Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
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; 1/2 cup grated Parmesan cheese; Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

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why make this recipe

This casserole mixes the rich, sweet flavor of caramelized onions with tender chicken and creamy orzo. It is easy to make, comforting, and good for family dinners. You get a full meal in one dish.

introduction

French Onion Chicken Orzo Casserole is a warm, cheesy dish that tastes like French onion soup turned into a bake. The onions cook slowly until sweet, then orzo, chicken, cream, and cheese make it creamy and filling. It is simple and satisfying.

how to make French Onion Chicken Orzo Casserole

Caramelize onions until deep golden and sweet.
Toast the orzo briefly with the onions.
Add shredded chicken and seasonings.
Pour in chicken broth and cream, simmer until orzo is tender.
Stir in cheeses to make a creamy mix.
Top with more mozzarella and bake until bubbly and golden.
Let it rest a few minutes, then serve.

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
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Directions :

Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add 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.
Add Orzo and Chicken: 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.
Pour in Liquids: Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese: Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole: Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

how to serve French Onion Chicken Orzo Casserole

Serve warm straight from the oven.
Add a simple green salad or steamed vegetables on the side.
Garnish with fresh parsley or thyme for color.
A slice of crusty bread works well to soak up the sauce.

how to store French Onion Chicken Orzo Casserole

Cool to room temperature, then cover and refrigerate for up to 3–4 days.
Reheat in the oven at 350°F (175°C) until hot, or warm single portions in the microwave.
To freeze: cool fully, place in an airtight container, and freeze up to 2 months. Thaw in the fridge before reheating.

tips to make French Onion Chicken Orzo Casserole

Cook the onions slowly and patient — their sweet flavor is key.
Use rotisserie chicken to save time.
Stir often while orzo cooks to avoid sticking.
Use half and half for a lighter dish but keep an eye on thickness.
If the bake looks too dry, add a splash of broth before reheating.

variation (if any)

Swap mozzarella for Gruyère for a more classic French onion taste.
Add mushrooms with the onions for extra flavor.
Use turkey or shredded pork instead of chicken.
Stir in a handful of spinach at the end for extra greens.

FAQs

Q: Can I use dry onions or frozen onions?
A: Fresh sliced onions give the best flavor. Frozen onions work in a pinch but may not caramelize as well.

Q: Can I make this vegetarian?
A: Yes. Skip the chicken and use vegetable broth and extra mushrooms or beans for protein.

Q: Can I use a different pasta?
A: Orzo works because it cooks in the sauce. Small pasta like ditalini can be used, but cook time may change.

Q: Do I need an oven-safe skillet?
A: It is easiest. If you don’t have one, transfer the mixture to a baking dish before baking.

Q: Can I prepare this ahead?
A: Yes. Cook through step 4, cool, refrigerate, then add the top cheese and bake when ready.

Conclusion

For a baked dish that blends sweet caramelized onions with creamy orzo and chicken, try this French Onion Chicken Orzo Casserole and enjoy a simple, cozy meal. For a similar take with Gruyère and a focus on caramelized onions, see French Onion Chicken and Orzo | Caramelized Onions and Gruyere. If you want a different form of this flavor in meatball form with cheesy orzo, check French Onion Chicken Meatballs with Cheesy Orzo.

French Onion Chicken Orzo Casserole

Author: pedro
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: None

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Description

A comforting casserole that combines caramelized onions, tender chicken, and creamy orzo for a delicious family meal.

Ingredients

Scale

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
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Instructions

In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes until caramelized, stirring occasionally. Stir in minced garlic during the last 1–2 minutes.
Stir in the orzo and cook for 2 minutes. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
Add the chicken broth and cream. Bring to a simmer. Reduce heat, cover, and let cook for 8–10 minutes until orzo is tender.
Stir in 1 cup mozzarella and the Parmesan cheese until melted and creamy.
Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.