French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole is the ultimate comfort food, blending the savory richness of caramelized onions with tender chicken and creamy pasta. It captures all the classic flavors of French onion soup in a hearty, one-pan meal that the whole family will adore.

Why You Will Love This Recipe

There are so many reasons why this French Onion Chicken Orzo Casserole will become a staple in your dinner rotation:

• Rich, layered flavor: The combination of deeply caramelized onions and melted Gruyère or mozzarella cheese creates a sophisticated taste profile.
• Creamy, satisfying texture: The orzo pasta acts like a sponge, soaking up the savory beef broth and heavy cream for a luscious mouthfeel.
• One-dish convenience: This recipe minimizes cleanup because everything cooks together in the same pan or skillet.
• Make-ahead friendly: You can easily prep this dish in advance, making it perfect for busy weeknights or stress-free entertaining.
• Crowd-pleaser: It is elegant enough for a dinner party but cozy enough for a casual family night.

Ingredients

To make this delicious French Onion Chicken Orzo Casserole, you will need the following ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions (thinly sliced)
• 1 teaspoon sugar (to help caramelization)
• 1/2 teaspoon salt
• 3 garlic cloves (minced)
• 1 1/2 cups orzo pasta
• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth (or beef broth for deeper flavor)
• 1 cup heavy cream (or half and half for a lighter option)
• 1 1/2 cups shredded mozzarella cheese (or Gruyère for a traditional taste)
• 1/2 cup grated Parmesan cheese
• Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Step-by-Step Instructions

Follow these simple steps to create the perfect French Onion Chicken Orzo Casserole:

1. 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. Stir in the minced garlic during the last 1–2 minutes of cooking.
2. Add Orzo and Chicken: Stir in the dry orzo and cook for about 2 minutes, allowing the pasta to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if you are using it. Mix everything well to combine.
3. Pour in Liquids: Add the broth and heavy cream to the skillet. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 8–10 minutes. Stir occasionally to ensure the orzo doesn’t stick, cooking until the pasta is tender.
4. Add Cheese: Stir in 1 cup of the mozzarella and all of the Parmesan cheese. Mix until the cheese is completely melted and the sauce is creamy.
5. Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the dish. Transfer the skillet to the oven and bake uncovered for 10–15 minutes until the top is bubbly and golden brown.
6. Serve: Let the casserole rest for 5–10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh thyme or parsley if desired.

Expert Tips / Pro Tips

Don’t rush the onions: The secret to a great French Onion Chicken Orzo Casserole is the caramelization. Cooking the onions slowly allows their natural sugars to develop, providing that classic sweet and savory base.

Toast the orzo: Taking two minutes to toast the orzo in the butter and onion mixture before adding liquid adds a wonderful nutty flavor and helps the pasta maintain a better texture.

Use high-quality cheese: While mozzarella is great for a cheese pull, using Gruyère will give you the most authentic “French Onion” flavor profile.

Check the liquid: If the orzo seems too dry before going into the oven, add an extra splash of broth. The pasta will continue to absorb liquid as it bakes.

Variations & Substitutions

Vegetarian Version: Skip the chicken and use sautéed mushrooms and spinach instead. Swap the chicken broth for a rich vegetable broth.

Add Bacon: For a smoky twist, stir in some chopped, cooked bacon along with the chicken.

Make it Spicy: Add a pinch of crushed red pepper flakes or some chopped jalapeños to the onions while they caramelize.

Low-Carb Twist: You can swap the orzo for cauliflower rice, though you will need to reduce the broth and cream significantly as cauliflower does not absorb liquid like pasta does.

Different Proteins: If you don’t have chicken, this recipe also works beautifully with leftover turkey or even cooked ground beef.

Serving Suggestions

This French Onion Chicken Orzo Casserole is a complete meal on its own, but it pairs wonderfully with a few simple sides:

• Green Salad: A crisp arugula or Caesar salad with a light vinaigrette cuts through the richness of the creamy sauce.
• Crusty Bread: Serve with a warm baguette or garlic bread to soak up every last bit of the cheesy sauce.
• Roasted Vegetables: Steamed broccoli or roasted asparagus adds a nice pop of color and nutrition to the plate.

Storage, Freezing & Reheating

Storage: Store any leftover French Onion Chicken Orzo Casserole in an airtight container in the refrigerator for up to 4 days.

Freezing: This casserole is freezer-friendly! Allow it to cool completely, then wrap it tightly with foil or place it in a freezer-safe container. It will stay fresh for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: To keep the casserole creamy, add a splash of broth or cream before reheating. You can reheat individual portions in the microwave or the whole dish in the oven at 350°F until warmed through.

Nutrition Information

The following table provides an estimated nutritional breakdown per serving (based on 6 servings):

French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole is the ultimate comfort food, blending the savory richness of caramelized onions with tender chicken and creamy pasta. It captures all the classic flavors of French onion soup in a hearty, one-pan meal that the whole family will adore.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Casserole, Dinner, Main Course

Cuisine: French American, Fusion

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions thinly sliced
• 1 teaspoon sugar to help caramelization
• 1/2 teaspoon salt
• 3 cloves garlic minced
• 1 1/2 cups orzo pasta
• 2 cups cooked shredded chicken rotisserie chicken works perfectly
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth or beef broth for deeper flavor
• 1 cup heavy cream or half and half
• 1 1/2 cups mozzarella cheese shredded, or Gruyère
• 1/2 cup Parmesan cheese grated
• 1/2 teaspoon Worcestershire sauce optional, or balsamic glaze

Equipment

• Large oven-safe skillet or Dutch oven

Method

 

1. 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. Stir in the minced garlic during the last 1–2 minutes of cooking.
   2 tablespoons unsalted butter, 1 tablespoon olive oil, 2 large yellow onions, 1 teaspoon sugar, 1/2 teaspoon salt, 3 cloves garlic
2. Add Orzo and Chicken: Stir in the dry orzo and cook for about 2 minutes, allowing the pasta to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if you are using it. Mix everything well to combine.
   1 1/2 cups orzo pasta, 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce
3. Pour in Liquids: Add the broth and heavy cream to the skillet. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 8–10 minutes. Stir occasionally to ensure the orzo doesn’t stick, cooking until the pasta is tender.
   2 cups low-sodium chicken broth, 1 cup heavy cream
4. Add Cheese: Stir in 1 cup of the mozzarella and all of the Parmesan cheese. Mix until the cheese is completely melted and the sauce is creamy.
   1 1/2 cups mozzarella cheese, 1/2 cup Parmesan cheese
5. Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the dish. Transfer the skillet to the oven and bake uncovered for 10–15 minutes until the top is bubbly and golden brown.
   1 1/2 cups mozzarella cheese
6. Serve: Let the casserole rest for 5–10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh thyme or parsley if desired.

Notes

Don’t rush the caramelization process, as slowly cooking the onions is the key to the classic sweet and savory base. For the most authentic French Onion flavor, try substituting the mozzarella with high-quality Gruyère cheese.

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