Introduction

This French Onion Chicken Orzo Casserole is a comforting blend of caramelized onions, tender chicken, and creamy orzo pasta baked to golden perfection. It’s a delicious twist on classic French onion flavors, perfect for a satisfying weeknight meal.

A white shallow bowl holds a creamy pasta dish with a base layer of soft, short pasta coated in a light beige, creamy cheese sauce with visible chicken pieces mixed in. On top, there is a generous layer of crispy, golden-brown fried onions with some darker, almost caramelized spots scattered across the surface. The dish is garnished with small bits of fresh green herbs, adding a pop of color to the creamy and golden tones. The bowl rests on a white marbled surface, and the shot is close-up, showing the texture and shine of the cheese sauce and crispy onions clearly. Photo taken with an iphone --ar 4:5 --v 7

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, divided
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Instructions

Step 1: 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.
Step 2: Stir in the orzo and cook for 2 minutes to lightly toast it. Add shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well.
Step 3: Pour in 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.
Step 4: Stir in 1 cup of the mozzarella and all of the Parmesan cheese until melted and creamy.
Step 5: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top of the casserole.
Step 6: Bake uncovered for 10–15 minutes until bubbly and golden on top.
Step 7: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips & Variations

For a lighter version, substitute the heavy cream with half and half or whole milk.
Add mushrooms along with the onions for extra earthy flavor and texture.
Use leftover roast chicken or store-bought rotisserie chicken to save time.
If you prefer a richer taste, drizzle a bit of balsamic glaze on top before serving.
For a vegetarian option, omit the chicken and increase the broth and cream slightly, adding vegetables like spinach or zucchini.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.

How to Serve

A white bowl filled with a layered pasta dish starting with a creamy mixture of short spaghetti-like noodles coated in a light beige sauce, mixed with shredded pieces of chicken. On top, there is a golden layer of melted cheese which is slightly browned, followed by a generous pile of thin, crispy fried onion rings that are dark golden and caramelized. The dish is sprinkled with small pieces of bright green chopped parsley, adding a fresh color contrast against the warm tones. The bowl sits on a white marbled surface which is visible at the edges, adding a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the baking step and refrigerate it for a few hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What can I use if I don’t have orzo pasta?

You can substitute orzo with other small pasta shapes like acini di pepe, small shells, or even rice, though the texture and cooking time may vary slightly.

French Onion Chicken Orzo Casserole Recipe

Print Recipe

★★★★★

4.4 from 592 reviews

A rich and comforting French Onion Chicken Orzo Casserole combining deeply caramelized onions, tender orzo pasta, shredded chicken, and a creamy cheese blend, baked to golden perfection. This hearty dish offers layers of savory flavor and creamy texture, perfect for a cozy family meal.

Author: Marco
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: French-American

Ingredients

Scale

Onion Base

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

Main Ingredients

1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce or balsamic glaze (optional)

Liquids and Cheese

2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese

Instructions

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. Add the minced garlic during the last 1–2 minutes of cooking and stir to combine.
Add Orzo and Chicken: Stir in the orzo pasta and cook for about 2 minutes to lightly toast it. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to combine the flavors.
Pour in Liquids and Simmer: Add the low-sodium chicken broth and heavy cream to the skillet. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Add Cheese: Stir in 1 cup of shredded mozzarella and all of the Parmesan cheese. Mix well until the cheese melts and the mixture becomes creamy and smooth.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly on top of the casserole. Transfer the skillet or Dutch oven to the oven and bake uncovered for 10–15 minutes, or until bubbly and golden on top.
Serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired for added color and freshness.

Notes

You can substitute half and half for heavy cream for a lighter dish.
Using rotisserie chicken saves time and adds great flavor.
Make sure to stir the orzo occasionally while simmering to avoid sticking.
For extra depth, Worcestershire sauce or a splash of balsamic glaze enhances the caramelized flavors.
This dish can be prepared in an oven-safe skillet or Dutch oven to streamline cooking and baking.
Letting the casserole rest before serving helps it set and makes serving easier.

Keywords: French onion chicken casserole, orzo casserole, comfort food, baked chicken casserole, creamy orzo recipe