French Onion Chicken Orzo Casserole Recipe

Introduction

This French Onion Chicken Orzo Casserole combines the rich, caramelized flavor of onions with tender shredded chicken and creamy orzo pasta. It’s a comforting one-dish meal perfect for busy weeknights or when you want something hearty and delicious.

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 a 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

Instructions

1. Step 1: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the 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.
2. Step 2: Stir in the orzo and cook for 2 minutes to lightly toast the pasta. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine.
3. Step 3: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
4. Step 4: Stir in 1 cup of shredded mozzarella cheese and the grated Parmesan cheese until melted and creamy.
5. Step 5: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top of the casserole. Bake uncovered for 10–15 minutes until bubbly and golden on top.
6. Step 6: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful shortcut.
• Substitute half and half for heavy cream to reduce richness while keeping creaminess.
• For added texture, sprinkle some crispy fried onions on top after baking.
• If you prefer a vegetarian version, omit the chicken and add sautéed mushrooms instead.
• Use a splash of balsamic glaze instead of Worcestershire sauce for a sweeter depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet on low heat, adding a splash of broth or cream if it feels dry. This casserole is best enjoyed fresh but reheats well without losing much flavor or texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole through the stovetop steps, then refrigerate it before baking. When ready to eat, bake as directed, adding extra baking time if it’s cold from the fridge.

Can I use a different type of pasta instead of orzo?

Orzo works best because it cooks quickly and creates a creamy texture, but small pasta shapes like acini di pepe or small shells can be used. Just adjust cooking times accordingly.

French Onion Chicken Orzo Casserole Recipe

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★★★★★

4.5 from 76 reviews

French Onion Chicken Orzo Casserole is a comforting and creamy baked dish featuring caramelized onions, tender shredded chicken, and orzo pasta, all simmered in a rich broth and cream mixture then topped with melted mozzarella and Parmesan cheese for a flavorful and hearty meal.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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, divided
• 1/2 cup grated Parmesan cheese

Optional Ingredients

• 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Instructions

1. Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions, sugar, and salt, and cook for 20–25 minutes, stirring occasionally until the onions become deeply golden and caramelized. During the last 1–2 minutes of cooking, stir in the minced garlic to soften and release its aroma.
2. Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes to lightly toast it. Then add the shredded cooked chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix thoroughly to combine all ingredients evenly.
3. Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet or Dutch oven, and let it cook for 8–10 minutes. Stir occasionally to prevent sticking until the orzo is tender and has absorbed most of the liquid.
4. Add Cheese: Stir in 1 cup of shredded mozzarella and all the grated Parmesan cheese. Mix well until the cheeses melt completely into the creamy sauce, making the mixture luscious and smooth.
5. Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the casserole. Bake uncovered for 10–15 minutes until the top layer is bubbly and golden brown, adding a delightful crispy texture.
6. Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set. Optionally garnish with fresh thyme or parsley before serving for a fresh, herbal touch.

Notes

• Using rotisserie chicken saves time and adds flavor, but leftover cooked chicken works just as well.
• For a lighter version, substitute heavy cream with half and half.
• Be patient when caramelizing onions; low and slow cooking enhances sweetness.
• If you don’t have an oven-safe skillet, transfer the mixture to a casserole dish before baking.
• Worcestershire sauce or balsamic glaze is optional but adds depth of flavor to the dish.
• Letting the casserole rest before serving helps thicken the sauce and improves texture.

Keywords: French onion chicken casserole, orzo casserole recipe, cheesy chicken orzo bake, comfort food casserole, baked orzo with chicken