Name: French Onion Chicken Orzo Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 large yellow onions, thinly sliced; 2 teaspoons fresh thyme leaves; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 3 cloves garlic, minced; 1 1/2 cups uncooked orzo pasta; 2 cups low-sodium chicken broth; 1 cup shredded Gruyère cheese; 1/2 cup shredded mozzarella cheese; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 tablespoon olive oil

A Casserole That Tastes Like a Hug (Onion Breath Optional!)

So here’s the thing — I wasn’t always a casserole person. As a kid, casseroles meant mystery leftovers in a 9×13 dish (what even was that beige stuff?). But then, I stumbled into this whole French Onion Chicken Orzo Casserole situation. One chilly evening, I threw together some chicken, a handful of orzo, and basically all the onions living in my pantry, and boom — cozy magic. My husband promptly declared I “should write this one down before you forget it!” I still can’t tell if that was a compliment or he’s just worried I’ll go off-recipe again.

Anyway, now it’s my go-to on chilly nights, especially when life’s thrown too much at me (you know, like the time my oven timer betrayed me and the smoke alarm acted like a hyped-up referee). This casserole? Totally forgiving!

Why I Keep Making This (aka: What’s So Great?)

I make this when I need something that’s all in one – no juggling three pans for sides. Really, dinner in a single dish is my kind of magic.
My family goes nuts for the gooey cheese topping. And there’s always that one person who wants the crispy corner piece (guilty!).
It kind of tastes like French onion soup grew up, took a few culinary classes, and decided to get hearty. Like, if soup and chicken casserole had an enthusiastic baby — this would be it.
Let’s be honest, stirring onions for ages is slightly annoying, but also weirdly meditative — headphone time, for me.
(Oh, and it reheats absurdly well. Some say it’s even better on day two — I’m kind of in that camp.)

What You’ll Need (And How I Actually Shop for It)

2 big yellow onions (white will work, but yellow’s sweeter and, honestly, that’s what I usually have anyway)
3 cloves garlic, smashed — or a hearty scoop of that jarred minced stuff if you’re in a rush. I won’t tell.
2 cups cooked chicken, shredded (rotisserie is your friend here, or leftovers — I sometimes use turkey after the holidays and nobody notices)
1 cup dried orzo (I occasionally sub in rice when I forget orzo is a thing; not quite the same, but edible!)
2 cups chicken broth — homemade if you have it, Swanson works too (my grandma swore by it, but I just grab whatever’s on sale)
1 cup shredded Gruyère, or Swiss, or whatever ‘shreds and melts’ is sitting in the cheese drawer
1/2 cup sour cream — or Greek yogurt if you want tang (I’m fickle, clearly)
3 tbsp butter — I’ve used olive oil in a pinch. Butter’s more classic.
2 tsp dried thyme, but, like, no one’s measuring thyme with a ruler, right?
Salt and pepper — to taste (aka a few big pinches, probably more than you think)
Optional: A splash of sherry or white wine (fancy, but I totally skip it if my bottle is dusty and untouched)

How I Actually Make French Onion Chicken Orzo Casserole

Caramelize the Onions. Start with a big skillet — one of those deep, heavy ones if you’ve got it. Melt your butter on medium, then dump in your chopped onions. Season with a fat pinch of salt. Stir. This is where you lose track of time and 20 mins later wonder where your day went. If things look dry or sticky, splash in a little broth or water. When they’re deeply golden (don’t panic if they look a tad scruffy — that’s flavor!), toss in the garlic and thyme. Let them get cozy for a couple minutes.
Mix the Casserole. In a big bowl — or just the skillet if you’re feeling wild — combine your onions, cooked chicken, orzo, broth, sour cream, half the cheese, and a big crank of pepper. If you’re using wine or sherry, pour it in now (but save a swig for yourself, chef’s rules). Give everything a good stir; it’ll look a tad gloopy, but trust me.
Bake. Scrape the whole mess into your favorite casserole dish (mine’s blue, stained, and deeply beloved by now). Smooth the top a bit, sprinkle on the rest of the cheese, and maybe a dusting of thyme if you’re feeling ~fancy~. Bake uncovered at 375°F (190°C) for about 25 mins. I usually check at 20 just to be safe because my oven’s opinion on time is “flexible.”
Rest & Eat. Let it hang out for five minutes before dishing up. This is scientifically proven to prevent volcanic cheese burns, or at least that’s what my tongue tells me.

