French Onion Chicken Orzo Casserole is a creamy and savory dish that combines caramelized onions, tender chicken, and orzo pasta in a flavorful sauce topped with bubbly melted cheese. It’s an easy, comforting one-pan meal perfect for weeknights or entertaining guests.
You’ll love this casserole because the rich caramelized onions add deep, sweet flavor which pairs perfectly with tender shredded chicken and tender orzo in a creamy sauce. The cheese melts into the sauce, creating a luscious texture, while a topping of mozzarella browns to golden perfection.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for extra depth
Instructions
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In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Add garlic and cook 1–2 minutes until fragrant.
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Stir in orzo and cook 2 minutes to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using; combine well.
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Pour in chicken broth and cream; bring to gentle simmer. Reduce heat to low, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.
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Stir in 1 cup mozzarella and Parmesan cheese until melted and creamy.
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Preheat oven to 375°F (190°C). Sprinkle remaining ½ cup mozzarella over the top. Bake uncovered 10–15 minutes until bubbly and golden.
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Let rest 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Tips for Success
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Caramelize onions low and slow for best flavor.
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Toast orzo to enhance its nutty flavor before boiling.
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Use rotisserie chicken for easy prep and good flavor.
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Stir cheese gently so it melts smoothly into sauce.
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Cover during simmering to trap steam and cook pasta evenly.
Delicious Variations
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Swap mozzarella for Gruyère or Fontina for richer flavor.
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Add mushrooms or spinach to the casserole for extra veggies.
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Finish with a sprinkle of crispy fried onions for texture.
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Use half and half or milk for a lighter dish.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare through step 4, refrigerate covered, then bake fresh.
How long will leftovers keep?
Store refrigerated in airtight container for up to 3 days.
Can I freeze this casserole?
Freeze before baking; thaw overnight and bake as directed.
What if orzo absorbs too much liquid?
Add more broth or water during simmering to prevent sticking.
Can I use chicken breast instead of thighs?
Yes, but thighs add more flavor and moisture.
French Onion Chicken Orzo Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Rich and comforting one-pan dish featuring caramelized onions, shredded chicken, and tender orzo in creamy, cheesy sauce, topped with golden melted mozzarella for a cozy meal.
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
2 large yellow onions, thinly sliced
1 tsp sugar
½ tsp salt
3 garlic cloves, minced
1½ cups orzo pasta
2 cups cooked shredded chicken (rotisserie recommended)
½ tsp dried thyme
¼ tsp black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half)
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
Optional: ½ tsp Worcestershire sauce or balsamic glaze
Instructions
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Caramelize onions: In a large oven‑safe skillet or Dutch oven, melt butter and oil over medium heat. Add onions, sugar, and salt. Cook 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Add garlic and cook 1–2 minutes more until fragrant.
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Toast orzo: Stir in orzo and cook 2 minutes to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Combine well.
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Simmer pasta: Pour in chicken broth and cream. Bring to a gentle simmer, reduce heat to low, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.
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Add cheese: Stir in 1 cup mozzarella and all the Parmesan until melted and creamy.
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Bake: Preheat oven to 375°F (190°C). Sprinkle remaining ½ cup mozzarella over the top. Bake uncovered 10–15 minutes until top is golden and bubbly.
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Serve: Let sit 5–10 minutes before serving. Garnish with fresh thyme or parsley.
Notes
Cook onions slowly for deep caramelization.
Toast orzo for nutty flavor. Stir cheese gently for smooth, creamy sauce.
Add broth if orzo thickens too much before baking.
Store leftovers refrigerated up to 3 days; freeze pre-bake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 485
- Sugar: 7
- Sodium: 640
- Fat: 27
- Saturated Fat: 14
- Unsaturated Fat: 13
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 145
Keywords: french onion chicken pasta, chicken orzo casserole, creamy baked chicken orzo, one pot chicken casserole, caramelized onion pasta bake
