Introduction

French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion soup with tender chicken and creamy orzo pasta. This comforting one-dish meal is perfect for busy weeknights or cozy dinners with family.

The dish shows one main layer of creamy, pale yellow pasta mixed with melted cheese, topped with crispy, golden-brown fried onions scattered unevenly on top. Small pieces of bright green parsley are sprinkled over the onions and pasta, adding a fresh look. The pasta noodles appear soft and slightly saucy, sitting in a shallow white bowl placed on a white marbled surface. 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
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 the sliced onions, sugar, and salt.
Step 2: Cook the onions for 20–25 minutes, stirring occasionally, until they are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes of cooking.
Step 3: Stir in the orzo pasta and cook for 2 minutes to lightly toast it. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well.
Step 4: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Step 5: Stir in 1 cup of shredded mozzarella and the grated Parmesan cheese until melted and creamy.
Step 6: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup shredded mozzarella over the top of the casserole.
Step 7: Bake uncovered for 10–15 minutes until bubbly and golden on top.
Step 8: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips & Variations

For a lighter dish, substitute heavy cream with half and half or whole milk.
Using rotisserie chicken saves time and adds extra flavor.
Add sautéed mushrooms for an earthier taste and extra texture.
Try topping with crispy fried onions for a crunchy finish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of broth or cream if needed to restore creaminess.

How to Serve

The image shows a close-up view of a creamy baked casserole being scooped from a white rectangular dish with a wooden spoon. The casserole has three distinct layers: the bottom layer is soft and pale, made up of cooked pasta, the middle layer is a thick, smooth white cheese sauce, and the top layer is golden brown, crispy fried onions sprinkled lightly with small green herbs. The casserole is bubbling with melted cheese stretching as it is lifted, and bits of browned cheese are visible on the edges of the dish. The dish rests on a white marbled surface with a grey cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking and refrigerate it overnight. When ready, add the cheese topping and bake as directed.

What can I use instead of orzo pasta?

You can substitute orzo with other small pasta shapes like acini di pepe, small shells, or even couscous for a similar texture and quick cooking.

French Onion Chicken Orzo Casserole Recipe

Print Recipe

★★★★★

5 from 89 reviews

This French Onion Chicken Orzo Casserole combines the rich, sweet flavors of caramelized onions with tender shredded chicken and creamy orzo pasta, baked to bubbly perfection with mozzarella and Parmesan cheeses. Perfect for a cozy dinner, this one-pan casserole brings together the best of French onion soup and comforting pasta in a simple, delicious dish.

Author: zara
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: French-American

Ingredients

Scale

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 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

2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)

Cheeses

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 thinly sliced onions along with sugar and salt, cooking for 20–25 minutes while stirring occasionally until the onions become deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes to add flavor.
Add Orzo and Chicken: Stir in the orzo pasta and cook it for about 2 minutes to lightly toast. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to combine.
Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and 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 the shredded mozzarella cheese along with the grated Parmesan cheese until they melt and make the mixture creamy.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the casserole. Bake uncovered for 10–15 minutes, or until the cheese topping is bubbly and golden brown.
Serve: Let the casserole rest for 5–10 minutes after removing from the oven to set. Garnish with fresh thyme or parsley if desired, then serve warm.

Notes

Using rotisserie chicken saves time and adds great flavor, but you can use any cooked shredded chicken.
Substitute half and half for heavy cream to reduce richness.
For extra flavor depth, Worcestershire sauce or balsamic glaze are optional but recommended.
You can prepare the caramelized onions a day ahead and refrigerate to speed up the cooking process.
Ensure you use an oven-safe skillet or transfer to a baking dish before baking.

Keywords: French Onion Chicken, Orzo Casserole, Caramelized Onions, Comfort Food, Baked Pasta, Chicken Dinner