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Creamy French Onion Chicken Orzo Casserole with golden melted Swiss cheese and caramelized onions in a white baking dish

Creamy French Onion Chicken Orzo Casserole

Tender chicken and orzo nestled in a rich, creamy French onion sauce with sweet caramelized onions, topped with bubbly Swiss and Parmesan cheese. Cozy comfort food perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs or breasts Thighs recommended for juicier results
  • 1 cup orzo pasta Cook just shy of al dente before baking
  • 2 large yellow onions Thinly sliced
  • 3 tbsp unsalted butter
  • 3 garlic cloves Minced
  • 0.33 cup French onion soup mix 1 packet, divided in half
  • 2 cups low-sodium chicken broth
  • 0.5 cup sour cream Full-fat Greek yogurt can be substituted
  • 1 cup shredded Swiss cheese Gruyere or mozzarella can be substituted
  • 0.33 cup grated Parmesan cheese
  • 1 tsp fresh thyme Chopped, or 1/2 tsp dried thyme
  • 1 pinch salt To taste
  • 1 pinch black pepper To taste

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Instant-read thermometer

Method
 

  1. Melt butter in a large skillet over medium-low heat. Add sliced onions with a pinch of salt. Stir every few minutes and cook slowly until deeply golden and jammy, about 30 to 35 minutes. Keep heat low throughout. Do not rush this step.
  2. Season chicken with salt, pepper, and half the French onion soup mix. In a separate pan over medium-high heat, sear chicken until golden, about 3 to 4 minutes per side. Chicken does not need to be fully cooked through. Set aside.
  3. Bring a pot of salted water to a boil. Cook orzo for about 7 minutes, stopping just before al dente. Drain and set aside. It will finish cooking in the oven.
  4. In a mixing bowl, whisk together the chicken broth, sour cream, remaining soup mix, minced garlic, and thyme until fully smooth and combined.
  5. Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish, combine the caramelized onions, cooked orzo, and sauce. Stir to combine. Nestle the browned chicken pieces on top. Sprinkle Swiss cheese evenly over everything, then finish with the Parmesan.
  6. Bake uncovered for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheese is bubbly and golden. For extra cheesy crust, add more Swiss halfway through baking.
  7. Let the casserole rest for 10 minutes before scooping and serving. This helps it set and makes portioning much easier.

Notes

Chicken: Thighs stay juicier than breasts after baking. Use thighs when possible. Orzo: Slightly undercook before baking so it finishes perfectly in the oven without turning mushy. Shortcut: Use shredded rotisserie chicken stirred in with orzo. Bake for just 15 to 20 minutes to heat through and melt the cheese. Sour cream swap: Plain full-fat Greek yogurt works great. Cheese swap: Gruyere or mozzarella can replace Swiss. Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5 to 10 extra minutes to bake time. Storage: Refrigerate in an airtight container for up to 4 days. Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Microwave covered with a damp paper towel, or warm in a 325 degree F oven with a splash of broth added.