French Onion Chicken Orzo Casserole: Cozy One-Pan Dinner for Busy Folks

This French Onion Chicken Orzo Casserole is a warm, creamy, and cheesy bake that tastes like classic French onion soup in casserole form. Caramelized onions lend deep, sweet flavor. Tender shredded chicken and orzo make it filling, while mozzarella and Parmesan give it a golden, gooey top. It’s special because it feels fancy but cooks up in one dish perfect for weeknights or easy company meals.

This dish blends rich, caramelized onions with savory chicken, tiny pasta that soaks up sauce, and melty cheese for a comforting texture that’s creamy and slightly chewy. You’ll notice a sweet, onion-forward flavor with a savory backbone from broth and a touch of thyme. Make it when you want a fuss-free meal that still tastes like you put in effort.

Top reasons to make this:

• It’s mostly one-pan (less cleanup).
• Uses simple ingredients, including rotisserie chicken.
• Great for feeding a family or for easy leftovers.

Why You’ll Love This Recipe

• Ready in about 45 minutes from start to finish
• Made with pantry staples and leftover chicken
• Great for meal prep and leftovers reheat well
• Flexible: make it lighter or richer as you like

Ingredients

• 2 tablespoons unsalted butter, softened
• 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, dry
• 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
• Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze, for added depth

Step-by-Step Instructions of French Onion Chicken Orzo Casserole

1. Heat the butter and olive oil in a large oven-safe skillet over medium heat.
2. Sauté the sliced onions with sugar and salt, stirring often, until deeply caramelized, 20–25 minutes.
3. Stir in the minced garlic and cook 1 minute until fragrant.
4. Add the orzo, shredded chicken, dried thyme, and black pepper; stir to combine.
5. Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.
6. Bring the mixture to a gentle simmer, cover, and cook for 8–10 minutes, until the orzo is nearly tender.
7. Stir in half of the mozzarella and all of the Parmesan until melted and well combined.
8. Sprinkle the remaining mozzarella over the top and transfer the skillet to a preheated 375°F oven.
9. Bake 8–10 minutes, until the cheese on top is bubbly and golden.
10. Let rest 5 minutes before serving. Drizzle a little Worcestershire or balsamic glaze if using.

Tips for Success

• Use thinly sliced onions and be patient while caramelizing that deep color gives the best flavor.
• Stir the orzo often while simmering to prevent sticking and ensure even cooking.
• Use rotisserie chicken to save time and boost flavor.
• If your skillet isn’t oven-safe, transfer everything to a baking dish before adding top cheese.

Substitutions & Variations of French Onion Chicken Orzo Casserole

To Make It Vegan/Gluten-Free:

• Vegan: Swap butter for vegan margarine, use plant-based cream (like full-fat oat or coconut creamer), replace cheese with a vegan shredded cheese, and use shredded jackfruit or chickpeas instead of chicken.
• Gluten-Free: Use gluten-free orzo or small rice-shaped pasta made from rice or corn; confirm the broth is GF.

Variations:

• Add mushrooms when sautéing the onions for an earthier dish.
• Stir in a handful of baby spinach at the end for color and greens.
• Swap mozzarella for Gruyère for a more French onion–style finish.
• If you love more French onion flavor, try this French Onion Soup Mac and Cheese for another cheesy twist.

Storage Instructions of French Onion Chicken Orzo Casserole

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of broth or cream to loosen.

Freezer: Freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge before reheating; the texture will be best if you add a little extra liquid when reheating.

Make-Ahead: Caramelize the onions and shred the chicken a day ahead. Assemble the casserole up to the point of baking, cover, and refrigerate; bake when you’re ready.

Frequently Asked Questions (FAQ) of French Onion Chicken Orzo Casserole

Can I use uncooked chicken instead of cooked shredded chicken?

• Yes. Use bite-size pieces of raw chicken, add them with the broth, and simmer until cooked through before adding cheese.

Can I make this with rice instead of orzo?

• You can swap in short-grain rice, but cooking times and liquid amounts will change. Use a covered bake and check doneness as needed.

Is it okay to use low-fat milk instead of cream?

• You can, but the casserole will be less rich. Add a tablespoon of butter or a splash of cream if possible to keep some creaminess.

Final Thoughts

French Onion Chicken Orzo Casserole is an easy, comforting dish that feels like a warm hug on busy nights. The sweet, deep flavor from caramelized onions paired with tender chicken and melty cheese makes it a weeknight winner and a great leftover for lunches. If you make it, please leave a comment and a star rating to let others know how it turned out your notes help busy cooks decide what to try next.

French Onion Chicken Orzo Casserole

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A warm, creamy, and cheesy bake that tastes like classic French onion soup in casserole form, perfect for busy weeknights.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 2 tablespoons unsalted butter, softened
• 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, dry
• 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
• Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze, for added depth

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Instructions

1. Heat the butter and olive oil in a large oven-safe skillet over medium heat.
2. Sauté the sliced onions with sugar and salt, stirring often, until deeply caramelized, 20–25 minutes.
3. Stir in the minced garlic and cook 1 minute until fragrant.
4. Add the orzo, shredded chicken, dried thyme, and black pepper; stir to combine.
5. Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.
6. Bring the mixture to a gentle simmer, cover, and cook for 8–10 minutes, until the orzo is nearly tender.
7. Stir in half of the mozzarella and all of the Parmesan until melted and well combined.
8. Sprinkle the remaining mozzarella over the top and transfer the skillet to a preheated 375°F oven.
9. Bake 8–10 minutes, until the cheese on top is bubbly and golden.
10. Let rest 5 minutes before serving. Drizzle a little Worcestershire or balsamic glaze if using.

Notes

Use thinly sliced onions for best flavor. Stir the orzo often while simmering to prevent sticking. Use rotisserie chicken to save time and enhance flavor.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French
• Diet: None