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French Onion Chicken Orzo Casserole

A cozy and cheesy casserole with tender chicken, caramelized onions, and orzo pasta, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs or breasts Thighs give juicier results; breasts are leaner.
  • 2 large yellow onions, thinly sliced Caramelize slowly for deep sweetness.
  • 3 cloves garlic, minced Adds that savory lift.
  • 1 cup orzo pasta, uncooked Swaps well with small pasta or pearl couscous.
  • 3 cups chicken broth Use low sodium to control salt.
  • 1 cup shredded Gruyere or Swiss cheese Swap with fontina or mozzarella for a milder profile.
  • 0.5 cup sour cream or Greek yogurt Greek yogurt is a lighter option.
  • 2 tablespoons butter For caramelizing and flavor.
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce Optional but adds depth; soy sauce can substitute.
  • 1 teaspoon thyme (dried or fresh) Rosemary also pairs well.
  • Salt and pepper to taste
  • Fresh parsley for garnish Brightens the rich casserole.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Warm a large skillet over medium heat and add butter and olive oil.
  3. Add sliced onions with a pinch of salt and cook slowly until deep golden brown, about 25–30 minutes.
  4. Add garlic and thyme, cooking for 1 minute more.
  5. Stir in Worcestershire sauce if using, then reserve half the onion mixture.
  6. Season chicken with salt and pepper and sear briefly in the same skillet for 2 minutes per side.
  7. Remove and slice chicken into bite-sized pieces.
  8. In a medium saucepan, bring chicken broth to a simmer, add orzo and cook for 6–7 minutes until al dente.
  9. Stir sour cream or Greek yogurt into the orzo, then fold in half the shredded cheese and half the reserved caramelized onions.
  10. Layer the prepared baking dish with a thin coat of onions, the sliced chicken, then the orzo mixture.
  11. Top with remaining onions and cheese.
  12. Bake uncovered for 20–25 minutes until bubbly and the cheese is melted and golden.
  13. Let rest for 5–10 minutes before serving so the casserole sets.

Notes

Make it vegetarian by replacing chicken with roasted mushrooms. For a slow-cooker option, combine all ingredients after caramelizing onions and cook on low for 2–3 hours. Add greens or a festive touch with crispy fried thyme leaves before baking.