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Delicious family favorite orzo casserole in a baking dish, ready to serve.

French Onion Chicken Orzo Casserole

A cozy, one-pan delight filled with rich flavors from caramelized onions, shredded chicken, and creamy cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Onion Mixture
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions (thinly sliced) Choose firm onions for sweetness.
  • 1 teaspoon sugar Helps to caramelize the onions.
  • 1/2 teaspoon salt
  • 3 cloves garlic (minced)
For the Casserole
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken Rotisserie chicken works well.
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth Helps control the seasoning.
  • 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 Optional for added depth.

Method
 

Preparation
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
  3. Add the minced garlic during the last 1–2 minutes to infuse flavor.
Combine Ingredients
  1. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
  2. Next, add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix well.
Cook the Casserole
  1. Add chicken broth and cream to the skillet. Bring to a gentle simmer, then reduce heat to low.
  2. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Finish and Bake
  1. Stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
  2. Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella over the top.
  3. Bake uncovered for 10–15 minutes until bubbly and golden.
  4. Allow to rest for 5–10 minutes before serving.

Notes

Garnish with fresh thyme or parsley for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.