If you’re looking for an easy, cozy dinner that everyone will love — this Cheesy French Onion Orzo Bake is it. It all comes together in one bowl, gets tossed into a baking dish, and bakes into the creamiest, cheesiest comfort food ever.
I packed it with better-for-you ingredients I use all the time in my kitchen, like Kettle & Fire’s bone broth, Fage Greek yogurt, and the cleanest ever French onion chips from Vandy Crisps — no seed oils, just super simple ingredients. You even get some greens in there thanks to the baby spinach!
It’s one of those no-fuss recipes I come back to again and again. Toss everything in a bowl, top it with chips and cheese, and bake. That’s it.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why I Love This Recipe
Not only is this recipe a one-bowl, one-dish wonder, it also features some of my go-to better-for-you brands. Here’s why they make all the difference:
🥣 Pacifica Organic Cream of Chicken Soup
I always keep a few cartons of Pacifica Foods Organic Cream of Chicken in my pantry. It’s the cleanest version I’ve found — made with organic ingredients and no weird additives. You can find it at most grocery stores, but I always grab mine at Target.
🥄 Fage Greek Yogurt & Sour Cream
To keep the dish high in protein and rich in flavor, I use Fage’s nonfat Greek yogurt and Fage sour cream. You can go all Greek yogurt if you’re looking for a lighter version — both work beautifully!
🍗 Kettle & Fire Bone Broth
I use Kettle & Fire Chicken Bone Broth because it adds incredible flavor and gut-healthy collagen. It’s made from slow-simmered bones, organic veggies, and no preservatives. Use code COOKINGKATIELADY at checkout for 20% off your first order!
🧅 Vandy Crisps French Onion Chips
The magic crunch comes from crushed Vandy Crisps French Onion Chips. These are hands-down my favorite chips to cook with — no seed oils, simple ingredients, and a flavor that actually complements your food. Use code KATIEMCLENDON for 20% off your order!
The Secret to Making This Meal Super Fast
To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.
👉 Use my code CKL40 for 40% off your first box!
Ingredients
- 1 lb cooked and shredded chicken (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40) for 40% off. I seasoned mine with a hint of salt & pepper)
- 1 (10.5 oz) can cream of chicken soup (I use Pacifica Organic. You can find it at Target or Amazon)
- 8 oz Fage plain Greek yogurt (nonfat)
- 8 oz Fage sour cream (or sub more Greek yogurt)
- 16.9 oz Kettle & Fire Chicken Bone Broth (2 cups – Get 20% off with code COOKINGKATIELADY)
- 3 tsp minced garlic
- 1/2 tsp each: sea salt, black pepper, onion powder, garlic powder, paprika
- 1/4 tsp cayenne pepper (optional for a little heat)
- 3 cups organic baby spinach
- 2 2/3 cups dry orzo pasta (organic)
- 2 cups Monterey Jack cheese, freshly shredded
- 1 lb cooked, shredded chicken
- 2 oz Vandy Crisps French Onion Chips (crushed – Get them 20% off with code KATIEMCLENDON)
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13” baking dish with avocado oil spray or your preferred oil.
- In a large mixing bowl, whisk together the cream of chicken, Greek yogurt, sour cream, bone broth, garlic, and all the seasonings until smooth.
- Stir in the shredded chicken, dry orzo, spinach, and 1/2 of the shredded cheese. Mix until well combined.
- Pour the mixture evenly into your prepared baking dish. Top with the remaining cheese, then finish with a generous layer of crushed Vandy French Onion Crisps.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes uncovered, until golden and bubbling on top.
- Let cool for 5–10 minutes before serving. Enjoy!
Tips & Substitutions
- Make it vegetarian: Use cream of mushroom instead of chicken, omit the meat, and add sautéed mushrooms or white beans for extra substance.
- No orzo? Sub with cooked brown rice. Reduce broth by 1/4 cup if using pre-cooked grains.
- Want it spicier? Add an extra 1/4 tsp cayenne or a few dashes of hot sauce.
- Add veggies: Diced zucchini, shredded carrots, or peas mix in well without changing the texture.
How to Store Leftovers
Store leftovers in an airtight container for up to 4 days.
💡 FAQ
Can I make this ahead of time?
Yes! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 10 extra minutes if it’s straight from the fridge.
Can I freeze this casserole?
Absolutely. Freeze after baking, covered tightly for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
What if I don’t have bone broth?
You can sub with regular chicken broth, but bone broth adds more depth of flavor and nutritional benefits.
Check me out on Social Media!
I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you make this Cheesy French Onion Orzo Bake, tag me on Instagram @cookingkatielady and use #cookingkatielady — I love seeing your creations!
cheesy french onion orzo bake, one bowl casserole recipe, easy orzo casserole, healthy chicken orzo bake, high protein casserole, greek yogurt casserole recipe, fage greek yogurt recipe, kettle and fire bone broth recipe, organic cream of chicken recipe, clean eating casserole, vandy crisps chips, seed oil free chips, gluten-free orzo bake, creamy chicken orzo casserole, weeknight dinner ideas, cozy fall recipes, easy family dinners, clean comfort food, healthy baked casseroles, no seed oil recipes
Description
If you’re looking for an easy, cozy dinner that everyone will love — this Cheesy French Onion Orzo Bake is it. It all comes together in one bowl, gets tossed into a baking dish, and bakes into the creamiest, cheesiest comfort food ever.
Ingredients
Instructions
-
Preheat your oven to 350°F and lightly grease a 9x13” baking dish with avocado oil spray or your preferred oil.
-
In a large mixing bowl, whisk together the cream of chicken, Greek yogurt, sour cream, bone broth, garlic, and all the seasonings until smooth.
-
Stir in the shredded chicken, dry orzo, spinach, and 1/2 of the shredded cheese. Mix until well combined.
-
Pour the mixture evenly into your prepared baking dish. Top with the remaining cheese, then finish with crushed Vandy French Onion Crisps.
-
Cover with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes uncovered, until golden and bubbling on top.
-
Let cool for 5–10 minutes before serving. Enjoy!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
I used precooked shredded chicken that I got from my Trifecta meal prep plan! I highly recommend checking them out to help you speed up your cooking process if you are a busy bee like me! If you sign up here it helps me out a bunch! Go to menu > meal prep for the precooked meats section.
Please note that my nutrition label is approximate and has slight rounding. Macros are for the filling only. Adjust accordingly to the types of tortillas you choose to use!
