Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons unsalted butter (For richer onion flavor; use all olive oil for dairy-free.); 1 tablespoon olive oil; 2 large yellow onions (Thinly sliced (sweet or Walla Walla work well).); 1 teaspoon sugar (Helps with caramelization.); 1/2 teaspoon salt (Plus more to taste.); 3 cloves garlic (Minced.); 1 1/2 cups orzo pasta (Uncooked.); 2 cups cooked shredded chicken (Rotisserie chicken is perfect.); 1/2 teaspoon dried thyme (Or 1 1/2 teaspoons fresh.); 1/4 teaspoon black pepper; 2 cups low-sodium chicken broth (Or vegetable broth for a lighter taste.); 1 cup heavy cream (Or use half-and-half to cut calories.); 1 1/2 cups shredded mozzarella cheese (Divided (reserve 1/2 cup for topping).); 1/2 cup grated Parmesan cheese; 1/2 teaspoon Worcestershire sauce (Optional; for depth.); drizzle of balsamic glaze (Optional; for depth.)

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I’ve made a lot of weeknight casseroles, but this French Onion Chicken Orzo Casserole always wins for comfort and speed. It layers deeply caramelized onions and creamy, cheesy orzo with shredded chicken for a dinner that tastes indulgent but comes together on a busy evening. It’s great when you want French onion flavor without fussing over individual bowls of soup and sandwiches. If you like casseroles you can tweak easily, you might also enjoy this version with rice: French Onion Chicken and Rice Casserole.

Why you’ll love this dish

This casserole hits several home-cooking sweet spots: big flavor from caramelized onions, hearty protein from shredded chicken, and creamy orzo that soaks up the sauce. It feels restaurant-worthy thanks to the golden, bubbly top, yet it’s a weeknight-friendly one-pan meal when you use an oven-safe skillet. It’s also flexible—use leftover chicken or a rotisserie bird, swap the cream for half-and-half, or make it lighter with less cheese.

“Deeply caramelized onions, gooey cheese, and tender orzo—this is comfort food done right. Even picky eaters ask for seconds.” — A quick-test dinner table review

This dish is ideal for family dinners, potlucks, or when you want to repurpose rotisserie chicken into something more special.

How this recipe comes together

Quick overview so you know what to expect:

Caramelize thinly sliced onions slowly until richly golden (20–25 minutes).
Toast orzo in the pan briefly, then add shredded cooked chicken and herbs.
Add broth and cream, simmer covered until orzo is tender (about 8–10 minutes).
Stir in most of the cheese for a creamy interior, top with remaining mozzarella, then bake until golden and bubbly.
Rest a few minutes, garnish, and serve.

The steps are straightforward: develop onion flavor first, then build the pasta-and-protein base, finish with cheese and a quick bake.

What you’ll need

2 tablespoons unsalted butter (for richer onion flavor; use all olive oil for dairy-free)
1 tablespoon olive oil
2 large yellow onions, thinly sliced (sweet or Walla Walla work well)
1 teaspoon sugar (helps with caramelization)
1/2 teaspoon salt (plus more to taste)
3 garlic cloves, minced
1 1/2 cups orzo pasta (uncooked)
2 cups cooked shredded chicken (rotisserie chicken is perfect)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon black pepper
2 cups low-sodium chicken broth (or vegetable broth for a lighter taste)
1 cup heavy cream (or use half-and-half to cut calories)
1 1/2 cups shredded mozzarella cheese, divided (reserve 1/2 cup for topping)
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze for depth

Substitutions and notes:

For an earthier note, swap Gruyère for mozzarella (gruyère melts beautifully).
Want lower fat? Use half-and-half and reduce total cheese by 1/4 cup.
If you prefer a rice base, see other casserole ideas like this creamy version: creamy French chicken casserole for inspiration.

