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A close-up showcases a golden-brown and bubbly French Onion Chicken Orzo Casserole, ready to be served as a comforting meal.

Perfect French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole combines the flavors of French onion soup with tender chicken and orzo pasta in a cheesy casserole. It's a comforting and easy-to-make dish perfect for a weeknight meal or to impress guests.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
  • 1 cup orzo pasta, uncooked
  • 4 cups chicken broth
  • 1/2 cup dry sherry or dry white wine
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 1 1/2 cups shredded Gruyère cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • large skillet
  • Large bowl
  • 9x13-inch baking dish
  • aluminum foil
  • Oven

Method
 

  1. Heat the olive oil and butter in a large skillet over medium-low heat.
  2. Add the sliced onions, sugar, salt, and pepper.
  3. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and caramelized.
  4. Preheat your oven to 375°F (190°C).
  5. In a large bowl, combine the cooked chicken, uncooked orzo, chicken broth, sherry or white wine (if using), thyme, garlic powder, and red pepper flakes (if using).
  6. Stir in the caramelized onions and 1 cup of the Gruyère cheese.
  7. Pour the mixture into a greased 9x13 inch baking dish.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and sprinkle the remaining 1/2 cup Gruyère cheese and the Parmesan cheese over the top.
  10. Bake for another 15-20 minutes, or until the cheese is melted and bubbly and the orzo is cooked through.
  11. Let the casserole cool for a few minutes before garnishing with fresh parsley.
  12. Serve warm and enjoy!

Notes

For best results, caramelize the onions slowly over low heat. Rotisserie chicken is a convenient option. Gruyère cheese can be substituted with Swiss, provolone, or mozzarella. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. To store, let the casserole cool completely before covering and storing it in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave. Add sautéed mushrooms, bell peppers, or spinach for extra flavor. For a creamier casserole, stir in a dollop of sour cream or Greek yogurt before baking. Top with breadcrumbs mixed with melted butter and Parmesan cheese for a crispy topping.