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FRENCH ONION CHICKEN ORZO CASSEROLE centered hero view, clean and uncluttered
Joe Rooney

French Onion Chicken Orzo Casserole Easy Weeknight Dinner

This French Onion Chicken Orzo Casserole is a creamy, comforting one-pan dinner perfect for an easy dinner or family dinner any weeknight. Combining rich caramelized onions, tender shredded chicken, and orzo pasta in a savory cheesy sauce, it's a satisfying chicken casserole and a delicious addition to orzo recipes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 garlic cloves minced
  • 1 ½ cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie works well
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half and half for lighter option
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for added depth

Method
 

  1. Melt the butter and olive oil together in a large ovenproof skillet over medium heat. Add the sliced onions along with sugar and salt, cooking gently and stirring now and then until the onions turn a rich golden brown, about 20-25 minutes. In the final couple of minutes, fold in the minced garlic and cook until fragrant.
  2. Add the orzo to the caramelized onion mixture and stir it for about 2 minutes, allowing it to toast lightly. Mix in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using.
  3. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer. Lower the heat, cover the skillet, and let it simmer for 8 to 10 minutes, stirring occasionally until the orzo is cooked through and tender.
  4. Remove the cover and stir in 1 cup of the shredded mozzarella and the Parmesan cheese until they melt completely into a creamy sauce.
  5. Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella evenly over the top of the casserole. Bake uncovered for 10 to 15 minutes until the cheese on top is bubbly and has developed a golden color.
  6. Allow the casserole to rest for 5 to 10 minutes before serving; garnish with fresh thyme or parsley if desired.

Notes

  • For a lighter dish, substitute heavy cream with half and half. Rotisserie chicken is a quick shortcut for the shredded chicken. Leftovers keep well in the fridge for 3-4 days and reheat beautifully.