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French Onion Chicken Orzo Casserole served in a baking dish with cheese on top.

French Onion Chicken Orzo Casserole

A comforting dish that combines savory chicken, creamy orzo, and a melty cheese topping, reminiscent of classic French onion soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, French
Calories: 450
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 lighter option)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional) For added depth

Method
 

Caramelize the Onions
  1. Melt the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the thinly sliced onions, sugar, and salt. Cook for about 20–25 minutes, stirring occasionally, until the onions are deep golden brown. Stir in the minced garlic in the last 1 to 2 minutes of cooking.
Add Orzo and Chicken
  1. Stir in the orzo pasta and toast it lightly for about 2 minutes. Then, add the cooked shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using. Mix thoroughly.
Pour in Liquids
  1. Add the chicken broth and cream to the skillet. Bring to a gentle simmer, then reduce heat to low, cover, and let cook for 8 to 10 minutes, stirring occasionally.
Add Cheese
  1. After the orzo is tender, stir in 1 cup of shredded mozzarella cheese and the grated Parmesan cheese until melted.
Bake the Casserole
  1. Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10 to 15 minutes, until the top is bubbly and golden brown.
Serve
  1. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired, and serve with a side salad or crusty bread.

Notes

For easy preparation, use store-bought rotisserie chicken. Adjust seasoning to taste. You can mix in Gruyère or cheddar for more flavor. Customize by adding vegetables or substituting heavy cream for a lighter option.