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Creamy French Onion Chicken Orzo Casserole

A heartwarming twist on a classic dish, this Creamy French Onion Chicken Orzo Casserole combines savory chicken, tender orzo, and rich flavors reminiscent of French onion soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces You can substitute with rotisserie chicken for easy prep.
  • 1 tablespoon olive oil
  • 1 tablespoon butter, at room temperature Ensures easy melting.
  • 1 large yellow onion, thinly sliced Substitute with Vidalia onions for a sweeter flavor.
  • 1 teaspoon sugar This enhances the caramelization of the onions.
  • 2 teaspoons minced garlic Fresh garlic makes all the difference!
  • 1 cup uncooked orzo pasta
  • 2 cups low sodium chicken broth Homemade broth elevates the dish.
  • 1 cup water
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 ounce dry French onion soup mix This is the magic of this recipe!
  • 1 cup shredded Gruyere cheese For a nutty flavor; Swiss works as a substitute.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves Dried thyme works in a pinch.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large skillet, heat olive oil and butter over medium heat until melted and bubbly.
  3. Add sliced onion and sugar. Cook for 10–12 minutes, stirring frequently until onions become golden and caramelized.
  4. Stir in minced garlic and let it cook for 1 minute until fragrant.
  5. Push onions to one side of the skillet and add chicken pieces. Season with salt and pepper, then cook for about 4–5 minutes until lightly browned but not fully cooked through.
  6. Pour in the orzo, chicken broth, water, and dry French onion soup mix. Stir to combine and allow to simmer gently.
  7. Reduce heat and stir in heavy cream, sour cream, half of the shredded Gruyere, all of the Parmesan, and thyme leaves. Season to taste with salt and pepper.
  8. Pour the mixture into a prepared baking dish and spread evenly. Sprinkle the remaining Gruyere on top.
  9. Bake uncovered for 20–25 minutes until the orzo is tender and cheese is golden brown and bubbly.
  10. Remove from oven and let it rest for 5 minutes before serving.

Notes

Do not rush the caramelization of the onions. Make ahead for convenience, and leftovers can be stored in the fridge for up to 4 days.