Why Make This Recipe

French Onion Chicken Orzo Casserole brings together the rich flavors of caramelized onions, tender chicken, and creamy cheeses. This dish is perfect for family dinners or gatherings. It combines comfort food with a touch of elegance, making it a hit with both kids and adults. Plus, it’s easy to prepare and can be made in one dish, saving you time on cleanup.

How to Make French Onion Chicken Orzo Casserole

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions (thinly sliced)
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves (minced)
1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Directions

Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids: Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese: Stir in 1 cup of mozzarella cheese and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole: Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

How to Serve French Onion Chicken Orzo Casserole

Serve this delicious casserole warm from the oven. It pairs nicely with a simple green salad or crusty bread. You can add a sprinkle of fresh herbs for extra flavor and decoration.

How to Store French Onion Chicken Orzo Casserole

To store leftovers, allow the casserole to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply thaw overnight in the fridge and warm it in the oven or microwave.

Tips to Make French Onion Chicken Orzo Casserole

Use high-quality chicken broth for the best flavor.
Make sure to caramelize the onions well; this step is key to achieving that rich, sweet taste.
You can customize the cheese used for topping or even mix in some cheddar for a different flavor.
If you’re short on time, using pre-cooked rotisserie chicken is a great shortcut.

Variations

You can switch up the proteins by using turkey or even leftover beef. Additionally, mix in some vegetables like spinach or mushrooms for extra nutrition.

FAQs

Can I use other types of pasta instead of orzo?
Yes, you can use other small pasta shapes like mini shells or macaroni, but cooking times may vary.

Is this dish suitable for meal prep?
Absolutely! It’s a great dish to prepare in advance and can be stored easily in the refrigerator or freezer.

Can I make it vegetarian?
Yes, you can easily make a vegetarian version by omitting the chicken and using vegetable broth. You can add more veggies like bell peppers or zucchini for extra texture.

French Onion Chicken Orzo Casserole

A rich and creamy casserole featuring caramelized onions, tender chicken, and melty cheese, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the onion base

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 cloves garlic, minced

For the casserole

1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon Worcestershire sauce or balsamic glaze (optional, for added depth)

Method

Caramelize the Onions

In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.

Add Orzo and Chicken

Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.

Pour in Liquids

Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.

Add Cheese

Stir in 1 cup of mozzarella cheese and the Parmesan cheese. Mix until melted and creamy.

Bake the Casserole

Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.

Serve