French Onion Chicken Orzo Casserole

Ingredients for French Onion Chicken Orzo Casserole

When I make this casserole, I always make sure to use fresh yellow onions rather than pre-sliced ones. The texture and sweetness are noticeably better. I also keep rotisserie chicken on hand because it saves time and adds that extra layer of flavor.

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions (thinly sliced, about 1/4-inch thick)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 garlic cloves (minced)
• 1 1/2 cups orzo pasta (about 10 oz)
• 2 cups cooked shredded chicken (rotisserie works perfectly)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth – I prefer low-sodium so I can control the saltiness
• 1 cup heavy cream (or half and half for a lighter version)
• 1 1/2 cups shredded mozzarella cheese (1 cup for sauce, 1/2 cup for topping)
• 1/2 cup grated Parmesan cheese – Freshly grated melts better than pre-shredded
• Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Equipment needed:

• Large 12-inch oven-safe skillet or Dutch oven
• Lid or aluminum foil
• Wooden spoon
• Measuring cups and spoons

Step-by-Step Instructions

I recommend reading through all the steps before starting. The caramelization process needs your attention but isn’t difficult once you understand the technique. Also, preheat your oven to 375°F now so it’s ready when you need it.

Step 1: Melt butter and olive oil in your large oven-safe skillet over medium heat. Add the thinly sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring every 3 to 4 minutes, until the onions turn dark golden brown and reduce to about one-third their original volume. They should smell sweet and caramelized. During the last 1 to 2 minutes, stir in the minced garlic. Don’t rush this step – proper caramelization is what gives this dish its signature flavor.

Step 2: Add the orzo pasta to the skillet and stir for about 2 minutes, letting it toast slightly. This step adds a nutty flavor to the pasta. Mix in the shredded chicken, thyme, black pepper, and Worcestershire sauce if using.

Step 3: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a lid or aluminum foil and cook for 8 to 10 minutes, stirring every few minutes to prevent the orzo from sticking to the bottom. The orzo should be tender with a slight bite, not mushy. If the mixture seems too thick, add a splash more broth.

Step 4: Stir in 1 cup of mozzarella cheese and all the Parmesan cheese. Mix until the cheeses melt completely and create a creamy sauce that coats the orzo. The mixture should look smooth and creamy.

Step 5: Make sure your oven is preheated to 375°F. Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Transfer to the oven and bake uncovered for 10 to 15 minutes until the cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly and make serving easier.

Perfect Pairings for French Onion Chicken Orzo Casserole

Since this casserole is rich and creamy, I like to balance it with lighter, fresher sides that add color and texture to the plate.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a tangy vinaigrette cuts through the richness beautifully and adds freshness to every bite. Try my Simple House Salad with Lemon Vinaigrette for the perfect pairing.

Roasted Vegetables: Roasted broccoli, green beans, or Brussels sprouts provide a slightly charred flavor and crispy texture that contrasts perfectly with the creamy pasta. My Garlic Parmesan Roasted Broccoli works wonderfully here.

Garlic Bread: Crusty bread brushed with garlic butter is perfect for scooping up every last bit of that cheesy sauce. Consider serving this alongside my Cheesy Pull-Apart Garlic Bread.

Steamed Asparagus: Lightly steamed asparagus with a squeeze of lemon adds brightness and a nutritious element that balances the indulgent casserole.

Caesar Salad: The classic Caesar brings a complementary savory flavor and satisfying crunch that pairs wonderfully with the soft, creamy orzo.

Make-Ahead and Storage Tips

This casserole stores beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. For longer storage, freeze portions in freezer-safe containers for up to 2 months.

When reheating, I recommend using the oven at 350°F until warmed through completely. This keeps the texture better than microwaving, though individual portions reheat fine in the microwave with a splash of broth or cream to refresh the sauce.

This casserole is incredibly versatile for meal prep. You can make it ahead through Step 4, refrigerate it, then top with cheese and bake when ready to serve. Perfect for busy weeknights when you need dinner ready without last-minute stress.

FAQs

French Onion Chicken Orzo Casserole

A creamy, comforting one-dish meal with caramelized onions, tender chicken, and orzo pasta in a savory cheesy sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, French

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions thinly sliced, about 1/4-inch thick
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 cloves garlic minced
• 1 1/2 cups orzo pasta about 10 oz
• 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 divided: 1 cup for sauce, 1/2 cup for topping
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Worcestershire sauce or balsamic glaze optional

Equipment

• Large 12-inch oven-safe skillet or Dutch oven
• Lid or aluminum foil
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Preheat your oven to 375°F (190°C). In a large 12-inch oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are dark golden brown and reduced to about one-third their original volume. Stir in the minced garlic during the last 1 to 2 minutes.
2. 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. Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover with lid or aluminum foil, and let it cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender with a slight bite. If mixture seems too thick, add a splash more broth.
4. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
5. Sprinkle the remaining 1/2 cup mozzarella over the top. Transfer to preheated oven and bake uncovered for 10 to 15 minutes until bubbly and golden on top.
6. Let it rest for 5 minutes before serving to allow sauce to thicken. Garnish with fresh thyme or parsley if desired.

Notes

Make sure to caramelize the onions fully for the best flavor. Use a 12-inch oven-safe skillet to avoid transferring to another dish. Rotisserie chicken saves time and adds extra flavor. Let casserole rest before serving for easier portioning.