Introduction

French Onion Chicken Orzo Casserole is a comforting, flavorful dish that combines caramelized onions, tender shredded chicken, and creamy orzo pasta all baked to golden perfection. This casserole is perfect for a cozy weeknight dinner or a casual family gathering.

A close-up of a white bowl filled with a creamy pasta dish made of thin spaghetti-like noodles mixed with shredded chicken. The top layer is golden melted cheese, covered with crispy browned fried onion rings, and sprinkled with small pieces of fresh green parsley. The noodles underneath look soft and coated with a light creamy sauce. The bowl sits on a white marbled texture, and the photo focuses on the textures of the crispy onions and creamy pasta layers. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 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. Stir in the minced garlic during the last 1–2 minutes.
Step 2: Stir in the orzo and cook for 2 minutes to lightly toast it. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine.
Step 3: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Step 4: Stir in 1 cup of the shredded mozzarella and all the Parmesan cheese until melted and creamy.
Step 5: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole.
Step 6: Bake uncovered for 10–15 minutes until bubbly and golden on top.
Step 7: Remove from the oven and let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut that adds great flavor.
For a lighter version, substitute heavy cream with half and half or a mixture of milk and cream.
Add sautéed mushrooms or spinach for extra vegetables and flavor.
Try swapping mozzarella for Gruyère cheese to enhance the French onion character.
Caramelize onions slowly on low heat for the best depth of sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring occasionally. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a creamy pasta dish with two main visible layers. The bottom layer shows soft, short pasta mixed with shredded white chicken and covered in a smooth, light beige creamy sauce. On top, a layer of golden-brown crispy fried onions is scattered unevenly, adding a crunchy texture. Small bits of bright green fresh parsley are sprinkled over the entire dish, adding color contrast. The creamy sauce peeks through the onions in places, giving the dish a rich and inviting look. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegetarian?

Yes, you can omit the chicken and substitute the broth with vegetable broth. Consider adding more vegetables such as mushrooms or bell peppers to keep it hearty.

What can I use instead of orzo pasta?

Small pasta shapes like acini di pepe or baby shells work as good substitutes. Adjust cooking times accordingly since different pasta shapes may vary in cooking time.