French Onion Chicken Orzo Casserole

Warm, savory comfort in a single skillet—this French Onion Chicken Orzo Casserole brings caramelized onions, tender chicken, and cheesy orzo together for an easy weeknight winner.

introduction

This casserole combines the deep, sweet flavor of caramelized onions with creamy orzo and shredded chicken for a dish that’s both elegant and approachable. If you enjoy hearty baked dishes, you might also like the flavors in fajita chicken casserole, which shares that same crowd-pleasing casserole comfort. The recipe below is straightforward and uses rotisserie chicken or leftovers to keep prep quick.

why make this recipe

• Flavor-packed: Slowly caramelized onions add rich, savory-sweet depth similar to French onion soup.
• One-pan convenience: Everything comes together in a single oven-safe skillet or Dutch oven for minimal cleanup.
• Family-friendly: Mild, creamy, and cheesy—great for picky eaters and weeknight dinners.
• Versatile: Use rotisserie chicken to shorten prep, or adapt the dairy for a lighter version.

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 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, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire 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 mozzarella and the Parmesan cheese. Mix until melted and creamy.
5. Bake the Casserole: Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup 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 warm straight from the skillet with a crisp green salad or steamed vegetables to cut the richness. A drizzle of balsamic glaze or an extra sprinkle of Parmesan at the table brightens the flavors. This casseroles pairs well with a simple loaf of crusty bread.

how to store French Onion Chicken Orzo Casserole

• Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat or in the oven at 325°F (160°C) until warmed through.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture of cream may change slightly after freezing; stir in a splash of broth or cream when reheating if needed.

tips to make French Onion Chicken Orzo Casserole

• Caramelize patiently: Low and slow for the onions is worth the extra time—don’t rush this step.
• Use leftover chicken: Rotisserie chicken or baked chicken breasts work great and cut prep time.
• Toast the orzo: Lightly toasting the orzo before adding liquid deepens the flavor and helps prevent mushiness.
• Adjust creaminess: Swap half-and-half for heavy cream if you want a lighter casserole; add a splash more broth if it seems too thick.
• Check doneness: Orzo continues to absorb liquid as it rests—pull from heat when tender but slightly saucy.

variation (if any)

• Vegetarian: Omit the chicken and add mushrooms, baby spinach, and white beans for protein. Increase broth slightly.
• Herby upgrade: Stir in fresh thyme, rosemary, or sage at the end for a fragrant finish.
• Crunchy topping: Mix breadcrumbs with a little melted butter and sprinkle over the top before baking for a crisp crust.

FAQ

Q: Can I use another pasta instead of orzo?
A: Short pasta like acini di pepe, small shells, or medium ditalini can work, but cooking times and liquid ratios may vary—adjust accordingly.

Q: Is it okay to make this ahead?
A: Yes. Assemble through the stovetop stage, then refrigerate before baking. Add a few extra minutes in the oven if baking from cold.

Q: How can I make this lower in calories?
A: Use half-and-half or a light cream alternative, reduce the cheese amounts, and increase vegetables for bulk.

Conclusion

For the full original recipe and more tips, see the detailed French Onion Chicken Orzo Casserole post at French Onion Chicken Orzo Casserole.