French Onion Chicken Orzo Casserole — On a crisp October evening, I pulled this bubbling dish from the oven, the scent of caramelized onions and melted cheese wrapping the room like a warm blanket.
Introduction
There’s something about fall that begs for a one-dish, soul-warming meal, and this French Onion Chicken Orzo Casserole is a reader favorite for a reason: it combines the cozy, caramelized-onion comfort of French onion flavors with tender chicken, creamy orzo, and a golden cheesy top that makes weeknights feel special. If you love hearty casseroles with layers of flavor, you might also enjoy our Chicken Bacon Ranch Tater Tot Casserole as another crowd-pleasing option.
Why this recipe works
- Caramelized onions + savory broth = deep, cozy flavor.
- Orzo absorbs the sauce and gives a creamy, risotto-like texture without constant stirring.
- Baked with cheese for a bubbly, comforting finish that’s perfect for family dinners or seasonal gatherings.
Ingredients
Makes one 9×13-inch casserole (serves 6)
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar (helps with caramelizing)
- 1 1/2 pounds boneless, skinless chicken breast, cubed
- 2 cups uncooked orzo
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded Gruyère (or a mix of Swiss and mozzarella)
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- Optional: chopped parsley for garnish
If you love cheesy dinners, check out our round-up of 10 Best Cheesy Dinner Casseroles for more inspiration.
Step-by-step instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or oil.
- Caramelize the onions: In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add sliced onions, a pinch of salt, and 1 teaspoon sugar. Cook, stirring occasionally, until deep golden brown and sweet, about 25–30 minutes. Reduce heat if they start to brown too fast.
- Cook the chicken: Season cubed chicken with salt and pepper. In the same skillet (add a little oil if needed), sear the chicken until just cooked through, about 4–5 minutes. Remove and set aside.
- Combine the base: In a large saucepan, bring chicken broth to a simmer. Stir in orzo and cook 6–7 minutes until slightly al dente (it will finish in the oven). Stir in heavy cream, Dijon mustard, Worcestershire, minced garlic, thyme, and half the Gruyère. Mix until creamy. Taste and season with salt and pepper.
- Assemble the casserole: Fold caramelized onions and cooked chicken into the orzo mixture. Pour everything into the prepared baking dish. Top with remaining Gruyère and Parmesan.
- Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and golden. Let rest 5–10 minutes before serving.
If you prefer crisped chicken or alternative cooking methods, try ideas from our Air Fryer Chicken Taquito Recipe for inspiration on texture swaps.
Tips for success
- Caramelize slowly: The onions are the star—low and slow caramelizing builds the deep flavor that makes this casserole sing.
- Don’t overcook the orzo: Slightly undercook in the broth; it will finish cooking in the oven without becoming mushy.
- Cheese balance: Gruyère gives the classic French onion feel, but a blend with mozzarella keeps it gooey and approachable.
- Make it ahead: Assemble the casserole and refrigerate (covered) for up to 24 hours before baking — great for busy evenings.
For other tried-and-true casserole techniques, this Neiman Marcus Chicken Casserole offers helpful tips on layering and timing.
Possible variations
- Gluten-free: Swap orzo for a gluten-free pasta or use pearl couscous made from corn/rice that’s labeled gluten-free; adjust cooking times.
- Vegetarian: Replace chicken with roasted mushrooms or a mix of eggplant and zucchini; use vegetable broth.
- Streusel topping: For a savory crunch, combine panko (or gluten-free crumbs), melted butter, grated Parmesan, and fresh herbs, then sprinkle over cheese before the final bake.
- Slow-cooker or stovetop: For a hands-off version, adapt by cooking onions and chicken, then combining ingredients in a slow cooker; finish under the broiler for a bubbly top. For ideas on slow-cooker adaptations, see this Asian Crockpot Orange Chicken technique for crockpot timing and texture guidance.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals.
- Freeze: Cool completely, then freeze in a suitable container for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until hot.
- Re-crisping: To refresh the top, place the reheated casserole under a broiler for 1–2 minutes—watch closely to avoid burning.
Conclusion
This French Onion Chicken Orzo Casserole is a perfect fall and winter weeknight dish that feels like a warm hug. For a slow-cooker twist and more inspiration, you might enjoy Crockpot Creamy French Onion Chicken and Orzo. If you’re craving caramelized onion and melty cheese combos, this version is similar in spirit to French Onion Chicken and Orzo | Caramelized Onions and Gruyere, which offers another take on these cozy flavors.
Frequently Asked Questions
Q: Can I use pre-made caramelized onions?
A: Yes—store-bought caramelized onions work in a pinch. Taste and adjust the seasoning since some brands can be sweeter or saltier than homemade.
Q: Is orzo the only pasta that works?
A: No. Small pastas like acini de pepe or small shells can substitute, but adjust cooking times so the pasta remains slightly al dente before baking.
Q: Can I make this dairy-free?
A: Use dairy-free cream and cheese substitutes; look for melting dairy-free cheeses and a plant-based cream to keep the same creamy texture.
Q: How can I make this spicier?
A: Stir in a pinch of red pepper flakes, sliced pickled jalapeños, or a dash of hot sauce to the creamy base for gentle heat.
French Onion Chicken Orzo Casserole
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A cozy one-dish meal combining caramelized onions, tender chicken, creamy orzo, and a cheesy topping for a warm comfort dish.
Ingredients
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 1/2 pounds boneless, skinless chicken breast, cubed
- 2 cups uncooked orzo
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded Gruyère (or a mix of Swiss and mozzarella)
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or oil.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add sliced onions, a pinch of salt, and 1 teaspoon sugar. Cook, stirring occasionally, until deep golden brown and sweet, about 25–30 minutes.
- Season cubed chicken with salt and pepper. In the same skillet, sear the chicken until just cooked through, about 4–5 minutes. Remove and set aside.
- In a large saucepan, bring chicken broth to a simmer. Stir in orzo and cook 6–7 minutes until slightly al dente. Stir in heavy cream, Dijon mustard, Worcestershire, minced garlic, thyme, and half the Gruyère. Mix until creamy. Taste and season with salt and pepper.
- Fold caramelized onions and cooked chicken into the orzo mixture. Pour everything into the prepared baking dish. Top with remaining Gruyère and Parmesan.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and golden. Let rest 5–10 minutes before serving.
Notes
Caramelize the onions slowly for best flavor. Make ahead by refrigerating the assembled casserole for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French