Just a warm, cheesy meal you can make any night.
introduction
This French Onion Chicken Orzo Casserole is rich, creamy, and easy to make. It blends sweet caramelized onions with chicken, orzo, and melty cheese for a comforting dinner. For a quick reference and more notes, see this French Onion Chicken Orzo Casserole recipe.
why make this recipe
Make this dish when you want a full, one-pan meal that pleases a crowd and stores well for leftovers. It uses simple pantry items and cooked chicken for fast prep. If you like casseroles, you might also enjoy a hearty chicken and spinach casserole for another easy dinner idea.
how to make French Onion Chicken Orzo Casserole
Follow these main steps in one pan. If you want a citrus twist in a similar one-pot style, check ideas like this creamy lemon chicken orzo.
- Caramelize the onions first to build deep flavor.
- Toast the orzo briefly so it holds texture.
- Add chicken and herbs, then pour in broth and cream.
- Cook until the orzo is tender, stir in most of the cheese, then bake to brown the top.
- Let it rest a few minutes before serving so it sets.
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 :
- 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.
- 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.
- 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.
- Add Cheese: Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
- 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.
- 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 hot with a simple green salad or steamed vegetables. The dish is rich, so a bright side or crisp bread works well. You can also pair it with a lighter orzo dish like chicken, sausage and broccoli orzo for a varied meal spread.
how to store French Onion Chicken Orzo Casserole
Cool the casserole to room temperature, then cover and place in the fridge for up to 3–4 days. Reheat single portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
tips to make French Onion Chicken Orzo Casserole
- Cook the onions low and slow for best sweetness and color.
- Use rotisserie chicken to save time and add flavor.
- If the mixture looks too thick while baking, stir in a splash of broth or cream.
- For a lighter dish, use half-and-half instead of heavy cream.
- If you enjoy casseroles of all kinds, try a different sweet-savory bake like blueberry French toast casserole for breakfast or brunch inspiration.
variation (if any)
- Swap mozzarella for Gruyère for a more classic French onion flavor.
- Add mushrooms with the onions for an earthy note.
- Stir in frozen peas or spinach near the end for extra greens.
FAQs
Q: Can I use a different pasta instead of orzo?
A: Yes. Short pastas like small shells or ditalini work, but adjust cooking time and liquid as needed.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with mushrooms or extra beans and use vegetable broth.
Q: Do I need an oven-safe skillet?
A: Yes, it is best. If you don’t have one, transfer to a baking dish before the oven step.
Q: Can I make this ahead and bake later?
A: You can cook through step 4, cool, cover, and refrigerate. Add the top cheese and bake when ready, adding a few extra minutes if cold.
Q: How do I prevent the orzo from getting mushy?
A: Do not overcook on the stove. Check orzo at 8 minutes and stop when tender with a slight bite; it will finish in the oven.
Conclusion
For another take on this same idea, see this French Onion Chicken Orzo Casserole post with extra notes. If you like rich and creamy versions, try the Crockpot Creamy French Onion Chicken and Orzo for a slow-cook method. For a recipe with caramelized onions and Gruyère, visit this French Onion Chicken and Orzo | Caramelized Onions and Gruyere page. For a one-pot clean-eating style, check the One Pot French Onion Orzo with Chicken write-up. For a simple, home-cook friendly version, see French Onion Chicken Orzo – Plain Chicken.
French Onion Chicken Orzo Casserole
Ingredients
For the Casserole
- 2 tablespoons unsalted butter For caramelizing the onions.
- 1 tablespoon olive oil For caramelizing the onions.
- 2 large yellow onions, thinly sliced Caramelized for depth of flavor.
- 1 teaspoon sugar To aid in caramelizing the onions.
- ½ teaspoon salt
- 3 cloves garlic, minced Added for flavor near the end of onion cooking time.
- 1 ½ cups orzo pasta Lightly toasted for texture.
- 2 cups cooked shredded chicken Rotisserie chicken works well.
- ½ teaspoon dried thyme For flavor.
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth For cooking the orzo.
- 1 cup heavy cream Can use half-and-half for a lighter option.
- 1 ½ cups shredded mozzarella cheese For creaminess and topping.
- ½ cup grated Parmesan cheese For added flavor.
- ½ teaspoon Worcestershire sauce or balsamic glaze Optional for added depth.
Instructions
Preparation
- 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 minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- Add 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.
- Stir in 1 cup mozzarella and Parmesan cheese. Mix until melted and creamy.
- 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.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.