream, half of the Gruyère, mozzarella, and all of the Parmesan. I season it with salt and pepper.
I transfer the mixture to a greased 9×13-inch baking dish and top it with the remaining Gruyère and mozzarella.
I cover the dish with foil and bake for 25 minutes. Then I uncover it and bake for another 10–15 minutes, until bubbly and golden on top.
I let it sit for 5–10 minutes before garnishing with fresh parsley and serving.
Servings and timing
This casserole makes about 6–8 servings. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
I sometimes swap Gruyère for Swiss cheese if I want a milder flavor.
For a mushroom twist, I add 1 cup of sautéed mushrooms into the mixture before baking.
If I want it a little spicy, I add a pinch of red pepper flakes with the onions.
I can also use rotisserie chicken to save time.
To make it gluten-free, I use gluten-free orzo or small pasta alternatives.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 20 minutes or microwave individual portions for 1–2 minutes until warmed through. I sometimes add a splash of broth or cream before reheating to keep it creamy. This casserole also freezes well—just wrap tightly and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.
FAQs
How can I make this casserole vegetarian?
I skip the chicken and use vegetable broth instead of chicken broth. Adding mushrooms or white beans helps bulk it up.
Can I use another type of pasta instead of orzo?
Yes, I’ve tried it with small pasta shapes like ditalini or small shells. Just make sure they’re similar in cook time and absorbency.
Do I have to use wine?
No, I often replace the white wine with extra chicken broth and it still tastes delicious.
Can I make this ahead of time?
Yes, I assemble everything up to the baking step and keep it covered in the fridge for up to 24 hours. Then I bake it fresh when I’m ready.
What’s the best cheese substitute for Gruyère?
I like using Swiss or Fontina cheese if I don’t have Gruyère on hand. They melt well and have a similar nutty flavor.
Conclusion
This French Onion Chicken Orzo Casserole is pure comfort in a dish. I love how it combines simple ingredients into something rich, satisfying, and family-friendly. Whether I’m serving it for a cozy night in or prepping meals ahead, this casserole never disappoints.
This French Onion Chicken Orzo Casserole combines the savory flavors of French onion soup with creamy orzo pasta and tender shredded chicken in a cheesy, comforting bake perfect for family dinners.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
3 large yellow onions, thinly sliced
1 teaspoon sugar
4 cloves garlic, minced
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt and black pepper, to taste
1 cup dry white wine (or chicken broth)
1½ cups uncooked orzo pasta
2 cups cooked shredded chicken
2½ cups chicken broth
1 cup heavy cream
1½ cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish, optional)
Instructions
Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and sugar, cooking for 20–25 minutes until deeply caramelized, stirring frequently.
Add garlic and thyme, cooking for 1–2 minutes until fragrant.
Deglaze the pan with white wine, simmering for 3–4 minutes until slightly reduced.
Preheat oven to 375°F (190°C).
In a large bowl, combine onion mixture, uncooked orzo, shredded chicken, chicken broth, heavy cream, half of the Gruyère and mozzarella, and all of the Parmesan. Season with salt and pepper.
Transfer mixture to a greased 9×13-inch baking dish. Top with remaining Gruyère and mozzarella.
Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10–15 minutes until bubbly and golden.
Let sit for 5–10 minutes before garnishing with fresh parsley and serving.
Notes
Swap Gruyère with Swiss or Fontina for a milder or nutty flavor.
Add sautéed mushrooms for an earthy twist.
Use rotisserie chicken for convenience.
Make ahead and refrigerate before baking to save time.
Add a splash of broth or cream when reheating to maintain creaminess.
