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French Onion Chicken Orzo Casserole

A rich and creamy casserole featuring caramelized onions, tender chicken, and melty cheese, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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
  1. 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
  1. 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
  1. 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
  1. Stir in 1 cup of mozzarella cheese and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole
  1. 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
  1. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

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. High-quality chicken broth is recommended for best flavor. Customize the cheese or add more vegetables for variety.