introduction

This French Onion Chicken Orzo Casserole brings together deeply caramelized onions, tender shredded chicken, and creamy orzo for a comforting, weeknight-friendly one-pan meal. It borrows the savory, slightly sweet notes of classic French onion soup and turns them into a cheesy, family-friendly casserole that’s rich without being fussy.

why make this recipe

Fast to assemble using rotisserie chicken for minimal hands-on time.
Bold caramelized-onion flavor that elevates simple pantry ingredients.
Family-pleasing: creamy, cheesy, and adaptable for lighter or richer preferences.
Great for leftovers and meal prep — it reheats beautifully.

how to make French Onion Chicken Orzo Casserole

Follow these steps to build deep flavor and a creamy finish:

Caramelize the onions: Melt butter with olive oil over medium heat in a large oven-safe skillet or Dutch oven. Add the thinly sliced yellow onions, sugar, and salt. Cook slowly for 20–25 minutes, stirring occasionally, until the onions are deeply golden and sweet. Add the minced garlic in the last 1–2 minutes to soften and become fragrant.
Add orzo and chicken: Stir the orzo into the caramelized onions and toast for about 2 minutes. Add the cooked shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix to combine.
Pour in liquids: Add the chicken broth and heavy cream (or half-and-half). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add cheese: Stir in 1 cup of the shredded mozzarella and all the Parmesan until melted and the mixture is creamy.
Bake the casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden on top.
Rest and garnish: Let the casserole rest for 5–10 minutes before serving so it sets. Garnish with fresh thyme or chopped parsley if desired.

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 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 shredded chicken, thyme, pepper, and Worcestershire 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 mozzarella 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 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.

French Onion Chicken Orzo Casserole

how to serve French Onion Chicken Orzo Casserole

Serve warm, scooped onto plates or into bowls. Pair with a crisp green salad or roasted vegetables to cut through the richness. A drizzle of balsamic glaze or a sprinkle of fresh herbs brightens the dish just before serving.

how to store French Onion Chicken Orzo Casserole

Refrigerator: Cool completely, then transfer to an airtight container. Keeps 3–4 days.
Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven covered until heated through, or microwave individual portions, stirring halfway for even heat. Add a splash of broth or cream if it seems dry.

tips to make French Onion Chicken Orzo Casserole

Caramelize slowly: Low and slow is key for deeply flavored onions—don’t rush with high heat.
Toast the orzo briefly: This step adds a subtle nutty flavor and helps prevent mushiness.
Adjust creaminess: Use half-and-half for a lighter result or full heavy cream for ultra-richness.
Cheese timing: Stir some cheese into the filling for creaminess and reserve some for a golden baked top.
Swap proteins: Leftover turkey or diced ham can be used instead of chicken.

variation (if any)

Vegetarian: Omit chicken and use vegetable broth; add mushrooms or roasted vegetables for substance.
Cheesy twist: Stir in Gruyère or fontina with the mozzarella for a nuttier, more classic French-onion flavor.
Herb-forward: Add fresh rosemary or a bay leaf while simmering, removing large herbs before baking.

French Onion Chicken Orzo Casserole

FAQ

Q: Can I use dried onions or pre-sliced store-bought onions?
A: Fresh sliced onions caramelize best. Pre-sliced fresh onions are fine, but avoid dehydrated dried onions for this application.

Q: Is orzo better cooked separately or in the skillet?
A: Cooking orzo in the skillet with the broth concentrates flavor and reduces dishes. If you prefer perfectly separated pasta, cook it separately and fold in at the end.

Q: Can I make this gluten-free?
A: Yes—use a gluten-free orzo or small rice-shaped pasta and confirm your Worcestershire sauce is gluten-free.

Conclusion

For the full original version and additional tips, see the original French Onion Chicken Orzo Casserole recipe on The Fervent Mama: French Onion Chicken Orzo Casserole recipe.