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French Onion Chicken Orzo Casserole

This comforting casserole combines caramelized onions, tender chicken, and creamy orzo for a delicious and family-friendly one-pan meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, French
Calories: 450
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 or balsamic glaze (optional for added depth)

Method
 

Preparation
  1. Melt butter with olive oil over medium heat in a large oven-safe skillet or Dutch oven.
  2. 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.
  3. Add minced garlic in the last 1–2 minutes to soften and become fragrant.
Building the Casserole
  1. Stir the orzo into the caramelized onions and toast for about 2 minutes.
  2. Add the cooked shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix to combine.
  3. Add the chicken broth and heavy cream. 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.
  4. Stir in 1 cup of the shredded mozzarella and all the Parmesan until melted and the mixture is creamy.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle the remaining 1/2 cup mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden on top.
Final Steps
  1. Let the casserole rest for 5–10 minutes before serving so it sets.
  2. Garnish with fresh thyme or chopped parsley if desired.

Notes

Serve warm with a crisp green salad or roasted vegetables. Optional drizzle of balsamic glaze or fresh herbs for brightness. Store leftovers in an airtight container for 3–4 days in the refrigerator or up to 2 months in the freezer.