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Creamy French Onion Chicken Orzo Casserole

Creamy French onion chicken orzo casserole in a white baking dish topped with golden melted Swiss and Parmesan cheese
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A comforting and creamy casserole featuring caramelized onions, tender chicken, and soft orzo pasta baked with Swiss and Parmesan cheese. Packed with 35 grams of protein per serving and ready in 70 minutes.

Ingredients

Scale
  • 1.5 lbs chicken thighs or breasts (thighs recommended for extra juiciness)
  • 1 cup orzo pasta (about 180g)
  • 2 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 packet French onion soup mix (about 1/4 cup / 30g), divided
  • 2 cups low-sodium chicken broth (480ml)
  • 1/2 cup sour cream (120g)
  • 1 cup shredded Swiss cheese (100g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste

Instructions

  1. Heat butter in a large skillet over medium-low heat. Add thinly sliced onions and a pinch of salt. Stir every few minutes and cook for 30 to 40 minutes until golden, sweet, and deeply caramelized. If onions stick, add a tablespoon of water and scrape up the fond. Do not rush this step.
  2. While onions finish, season chicken with salt, pepper, and half the French onion soup mix. Heat a separate pan over medium-high heat with a drizzle of oil and sear chicken for about 4 minutes per side until golden but not cooked through. Set aside on a plate.
  3. Bring a large pot of salted water to a boil. Cook orzo for about 8 minutes until just shy of al dente. Drain well and set aside. Do not overcook here as it will continue cooking in the oven.
  4. In a mixing bowl, whisk together chicken broth, sour cream, remaining French onion soup mix, minced garlic, and thyme until fully smooth with no lumps.
  5. Preheat oven to 350 degrees F (175 degrees C). In a 9×13 inch casserole dish, combine caramelized onions, cooked orzo, and sauce. Stir gently to combine. Nestle browned chicken pieces on top. Sprinkle Swiss cheese evenly over everything, then top with grated Parmesan.
  6. Bake uncovered for 25 to 30 minutes until cheese is bubbly and golden and chicken reaches an internal temperature of 165 degrees F (74 degrees C). For extra cheesy crust, add a second layer of Swiss during the last 10 minutes.
  7. Let casserole rest for 10 minutes before serving. The sauce will thicken and portions will be easier to serve cleanly.

Notes

  • Do not rush caramelizing the onions. Low and slow for 30 to 40 minutes is what develops the deep sweet flavor that makes this dish special.
  • Intentionally undercook orzo before assembling so it finishes perfectly in the oven without becoming mushy.
  • Shred your own Swiss cheese from the block for the smoothest, creamiest melt. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Leftovers will thicken as the orzo absorbs more liquid. Add a splash of chicken broth when reheating to loosen the sauce.
  • Optional: add an extra layer of Swiss cheese during the last 10 minutes of baking for a double cheesy crust.

Nutrition

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