Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
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; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 2 cups low-sodium chicken broth; 1 cup heavy cream; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

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introduction

This French Onion Chicken Orzo Casserole is warm, creamy, and full of onion flavor. It uses caramelized onions, shredded chicken, and orzo in a rich sauce. The dish comes together in one pan and bakes until bubbly. For a similar guide you can check this recipe page for another view.

why make this recipe

It is easy and made in one pan.
The caramelized onions give deep, sweet flavor.
Leftovers reheat well for quick meals.
It mixes comfort food with a light pasta (orzo), so it feels special but stays simple.

how to make French Onion Chicken Orzo Casserole

Caramelize the onions first. Use low heat and stir now and then so they turn deep gold and sweet.
Toast the orzo briefly in the pan with the onions so it gets a little nutty.
Add cooked shredded chicken and seasonings. Stir to combine.
Pour in the chicken broth and cream and simmer until the orzo is tender.
Stir in most of the cheeses so the dish is creamy. Top with the rest and bake to brown and bubble.
Let it rest a few minutes before serving.

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)

Directions :

Caramelize the Onions
In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add 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.
Add Orzo and Chicken
Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
Pour in Liquids
Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole
Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve
Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

how to serve French Onion Chicken Orzo Casserole

Serve warm in bowls or on plates. Add a green salad or steamed vegetables on the side for balance. A light crusty bread works well to soak up the sauce. If you want another casserole idea, try this French Onion Beef Rice Casserole.

how to store French Onion Chicken Orzo Casserole

Cool the casserole to room temperature first. Put in an airtight container and store in the fridge for up to 3–4 days. To reheat, warm in the oven at 350°F (175°C) until hot, or heat single servings in the microwave. For longer storage, freeze in a freezer-safe dish for up to 2 months. Thaw in the fridge before reheating.

tips to make French Onion Chicken Orzo Casserole

Take your time caramelizing onions; the flavor comes from slow cooking.
Use rotisserie chicken to save time.
If the sauce seems too thick while cooking, add a little more broth.
Use half and half for a lighter dish.
Stir often when the orzo cooks so it does not stick.

variation (if any)

Add mushrooms when you cook the onions for extra texture.
Swap mozzarella for Gruyère or Swiss for a deeper, onion-soup style flavor.
Make it vegetarian by leaving out the chicken and adding white beans or extra mushrooms.

FAQs

Q: Can I use dried onions or onion powder instead of fresh onions?
A: Fresh onions give the best caramelized flavor. Dried onions or powder change the taste and are not the same.

Q: Can I make this in a slow cooker?
A: Yes. Cook onions first, then add orzo, chicken, liquids, and cheeses later. Check orzo for doneness as cook times vary. For a similar slow-cook idea, see a related slow-cooker recipe online.

Q: Is orzo the only pasta I can use?
A: You can use small pasta like ditalini or small shells, but cook times and liquid amounts may change.

Q: Can I use milk instead of cream?
A: You can use milk, but the sauce will be thinner. Add a bit more cheese or reduce the sauce to thicken.

Q: How do I keep the top from burning in the oven?
A: Bake until bubbly and golden. If it browns too fast, cover loosely with foil for the last minutes.

Conclusion

If you want another take on this idea, see this recipe: French Onion Chicken Orzo Casserole – The Fervent Mama. For a crockpot approach and extra creamy comfort, check this version: Crockpot Creamy French Onion Chicken and Orzo. – Half Baked ….