Notes I Wrote On the Back of an Envelope

Once I tried skipping the onion caramelizing step to “save time” (spoiler: tasted bland, looked sad, so just do it right).
If you want more veg, I’ve tossed in baby spinach, peas, even diced bell peppers at the “mix” stage — works fine.
I go a bit lighter on the cheese if we’re being health(ish); nobody ever notices. Actually, now that I think about it, more cheese never really hurt either.

Here’s What I’ve Messed With (The Variations)

Tried subbing small shells for orzo once — came out all right, a bit more toothsome. Kind of liked it!
Messed up and added too much broth one time — ended up more like soup. Called it “casserole soup” and served with crusty bread. Family just shrugged and ate it anyway.
Did not care for the time I tried adding mushrooms (just got squeaky, not enough browning), but if you’re a mushroom person, go for it.

What If I Don’t Have All the Gear?

A big oven-safe skillet means fewer dirty dishes, but I’ve totally used a regular pan for the onions and a random glass baking dish for the rest. As long as it holds your ingredients, it’ll do. I even used one of those foil trays from the store once — not pretty, still tasty. And if you’re eyeing that old hand-me-down casserole dish with the little chip? That’s extra flavor (okay, maybe not, but it’ll work).

How I Store (or, Don’t Store) Leftovers

Tightly wrapped in the fridge, this’ll live a solid three days. In theory. In practice, my family demolishes it for lunch the next day, sometimes stealing bites cold, right form the casserole dish. I think it tastes better after a night resting — personal opinion, probably influenced by hunger.

How Do We Eat This?

We love a big scoop alongside a green salad drenched in lemony vinaigrette, plus something crusty and bready to mop up all those oniony bits (I’m a sucker for homemade sourdough). My friend raves about serving it with a simple steamed veg on the side, but I say: bread, always. Big glass of white wine, if you’re not driving anywhere. Or, tea if you are. I won’t judge.

Stuff I’ve Learned (Sometimes the Hard Way)

Do not skip letting the onions get dark and jammy — once I tried rushing this, and the whole dish tasted boring. Have patience.
Stir the orzo in well — you do not want a surprise raw orzo pocket. (Been there, spat that!)
If you’re using really salty broth, dial back the added salt. I learned this the sodiumy way once; my poor tastebuds.

Friends Actually Ask Me…

“Can I freeze this?”: Eh, you technically can, but I think the orzo gets a little mushy after thawing. It’s edible, just not my fave. You do you!
“What’s the best cheese?”: I keep saying Gruyère, because French onion and all, but whatever melty cheese you have works. I mean, even pre-shredded stuff courtesy of Tillamook does the trick. Seriously, don’t stress.
“Can I make it ahead?”: Yes — I’ve made it the night before and just popped it in the oven the next day. Cover it so it doesn’t dry out.
“Is there a vegetarian swap?”: Absolutely — I’ve swapped the chicken for roasted chickpeas or lentils, veggie broth instead of chicken. Totally works, different kind of cozy though.
“Help, my orzo is sticking!”: Add a splash more broth before baking and give it a stir. That usually saves it, unless you like things extra chewy, I guess?

Oh, and if you’re a fellow recipe hoarder like I am, check out Serious Eats’ take for some bonus inspiration — every cook’s got their spin.

Enjoy your cozy, oniony casserole adventure! And maybe invest in some breath mints if you’re planning any close conversations after dinner…

French Onion Chicken Orzo Casserole