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French Onion Chicken Orzo Casserole

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
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.