French Onion Chicken Orzo Casserole topped with melted cheese and herbs

French Onion Chicken Orzo Casserole

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Why Make This Recipe

French Onion Chicken Orzo Casserole is a comforting dish that combines rich flavors and hearty ingredients. It’s perfect for family dinners or gatherings, offering a delicious mix of caramelized onions, tender chicken, and cheesy goodness. Plus, it’s all baked together in one dish, making cleanup a breeze!

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:


  1. 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.



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



  3. 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.



  4. Add Cheese: Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.



  5. Bake the Casserole: Preheat the 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.



  6. 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 casserole warm, right from the oven. You can pair it with a simple green salad or some crusty bread for a well-rounded meal. This dish is filling enough to be a meal on its own!

How to Store French Onion Chicken Orzo Casserole

If you have leftovers, let the casserole cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3–4 days. You can also freeze it for longer storage, up to 2 months. Just be sure to reheat it thoroughly before serving.

Tips to Make French Onion Chicken Orzo Casserole

  1. Onion Care: Be patient when caramelizing the onions; it’s key to developing the rich flavor of this dish.
  2. Short on Time: Use store-bought rotisserie chicken for ease.
  3. Cream Substitute: You can use half and half for a lighter option instead of heavy cream.

Variation

For a twist, try adding cooked mushrooms or spinach for added flavor and nutrition. You can also swap out the mozzarella for your favorite cheese, such as gouda or cheddar.

FAQs


  1. Can I use regular pasta instead of orzo?
    Yes, you can replace orzo with other small pasta, but cooking times may vary.



  2. Can I make this casserole ahead of time?
    Absolutely! You can prepare it a day in advance and bake it when you’re ready to serve.



  3. What if I don’t like heavy cream?
    You can use milk or a lower-fat alternative like half and half to keep it lighter.


French Onion Chicken Orzo Casserole

A comforting one-dish casserole featuring rich flavors from caramelized onions, tender chicken, and cheesy goodness, making it perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 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
  • 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 optional; for added depth

Method
 

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

Notes

Serve warm, paired with a green salad or crusty bread. For storage, let cool, then refrigerate for up to 3-4 days or freeze for up to 2 months. Reheat thoroughly before serving.