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French Onion Chicken Orzo Casserole for Busy Weeknights

French Onion Chicken Orzo Casserole for Busy Weeknights

French Onion Chicken Orzo Casserole for Busy Weeknights combines tender chicken, savory onions, creamy orzo, and melted Swiss cheese in one baking dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 397
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 1/4 pounds boneless skinless chicken breasts 1-inch pieces
  • 2/3 cup dry orzo uncooked
  • 1 medium yellow onion very thinly sliced
  • 1 can condensed French onion soup 10.5 ounces
  • 1 cup low-sodium chicken broth divided
  • 1 tablespoon Worcestershire sauce regular
  • 1 teaspoon dried thyme crushed
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon olive oil for dish
Topping
  • 1 1/2 ounces Swiss cheese shredded
  • 1 tablespoon fresh parsley chopped, optional

Equipment

  • 9-By-13-Inch Baking Dish
  • Large Mixing Bowl
  • whisk
  • Aluminum Foil
  • Instant-Read Thermometer

Method
 

Assemble and Bake
  1. Heat the oven to 375°F. Coat a 9-by-13-inch baking dish with the olive oil.
  2. Spread the chicken, dry orzo, and thinly sliced onion evenly in the prepared dish.
  3. Whisk the condensed French onion soup, 3/4 cup chicken broth, Worcestershire sauce, thyme, and pepper until smooth.
  4. Pour the soup mixture over the chicken and orzo. Stir gently so the orzo stays mostly beneath the liquid.
  5. Cover the dish tightly with foil. Bake for 25 minutes.
  6. Remove the foil and stir, scraping any orzo from the corners. Add some reserved broth if the mixture looks dry.
  7. Sprinkle the Swiss cheese evenly over the casserole. Bake uncovered for 10 minutes, until the cheese melts and the center bubbles.
  8. Check that the chicken reaches 165°F and the orzo is tender. Rest for 5 minutes, then add parsley and serve.

Notes

Refrigerate leftovers for up to 4 days and reheat with a splash of chicken broth to loosen the orzo. Cooked rotisserie chicken may replace the raw chicken, but stir it in after the first 25 minutes so it stays tender. Freezing is safe for up to 2 months, though the thawed orzo will be softer.