French Onion Chicken Orzo Casserole

This casserole takes the flavors of French onion soup and bakes them with orzo and diced chicken. The orzo, French onion soup, sour cream and half the Swiss cheese are stirred together with browned chicken, then topped with the rest of the cheese and breadcrumbs and baked until bubbly and golden. It all goes into one 9×13-inch dish, so the cleanup is short. The recipe makes 6 servings and takes 45 minutes.

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The soup does most of the seasoning. It supplies the savory, onion-heavy base and the moisture that keeps the orzo creamy. The sour cream adds some tang, and the Swiss cheese melts into the topping.

What Goes in the Dish

The full amounts are in the recipe card at the bottom.

• Cooked orzo (2 cups): the creamy base that holds everything together. Cook it according to the package directions first.
• Boneless, skinless chicken breasts (1 pound): diced into bite-sized pieces, which helps them cook evenly. If you want another way to cook chicken breasts, see the puttanesca chicken breasts .
• French onion soup (2 cups): canned or homemade. It brings depth of flavor and moisture.
• Swiss cheese (1 cup): half goes into the mix and half goes on top.
• Sour cream (1 cup): creaminess and a tangy edge that balances the soup.
• Olive oil (1 tablespoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), salt and pepper: for browning and seasoning the chicken. The cheesy garlic bread is a good side if you like the garlic.
• Breadcrumbs (1/2 cup): the crunchy top layer.
• Fresh parsley (2 tablespoons): chopped, as a garnish for color.

Making It

Heat the olive oil in a large skillet over medium heat and brown the chicken with the garlic powder, onion powder, salt and pepper. It takes about 5 to 7 minutes. Do not overcook it, so it stays tender and juicy. In a large bowl, combine the orzo, soup, sour cream and half the cheese, then fold in the chicken. Spread the mixture in the greased dish, add the rest of the cheese and the breadcrumbs, and bake at 350°F (175°C) for 25 to 30 minutes, until bubbly and golden brown.

Let the casserole cool for about 5 minutes, then add the parsley. It is best warm from the oven. For another quick chicken dinner, there is a chicken ramen stir fry , and the garlic Parmesan chicken pasta is another quick pasta dish.

Tips

• Try homemade soup. Making your own French onion soup lets you control the ingredients and avoid the added sugars or preservatives in some canned versions.
• Prep ahead. The casserole can be assembled in the morning or the night before, then baked when you are ready.
• Add a splash of white wine to the chicken while it cooks for extra flavor.
• Choose a similar dish if needed. If you do not have a 9×13-inch dish, a casserole dish of similar size works, and any large bowl will do for mixing.

If you like the onion and cheese combination here, try our hot Swiss onion dip as a warm appetizer before dinner.

Ways to Change It

• Vegetarian: replace the chicken with sautéed mushrooms or a mix of your favorite vegetables, or use lentils or chickpeas.
• Ground turkey: use it in place of the chicken for a lighter version.
• Other cheeses: sharp cheddar, mozzarella or goat cheese can stand in for the Swiss, and a sprinkle of feta adds some tang.
• More vegetables: spinach, bell peppers or zucchini add color and texture.
• More spice: paprika, Italian seasoning or a pinch of spices such as cayenne change the flavor. For heat, add cayenne or red pepper flakes to the chicken, or stir in diced jalapeños or a splash of hot sauce.
• Without the orzo: if you are avoiding carbs, cauliflower rice or zucchini noodles can replace it.

What to Serve with It

Steamed broccoli or green beans keep their crunch and color and add freshness next to the rich casserole. A garden salad of mixed greens, cherry tomatoes and cucumbers with a tangy vinaigrette balances the richness. For drinks, try sparkling water with a squeeze of lemon, or a cup of chamomile or peppermint tea for something warm.

• Homemade butter chicken and slow cooker butter chicken
• Broccoli cheddar soup and cold zucchini feta mint basil soup
• Creamy chipotle sauce and loaded sour cream biscuits
• Pickled vegetables and a Skellington cheese ball for a party table
• For dessert: lime coconut basil cream dessert, apple cider donuts or Halloween brownies

Time and Nutrition

Prep takes 15 minutes and baking takes 30 minutes, for 45 minutes in total. One serving, out of 6, has approximately 410 calories, 20g fat (10g saturated), 30g carbohydrates, 2g fiber, 2g sugar, 30g protein and 800mg sodium. These figures are estimates.

FAQ

• Can the casserole be made ahead? Yes. Assemble it and keep it in the refrigerator for up to 24 hours before baking, tightly covered with plastic wrap or aluminum foil. Remove the cover and bake as directed.
• How do you store leftovers? Let the casserole cool completely, then move it to an airtight container. It keeps in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or in the oven until warmed through.
• Can it be frozen? Yes, before baking. Assemble it in a freezer-safe dish, cover it tightly and freeze for up to 3 months. Thaw it in the refrigerator overnight and bake as directed.
• What can replace the orzo for a lower-carb version? Cauliflower rice or zucchini noodles.
• How can it be made spicier? Add a pinch of cayenne or red pepper flakes to the chicken while it cooks. Diced jalapeños or a splash of hot sauce in the mixture also add heat.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us