Go Back

Delightful Creamy French Onion Chicken Orzo Casserole

A comforting and creamy casserole that combines the rich flavors of French onion soup with tender chicken and orzo pasta, perfect for cozy family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter (room temperature for easy melting)
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons minced garlic
  • 1 cup uncooked orzo pasta Can be substituted for quinoa or rice.
  • 2 cups low sodium chicken broth Recommended Swanson's brand for flavor.
  • 1 cup water
  • 1 cup heavy cream
  • 1/2 cup sour cream (use full-fat for creaminess)
  • 1 ounce dry French onion soup mix
  • 1 cup shredded Gruyere cheese A flavor powerhouse!
  • 1/2 cup grated Parmesan cheese Preferred brand is BelGioioso for quality.
  • 1 teaspoon fresh thyme leaves Or 1/3 teaspoon dried thyme.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. In a large skillet, heat the olive oil and butter over medium heat until melted and sizzling.
  3. Add the sliced onion and sugar. Cook, stirring occasionally, for 10–12 minutes until the onions become golden brown and caramelized.
  4. Stir in the minced garlic and cook for another minute or until fragrant, then push the onions to one side.
  5. Place the chicken on the other side of the skillet, seasoning it with salt and pepper. Cook for about 4–5 minutes, stirring often, until lightly browned.
  6. Add the uncooked orzo, chicken broth, water, and French onion soup mix. Stir to combine and let it simmer for about 5 minutes.
  7. Reduce the heat and mix in the heavy cream, sour cream, half of the Gruyere cheese, Parmesan, and thyme leaves. Season everything to taste.
  8. Pour the mixture into your prepared baking dish and top with the remaining Gruyere cheese.
  9. Bake uncovered for 20–25 minutes, until the orzo is tender and the cheese is golden brown and bubbly.
  10. Let your casserole rest for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or a microwave until warmed through. This casserole can be prepared a day in advance. It can be frozen for up to 2 months; just ensure it's tightly sealed! If you find the casserole too dry, check it earlier next time.