Step-by-step instructions

Preheat and prep: Preheat oven to 375°F (190°C). Have shredded chicken measured and cheeses grated. Use an oven-safe skillet or Dutch oven.
Caramelize the onions: Melt butter with olive oil over medium heat. Add sliced onions, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, 20–25 minutes until deep golden and jammy. If onions begin to stick, add a splash of water and scrape up browned bits. Stir in minced garlic during the last 1–2 minutes.
Toast the orzo and combine: Add orzo to the skillet and stir for 2 minutes to toast lightly. This gives the pasta nuttiness and helps it hold shape. Stir in shredded chicken, thyme, and black pepper. Add Worcestershire or a teaspoon balsamic if using.
Add liquids and simmer: 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 but not mushy. If the mixture looks too thick before orzo is done, add up to 1/4 cup more broth.
Fold in cheese: Stir in 1 cup mozzarella and the Parmesan. Mix until the cheeses melt into a creamy sauce. Taste and adjust salt and pepper.
Bake: Sprinkle remaining 1/2 cup mozzarella evenly over the top. Transfer (or if already in an ovenproof skillet, place) to the oven and bake uncovered 10–15 minutes until bubbly and golden.
Rest and serve: Let rest 5–10 minutes to set. Garnish with fresh thyme or chopped parsley and serve.

Best ways to enjoy it

Plate with a simple green salad (baby arugula, lemon vinaigrette) to cut the richness.
Serve with crusty bread or garlic knots to mop up sauce.
For a heartier meal, pair with roasted root vegetables or steamed broccoli.
For a brunch twist, scoop onto toasted English muffins and top with a fried egg.

Storage and reheating tips

Refrigerate: Cool casserole to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
Freeze: Place cooled casserole in an airtight container or wrap the skillet with foil and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat from fridge: Spoon portions into an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for 15–20 minutes until heated through. You can also microwave single portions in 30–60 second bursts, stirring between, until hot.
Reheat from frozen: Thaw in fridge overnight, then bake covered at 350°F until warmed through, about 30–40 minutes.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Don’t rush the onions. Patience here produces the signature sweet-savory backbone. Raise heat only at the end to speed browning, but don’t burn.
Toast the orzo briefly — it adds flavor and keeps the pasta from getting gluey.
Use low-sodium broth so you control salt level, especially if your cheese is salty.
If you’re short on time, caramelize onions in a wide pan with a pinch more sugar and a splash of water to deglaze; it will still take 12–15 minutes but works in a pinch.
For a crockpot-friendly, hands-off approach, check these slow-cooker ideas to adapt the flavors: French Onion Ground Beef and Rice Casserole (use the same flavor principles when converting to low-and-slow cooking).

Creative twists

Mushroom and Gruyère: Add sautéed cremini mushrooms and swap mozzarella for Gruyère for a classic French onion vibe.
Vegetarian: Replace chicken with roasted cauliflower or chickpeas and use vegetable broth.
Lighter version: Use half-and-half, reduce cheese by 1/3, and add extra herbs and lemon zest to brighten.
Make it with pasta shapes: Swap orzo for small shells or acini di pepe if you prefer a different bite.
One-pot slow-cooker: Brown onions first on stovetop, add all ingredients (except final topping) to the slow cooker, cook on low 2–3 hours, stir in cheeses at the end and broil briefly to brown.

Your questions answered

Q: How long does this take from start to finish?
A: About 45–55 minutes. Caramelizing the onions is the longest step (20–25 minutes), plus simmering and a short bake.

Q: Can I use raw chicken instead of cooked shredded chicken?
A: You can, but you’ll need to add ~1 cup more broth and increase simmer time until the chicken reaches 165°F (74°C). Alternatively, briefly poach chicken breasts first, shred, then add at the cheese stage so they don’t dry out.

Q: Is this freezer-friendly?
A: Yes. Cool completely, freeze up to 3 months, thaw overnight, and reheat until piping hot (165°F). Texture of the pasta can soften slightly after freezing.

Q: Can I make this gluten-free?
A: Use gluten-free orzo or a small GF pasta. Confirm your broth is gluten-free. Cooking times may vary slightly.

Q: My casserole is dry after baking. What went wrong?
A: Likely not enough liquid or the orzo absorbed more than expected. Stir in 1/4–1/2 cup hot broth or cream, then reheat covered to restore creaminess.

Conclusion

This French Onion Chicken Orzo Casserole is a dependable crowd-pleaser—deep onion flavor, melty cheese, and tender orzo all in one dish. If you want another take on the same pairing of French onion flavor with chicken and orzo, see this close cousin recipe at French Onion Chicken Orzo Casserole – The Fervent Mama. For an idea that leans into slow-cooker convenience and slightly different seasoning, check out Crockpot Creamy French Onion Chicken and Orzo. – Half Baked ….