Name: French Onion Chicken Orzo Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 2 cups cooked chicken breast, shredded; 1 cup orzo pasta, uncooked; 2 cups low-sodium chicken broth; 1 cup shredded Gruyère cheese; ½ teaspoon dried thyme; Salt and black pepper to taste; 2 tablespoons olive oil

A Cozy Night in With My French Onion Chicken Orzo Casserole

Oh man, where do I even start with this one? This French Onion Chicken Orzo Casserole has become the thing I whip up when I want something really comforting but also, weirdly enough, a bit impressive. Honestly, it’s like a hug in a dish. I first tried mashing up these flavors after an especially wet school run (umbrella inside out, shoes soaked) and just couldn’t shake the idea of French onion soup meeting juicy chicken and that tiny pasta—seriously, orzo deserves more attention.

You know how sometimes casseroles feel a bit heavy? Not this one! Well, okay, it’s not exactly light, but it does have this silky, savory depth thanks to the caramelized onions. Oh—and if you love cheese, fair warning, you might eat half the pan before anyone else makes it to the table.

Why I Keep Making This (Even When I Probably Shouldn’t)

I make this whenever I need an easy win, or when my eldest (picky but cheese-obsessed) starts dropping hints about “that onion thing you do.” My family absolutely demolishes it. Like, if there’s any left for lunch the next day, I consider it a minor miracle. I had someone swear up and down they didn’t like onions, then ask for seconds—so take that as you will! And honestly, caramelizing onions used to weirdly intimidate me—too slow, too complex—but now it's just pure kitchen joy, a bit like hitting all green lights on the way home.

Here’s What You’ll Need (And What I Sometimes Swap)

3 big yellow onions, sliced thin (red works if that’s all you’ve got, flavor just changes a tad—my gran wouldn’t approve though, ha)
2 tablespoon butter (or olive oil, if your cholesterol gives you side-eye)
2 garlic cloves, minced (I’ve been known to double this, who’s counting?)
3 cups cooked and shredded chicken (rotisserie makes life easier, but leftovers are fair game)
1.5 cups orzo pasta, uncooked (I once used small shell pasta, not bad but orzo's just fun)
3 cups low-sodium chicken broth (any broth, really; I like to sneak in homemade when I feel fancy, which is not often)
½ cup sour cream or Greek yogurt (either is fine, sometimes I just go with what’s expiring soonest in the fridge)
1.5 cups shredded Gruyère cheese (Swiss or even Jack in a pinch—no judgment), plus a bit extra for topping
Black pepper and a generous pinch of salt (definitely taste before salting though, the broth and cheese can be sneaky)
Fresh or dried thyme (optional, but it adds a little something that feels fancy)

So, Here’s How I Make It (With a Few Detours)

Caramelize those onions: Get a big skillet or Dutch oven over medium heat, melt your butter, and chuck in the onions with a pinch of salt. Stir now and then. If your patience runs out (been there), add a splash of water or broth to deglaze and move things along. 20–30 minutes, sometimes more—it’s worth it, trust me.
Garlic time: Once the onions are golden and soft, add the garlic. Give it about a minute. Try not to eat it straight from the pan. Or do. I won’t judge.
Build the casserole: If you’re using a Dutch oven, you can leave it in there; otherwise, tip it all into a baking dish. Stir in the shredded chicken, uncooked orzo, broth, sour cream, a cup of Gruyère, and a few cracks of pepper. Toss in some thyme if you like (I sometimes forget).
Into the oven: Sprinkle the remaining cheese over the top, cover with foil (not too tight), and bake at 375°F (190°C) for 25 minutes. Uncover, then bake another 10–15 minutes, or until it’s bubbly and golden and calling your name.
Let it rest, then attack: Absolutely let this sit for 10 minutes—it comes out molten, and you don’t want to wreck your tongue. This is when I “taste for seasoning,” which normally means sneaking an early forkful.

P.S. A Few Notes From the Trenches

Orzo can get mushy if it sits too long—so if you’re planning to let it hang out in the oven, maybe take it out a shade early. Learned that by accident (twice).
If you only have pre-shredded cheese, it'll work, but trust me, block cheese melts so much better (and yes, it’s a pain to grate, but worth it).
Actually, I find it works better if you don’t overbake—there’s a sweet spot so watch for those golden edges.

How I’ve Tweaked It (Sometimes for the Worse)

Added mushrooms once (good call if you love ‘em, otherwise skip—it got a bit earthy, maybe too much for my crew)
Tried swapping the chicken for leftover roast beef...not my best moment. Let’s just say, not recommended.
Used a mix of mozzarella and Swiss in a pinch—surprisingly stretchy and fun, though it had less bite than Gruyère

Equipment (And What to Do If You’re Missing Something)

I use a big oven-safe skillet or my faithful Dutch oven (makes it feel more legit), but a regular 9x13 baking dish is just fine if you sauté onions in a separate pan first. Oh, and if you’re short on proper cheese graters, honestly, just chop the cheese up small—it melts eventually!

French Onion Chicken Orzo Casserole Recipe

Storing (Ha! If You Manage to Have Leftovers)

You can stash leftovers in the fridge for up to 3 days—just use a covered container and add a splash of broth or water before reheating. But honestly, mine is usually gone overnight. Cold from the fridge tastes oddly great at midnight, by the way.

How We Serve It (Besides Straight from the Pan...)

We usually heap it into bowls with something green on the side (salad, steamed beans, maybe just some refrigerator pickles if I’m feeling lazy). My brother swears by a dollop of hot sauce. Me? I like a generous dusting of cracked black pepper and a hunk of crusty bread (something from this recipe). Sometimes I add an extra sprinkle of cheese because, well, it’s cheese.

Pro Tips (Because I Learned the Hard Way)

Resist the urge to crank up the heat when caramelizing onions—go low, go slow, or risk burnt bits and a weird aftertaste. I once tried to rush and...regretted it for hours.
Taste the broth/cheese mixture before baking, because once it’s in the oven there’s really no going back.
If your orzo is a bit underdone after baking, just cover and let it rest, it will finish cooking in the steam (it’s kind of magical).

FAQ (Because I’ve Definitely Been Asked These)

Can I use brown rice instead of orzo?
Maybe! But it takes way longer to cook and the texture's just—not right. Orzo's the secret sauce here.
What’s the deal with Gruyère? Can I skip it?
I mean, I love it, but honestly? Use what you’ve got. Even cheddar works in a pinch, just gives a different flavor vibe.
Can this be prepped ahead?
Sort of—I’ve assembled everything up to the cheese topping and popped it in the fridge, then baked off later. Just add a few minutes to the bake time since it'll be cold.
Vegetarian adaptations?
Absolutely. Leave out chicken, bulk it up with more mushrooms or even cannellini beans. You might want to add a smidge more seasoning though. (Check out this veggie orzo idea for inspo!)
What if my orzo soaks up all the broth?
Add a little hot water or broth, stir, and it’ll get creamy again. Also, eating it a little thicker is just fine—call it rustic and everyone’s happy.

Not sure if this recipe counts as a true casserole, but at this point, I’ve made it so often I hardly care. Hope you love it as much as we do (or at least find some comfort in the making of it). And if you spill onions everywhere, well, join the club—it’s all part of the fun, mate.

French Onion Chicken Orzo Casserole Recipe