French Onion Chicken Orzo Casserole

🖋️ Written by Emma

why make this recipe

French Onion Chicken Orzo Casserole is a warm and comforting dish perfect for family dinners. It combines the rich flavors of caramelized onions with the hearty texture of orzo and tender chicken. This recipe is not only delicious but also easy to prepare, making it great for busy weeknights or special occasions. Plus, it is a one-pan dish, which means fewer dishes to clean up afterward!

how to make French Onion Chicken Orzo Casserole

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)

Directions :

1. Caramelize the Onions: 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.

2. Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.

3. Pour in Liquids: Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.

4. Add Cheese: Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.

5. Bake the Casserole: Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.

6. Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

how to serve French Onion Chicken Orzo Casserole

Serve the casserole warm, straight from the oven. It pairs well with a fresh garden salad or steamed vegetables. You can also serve it with crusty bread to soak up the delicious sauce.

how to store French Onion Chicken Orzo Casserole

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until warmed through.

tips to make French Onion Chicken Orzo Casserole

• Stir the onions frequently while caramelizing to avoid burning.
• Use rotisserie chicken to save time and add flavor.
• For a lighter version, substitute heavy cream with half-and-half.
• Adjust the seasonings to your taste, adding more thyme or pepper if you like.

variation

You can add vegetables such as spinach or mushrooms to the casserole for extra nutrients. Some people also like to use different cheeses, like cheddar or Gruyère, for additional flavors.

FAQs

Q: Can I use uncooked chicken instead of shredded chicken?
A: Yes, you can. Just make sure to cook the chicken fully before adding it to the orzo.

Q: What can I use instead of orzo?
A: You can substitute orzo with any small pasta, like ditalini or elbows.

Q: Can I make this casserole ahead of time?
A: Yes, you can prepare it the night before. Just cover it well and refrigerate. Bake it the next day.

French Onion Chicken Orzo Casserole

A warm and comforting one-pan dish that combines caramelized onions, orzo, and tender chicken, perfect for family dinners and easy weeknight meals.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the base

• 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

For the casserole

• 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 optional for added depth

Method

 

Preparation

1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
2. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
3. Stir in the minced garlic during the last 1–2 minutes.

Cooking

1. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
2. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
3. Add the chicken broth and cream. Bring to a gentle simmer.
4. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
5. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.

Baking

1. Preheat oven to 375°F (190°C).
2. Sprinkle the remaining 1/2 cup mozzarella over the top.
3. Bake uncovered for 10–15 minutes until bubbly and golden on top.

Serving

1. Let it rest for 5–10 minutes before serving.
2. Garnish with fresh thyme or parsley if desired.

Notes

For best results, stir the onions frequently while caramelizing to avoid burning. Use rotisserie chicken to save time and enhance flavor. To lighten the dish, substitute heavy cream with half-and-half. Adjust seasonings to your taste.