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Delicious French Onion Chicken Orzo Casserole served in a dish.

French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole is rich, creamy, and easy to make, blending sweet caramelized onions with chicken, orzo, and melty cheese for a comforting dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 550
Ingredients Method Notes

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.
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced Added for flavor near the end of onion cooking time.
  • 1 1/2 cups orzo pasta Lightly toasted for texture.
  • 2 cups cooked shredded chicken Rotisserie chicken works well.
  • 1/2 teaspoon dried thyme For flavor.
  • 1/4 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 1/2 cups shredded mozzarella cheese For creaminess and topping.
  • 1/2 cup grated Parmesan cheese For added flavor.
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze 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. Stir in minced garlic during the last 1–2 minutes.
  3. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
  4. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
  5. 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.
  6. Stir in 1 cup mozzarella and Parmesan cheese. Mix until melted and creamy.
  7. 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.
  8. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

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.