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French Onion Chicken Orzo Casserole

A creamy, cheesy baked casserole that combines the comforting flavors of French onion soup with hearty chicken and orzo, perfect for weeknight dinners or cozy gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Onion Base
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions (thinly sliced)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic (minced)
For the Casserole
  • 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
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional)

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 onions are deeply golden and caramelized.
  3. Stir in minced garlic during the last 1–2 minutes.
  4. Stir in the orzo and cook for 2 minutes to allow it to lightly toast.
  5. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
  6. Add the chicken broth and cream. Bring to a gentle simmer.
  7. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Baking
  1. Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
  2. Preheat oven to 375°F (190°C).
  3. Sprinkle the remaining 1/2 cup of mozzarella over the top.
  4. Bake uncovered for 10–15 minutes until bubbly and golden on top.
  5. Let it rest for 5–10 minutes before serving.
  6. Garnish with fresh thyme or parsley if desired.

Notes

This casserole keeps in the fridge for about 3-4 days. It also freezes well for up to 2-3 months. Reheat in the oven or microwave, adding a splash of broth if needed.