Name: French Onion Chicken Orzo Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 2 large yellow onions, thinly sliced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 cup orzo pasta; 2 cups chicken broth; 1 1/2 cups cooked shredded chicken; 1/2 cup heavy cream; 1 1/2 cups shredded Gruyère or Swiss cheese, divided; Salt and pepper to taste; 1 tablespoon chopped fresh parsley (optional, for garnish)

Cozy, creamy, and layered with caramelized flavor, this French Onion Chicken Orzo Casserole is the weeknight dinner you didn’t know you needed. Think classic French onion soup meets creamy pasta bake—with tender chicken, sharp cheese, and golden orzo all tucked under a blanket of deeply sweet caramelized onions.

What makes this dish special is its bold flavor with minimal effort. You get all the richness of slow-cooked onions, the comfort of a cheesy casserole, and the hearty goodness of shredded chicken—all in one skillet. It’s a one-pan comfort bomb that will have everyone asking for seconds.

What Kind of Chicken Should I Use?

Rotisserie chicken is a fantastic shortcut here, but any cooked and shredded chicken breast or thigh will work beautifully. If you’re planning ahead, this is the perfect way to use up leftover roasted chicken. Just make sure the chicken is well-seasoned, as it adds depth to the final flavor.

Ingredients for the French Onion Chicken Orzo Casserole

Caramelized Onions: These are the soul of the dish. Cook them low and slow until they reach a rich golden brown—worth every minute.

Orzo Pasta: This rice-shaped pasta absorbs flavor like a sponge and creates a creamy, risotto-like base without the constant stirring.

Chicken Broth: Acts as the cooking liquid and brings savory depth to the orzo as it simmers.

Shredded Chicken: Adds protein and heartiness. It melds with the creamy orzo and boosts the casserole’s satisfying bite.

Gruyère or Swiss Cheese: A nod to French onion soup tradition—melts beautifully and adds a nutty, savory richness.

Butter & Olive Oil: Used to caramelize the onions and bring extra richness.

Thyme & Garlic: Aromatic elements that make the base flavorful and warm.

Heavy Cream: For that irresistible creamy finish.

Fresh Parsley: Optional, but adds a pop of color and freshness on top before serving.

How To Make the French Onion Chicken Orzo Casserole

Step 1: Caramelize the Onions

In a large oven-safe skillet, heat olive oil and butter over medium-low heat. Add sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for about 25-30 minutes until onions are deeply golden and fragrant.

Step 2: Build the Flavor Base

Stir in minced garlic and thyme. Let them bloom for 1-2 minutes until aromatic. Then stir in the uncooked orzo and toast for 2-3 minutes for extra depth.

Step 3: Simmer the Orzo

Pour in the chicken broth and bring to a simmer. Cook the orzo for about 8-10 minutes, stirring occasionally, until most of the liquid is absorbed and the pasta is tender.

Step 4: Add the Chicken and Cream

Stir in the shredded chicken and heavy cream. Let it all warm through for a few minutes, then season with salt and pepper to taste.

Step 5: Add Cheese and Bake

Stir in half of the shredded cheese, then sprinkle the rest over the top. If you’re using the same skillet, transfer it directly to a preheated oven at 375°F. Bake for 10-12 minutes until bubbly, then broil for 2-3 minutes to get the cheese golden and slightly crisp.

Step 6: Garnish and Serve

Top with fresh parsley for color and serve hot. This casserole is best enjoyed right from the skillet!

How to Serve and Store This Casserole

This casserole is hearty enough to stand on its own, but a light green salad or simple roasted veggie makes a great companion. For extra comfort, serve it with warm, crusty bread to scoop up every bit of creamy goodness.

To store, let the casserole cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat individual servings in the microwave, or reheat the entire dish in the oven at 350°F until warmed through.

You can also freeze portions for up to 2 months—just note that the texture of the orzo may soften slightly upon thawing.

Frequently Asked Questions

How do I know when the onions are caramelized enough?

They should be a rich golden brown, deeply sweet, and very soft. Don’t rush this step—true caramelization takes at least 25 minutes.

Can I use another type of cheese?

Yes! Mozzarella or provolone works in a pinch, but Gruyère or Swiss offers that signature nutty flavor that pairs beautifully with the onions.

Can I make this casserole ahead of time?

Absolutely. Assemble it fully and refrigerate before baking. When ready, bake at 375°F for 20-25 minutes until heated through.

Is it possible to make this vegetarian?

Yes. Swap the chicken for sautéed mushrooms or white beans, and use vegetable broth instead of chicken broth.

What’s the best pan to use?

A large oven-safe skillet (like cast iron or enameled cast iron) is ideal since you can cook everything in one pan and transfer it straight to the oven.