French Onion Chicken Orzo Casserole

SEO keywords:

• French Onion Chicken Orzo Casserole
• orzo casserole recipe
• caramelized onion chicken orzo
• cheesy chicken orzo
• rotisserie chicken casserole
• easy weeknight casseroles
• one-pan chicken casserole

This recipe is one of those weeknight heroes I make when I want comfort without fuss. French Onion Chicken Orzo Casserole blends deeply caramelized onions, tender orzo, and shredded rotisserie chicken into a creamy, cheesy bake that feels special but comes together quickly. It’s perfect for chilly evenings, potlucks, or any night you want a cozy one-pan meal with minimal cleanup — and it’s a great way to use leftover chicken or a store-bought rotisserie bird. If you like simple, satisfying casseroles, also check out these easy chicken casseroles for more inspiration.

Why you’ll love this dish

This casserole hits comforting, practical, and flavor-packed notes at once: sweet caramelized onions add deep umami, creamy orzo soaks up the sauce, and plenty of melty cheese makes every bite kid-approved. It’s budget-friendly when you use leftover or rotisserie chicken, and you can prep most of it on the stovetop before a quick bake to finish.

“A new family favorite — rich, cheesy, and easy enough for a busy weeknight.” — happy home cook

Beyond taste, this recipe is flexible (swap dairy or pasta), reheats beautifully, and feels upscale enough for guests while keeping cleanup to a minimum.

How this recipe comes together

Start by slowly caramelizing the onions to develop that signature French onion sweetness. Toast the orzo briefly in the pan to deepen flavor, then fold in shredded chicken and dried thyme. Add chicken broth and cream, simmer until the orzo is tender and saucy, then stir in most of the cheese. Finish under the broiler or in a hot oven for a golden, bubbly top. Total hands-on time is modest, and most of the cooking happens in one oven-safe skillet or Dutch oven.

What you’ll need

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)

Substitution tips:

• For a lighter dish, use half-and-half or whole milk mixed with a tablespoon of flour to keep creaminess.
• Swap mozzarella for fontina or Gruyère for a nuttier profile.
• Use gluten-free orzo or small pasta shapes if needed — cooking time may vary.
• Make it vegetarian by replacing chicken and chicken broth with mushrooms and vegetable broth, and add a splash of soy sauce for umami.

Step-by-step instructions

1. Caramelize the onions: In a large oven-safe skillet or Dutch oven, melt the butter with the 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. Add the minced garlic during the last 1–2 minutes and stir to combine.
2. Add orzo and chicken: Stir in the orzo and cook for about 2 minutes, letting it lightly toast and pick up flavor from the pan. Add the cooked shredded chicken, dried thyme, and black pepper. If using, stir in the Worcestershire sauce or a drizzle of balsamic glaze. Mix well so the chicken and orzo are evenly distributed.
3. Pour in liquids: Pour the low-sodium chicken broth and the heavy cream (or half-and-half) into the skillet. Bring to a gentle simmer, then reduce heat to low. Cover and let cook for 8–10 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.
4. Add cheese: Stir in 1 cup of the shredded mozzarella and all of the grated Parmesan. Mix until the cheeses melt into a creamy sauce that coats the orzo and chicken.
5. Bake the casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Place the skillet uncovered in the oven and bake for 10–15 minutes until the top is bubbly and lightly golden.
6. Serve: Remove from the oven and let rest for 5–10 minutes before serving. Garnish with fresh thyme or chopped parsley if desired.

Best ways to enjoy it

Pair this casserole with a crisp green salad (think lemon vinaigrette) to cut the richness, or serve it alongside roasted Brussels sprouts or a simple sautéed green like spinach for contrast. For a heartier spread, add crusty bread or garlic knots. Looking for more weeknight inspiration? Browse these chicken casserole ideas to keep dinner rotation interesting.

How to store and freeze

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave individual portions until hot.
Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, reheat in a 350°F (175°C) oven covered with foil for 15–25 minutes, then uncover to crisp the top.
Safety note: Reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Low-and-slow for onions: Don’t rush caramelizing the onions — patience yields the deepest flavor. Medium-low heat and occasional stirring are key.
• Toast the orzo: Briefly toasting the orzo in the pan adds a nutty note and prevents mushiness.
• Layer flavors: A small splash of Worcestershire sauce or balsamic glaze brightens the savory profile without tasting vinegary.
• Use an oven-safe skillet: Finish under the broiler or in the oven without transferring to another dish to save time and dishes.
• Prevent a gummy texture: Avoid boiling; simmer gently and check the orzo a minute or two before the minimum time.

Recipe variations

• Mushroom & Swiss: Swap the chicken for sautéed mushrooms and use Swiss cheese for a vegetarian take.
• Gluten-free: Use a gluten-free orzo alternative or small GF pasta, and check broth labels.
• Lighter dairy: Replace heavy cream with half-and-half or a mixture of milk and a tablespoon of cornstarch to thicken slightly.
• Spicy kick: Stir in a pinch of red pepper flakes or top with pickled jalapeños for heat.
• Mediterranean: Add sun-dried tomatoes and replace thyme with oregano; finish with crumbled feta instead of mozzarella.

Helpful answers

Q: Can I make this ahead and bake later?
A: Yes. Complete up through adding the cheeses, cover, and refrigerate for up to 24 hours. Add the final mozzarella on top just before baking and increase bake time by a few minutes if starting from cold.

Q: What if my orzo absorbs too much liquid and the casserole is dry?
A: Stir in up to 1/4–1/2 cup extra chicken broth or cream before baking to loosen the mixture. Keep an eye on it while reheating so it doesn’t dry out.

Q: Can I use raw chicken?
A: You can use raw diced chicken, but you should cook it first (about 6–8 minutes in the skillet before adding broth) to ensure it reaches a safe internal temperature and to avoid altering the orzo cooking time.

Q: Is there a dairy-free version?
A: For dairy-free, use a plant-based cream (like oat or coconut creamer) and dairy-free shredded cheese. Taste and adjust seasoning; you may need a splash of nutritional yeast for savory depth.

Internal link suggestions (anchor text only, no URLs):

• 7 easy chicken casseroles that feed a family of 4 under $10
• easy chicken casseroles for weeknights

French Onion Chicken Orzo Casserole

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: jake-hollander
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Poultry

Print Recipe

Pin Recipe

Description

A creamy, cheesy bake blending caramelized onions, orzo, and shredded rotisserie chicken, perfect for weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large oven-safe skillet or Dutch oven, melt the butter with the 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.
2. Add minced garlic during the last 1–2 minutes and stir to combine.
3. Stir in the orzo and cook for about 2 minutes, letting it lightly toast.
4. Add the cooked shredded chicken, dried thyme, and black pepper. If using, stir in Worcestershire sauce or balsamic glaze. Mix well.
5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce heat to low. Cover and let cook for 8–10 minutes, stirring once or twice, until the orzo is tender.
6. Stir in 1 cup of shredded mozzarella and all of the grated Parmesan until melted.
7. Preheat the oven to 375°F (190°C). Sprinkle the remaining mozzarella over the top. Bake for 10–15 minutes until bubbly and lightly golden.
8. Remove from the oven and let rest for 5–10 minutes before serving.

Notes

For a lighter dish, use half-and-half or whole milk mixed with flour. Substitute mozzarella with fontina or Gruyère for a nuttier flavor.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg