French Onion Chicken Orzo Casserole — Comfort Food for Cozy Nights
I still remember the first time I made a French Onion Chicken Orzo Casserole: it was a rainy Tuesday, I had a leftover rotisserie chicken in the fridge and a craving for something warm and cheesy. The caramelized onions filled the kitchen with a sweet, savory aroma that felt like a hug, and the bubbling cheese on top convinced everyone at the table to go back for seconds. This dish marries the comforting flavors of classic French onion soup with a hearty, family-friendly casserole format — perfect for weeknights or when you want to treat yourself. French onion dishes have roots in French peasant cuisine turned classic bistro fare, and this stovetop-to-oven casserole is my modern, cozy take on that timeless flavor.
Check out a similar savory comfort idea in this juicy French onion pot roast for more French onion inspiration: juicy French onion pot roast.
Who is this recipe for?
- This recipe is for busy parents, weeknight cooks, comfort-food lovers, and anyone who appreciates an easy, one-pan dinner with big flavor.
Core ingredients overview
- This casserole combines deeply caramelized onions, shredded chicken, and creamy orzo all finished with melty mozzarella and salty Parmesan. Key ingredients include 2 tablespoons unsalted butter, 1 tablespoon olive oil, 2 large yellow onions, garlic, 1 1/2 cups orzo, 2 cups cooked shredded chicken, herbs and seasonings, 2 cups chicken broth, 1 cup heavy cream, and 2 cups cheese for a rich, comforting finish.
Tools & Ingredients:
Tools needed
- Large oven-safe skillet or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
- Mixing bowl
- Oven mitts
- Colander (optional)
Ingredients (with a short benefit for each)
- 2 tablespoons unsalted butter – adds rich flavor and helps caramelize the onions.
- 1 tablespoon olive oil – prevents butter from burning and adds a fruity base flavor.
- 2 large yellow onions (thinly sliced) – the star ingredient; caramelize to develop sweet, savory depth.
- 1 teaspoon sugar – helps accelerate and deepen caramelization.
- 1/2 teaspoon salt – enhances the overall flavors.
- 3 garlic cloves (minced) – boosts aroma and savory complexity.
- 1 1/2 cups orzo pasta – tender, rice-shaped pasta that soaks up the creamy sauce.
- 2 cups cooked shredded chicken (rotisserie works well) – convenient protein that keeps the dish hearty.
- 1/2 teaspoon dried thyme – warm, earthy herb that complements caramelized onions.
- 1/4 teaspoon black pepper – provides mild heat and balance.
- 2 cups low-sodium chicken broth – builds the savory, soup-like base without overpowering saltiness.
- 1 cup heavy cream (or half and half for lighter option) – adds creaminess and a silky sauce.
- 1 1/2 cups shredded mozzarella cheese – melts beautifully for gooey texture.
- 1/2 cup grated Parmesan cheese – adds nutty, salty finish.
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth) – deepens umami and gives a subtle tang.
For another comforting casserole with bold flavors, try this mac and cheese meatloaf casserole: mac and cheese meatloaf casserole.
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat.
- Add the 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the 3 minced garlic cloves during the last 1–2 minutes.
- Stir in the 1 1/2 cups orzo and cook for 2 minutes, allowing it to lightly toast.
- Add the 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and the optional 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze if using. Mix well.
- Pour in 2 cups low-sodium chicken broth and 1 cup heavy cream (or half and half). Bring to a gentle simmer. Reduce heat to low, cover, and let cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Mix until melted and creamy.
- Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Transfer to the preheated oven (if your skillet is oven-safe) and bake uncovered for 10–15 minutes until bubbly and golden on top.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
FAQ:
Q: Can I freeze this casserole?
A: Yes. Cool completely, then portion into airtight containers and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently in the oven at 350°F (175°C) until heated through.
Q: Can I use a different pasta instead of orzo?
A: You can, but cooking times and liquid ratios may change. Small shapes like ditalini or small shell work best. Adjust broth as needed.
Q: What can I use instead of heavy cream for a lighter version?
A: Use half and half for a lighter but still creamy result, or a 50/50 mix of milk and Greek yogurt (stirred in off heat) for lower fat.
Q: Can this be made vegetarian?
A: Substitute vegetable broth and replace chicken with roasted mushrooms or shredded jackfruit, and skip the chicken to keep the onion-forward flavor.
Tips & Tricks:
- Caramelization patience pays off: Cook the onions low and slow and resist increasing the heat — that deep golden color is what gives the casserole its signature flavor.
- Use rotisserie chicken to save time: Pre-cooked shredded chicken keeps this recipe quick on busy nights — similar convenience as in this lemon herb chicken weeknight meal: lemon herb chicken with roasted sweet potatoes & broccoli.
- Watch the orzo closely toward the end: Orzo absorbs liquid faster than larger pastas; add an extra 1/4 cup broth if the casserole seems dry before baking.
- Make it extra savory: A splash of Worcestershire sauce or a drizzle of good balsamic glaze adds depth without overpowering the dish.
Conclusion
If you enjoyed this French Onion Chicken Orzo Casserole and want to explore variations, check out these related recipes for inspiration: French Onion Chicken Orzo Casserole – The Fervent Mama, Crockpot Creamy French Onion Chicken and Orzo. – Half Baked …, and French Onion Chicken and Orzo | Caramelized Onions and Gruyere.
Enjoy this cozy casserole with family or friends — bon appétit, and don’t forget to share a photo if you make it!
French Onion Chicken Orzo Casserole
Ingredients
- 2 tablespoons unsalted butter Adds rich flavor and helps caramelize the onions.
- 1 tablespoon olive oil Prevents butter from burning and adds fruity flavor.
- 2 large yellow onions, thinly sliced Star ingredient; caramelize for sweet, savory depth.
- 1 teaspoon sugar Helps accelerate and deepen caramelization.
- 1/2 teaspoon salt Enhances overall flavors.
- 3 cloves garlic, minced Boosts aroma and savory complexity.
- 1 1/2 cups orzo pasta Rice-shaped pasta that soaks up the creamy sauce.
- 2 cups cooked shredded chicken Rotisserie works well for convenience and heartiness.
- 1/2 teaspoon dried thyme Warm herb that complements caramelized onions.
- 1/4 teaspoon black pepper Provides mild heat and balance.
- 2 cups low-sodium chicken broth Builds a savory, soup-like base.
- 1 cup heavy cream Adds creaminess; can substitute with half and half.
- 1 1/2 cups shredded mozzarella cheese Melts beautifully for a gooey texture.
- 1/2 cup grated Parmesan cheese Adds nutty, salty finish.
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional) Deepens umami and adds subtle tang.
Method
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat.
- Add the 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Stir in the 3 minced garlic cloves during the last 1–2 minutes.
- Stir in the 1 1/2 cups orzo and cook for 2 minutes, allowing it to lightly toast.
- Add the 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and the optional 1/2 teaspoon Worcestershire sauce or balsamic glaze if using. Mix well.
- Pour in 2 cups low-sodium chicken broth and 1 cup heavy cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Mix until melted and creamy.
- Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
- Transfer to the preheated oven and bake uncovered for 10–15 minutes until bubbly and golden on top.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
