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French Onion Chicken Orzo Casserole

A delightful casserole that combines the rich flavors of French onion soup with creamy orzo and tender chicken, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Caramelized Onions
  • 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 (optional for added depth)

Method
 

Caramelize the Onions
  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.
  2. Stir in the minced garlic during the last 1–2 minutes to cook just until fragrant.
Add Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
  2. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well to combine all ingredients.
Pour in Liquids
  1. Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes. Stir occasionally until the orzo is tender and has absorbed some of the liquids.
Add Cheese
  1. Stir in 1 cup of mozzarella and the grated Parmesan cheese. Mix until everything is melted and creamy.
Bake the Casserole
  1. Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole.
  2. Bake uncovered for 10–15 minutes until the casserole is bubbly and golden on top.
Serve
  1. Allow the casserole to rest for 5–10 minutes before serving to let it set. You may garnish it with fresh thyme or parsley if desired.

Notes

This casserole is best served hot. Pair it with a side salad or crusty bread. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.