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Fresh ingredients for French Onion Chicken Orzo Casserole including orzo pasta, shredded chicken, yellow onions, mozzarella, and cream arranged on a wooden kitchen counter

French Onion Chicken Orzo Casserole

A creamy, comforting one-pan casserole with caramelized onions, tender shredded chicken, hearty orzo, and melted mozzarella. Ready in about 45 minutes and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 garlic cloves minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie works great
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1/2 tsp Worcestershire sauce optional

Equipment

  • Oven-safe skillet or Dutch oven
  • Oven

Method
 

  1. In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat until shimmering. Add the sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring every few minutes, until the onions are deeply golden and caramelized.
  2. Stir in the minced garlic during the last 1 to 2 minutes of cooking. Stir constantly until fragrant but not browned.
  3. Add the orzo pasta and stir to coat it in the onion mixture. Toast for 2 minutes until a slightly nutty aroma develops.
  4. Fold in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using. Stir until evenly combined.
  5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender. Add a splash of broth if the mixture looks too thick.
  6. Remove from heat. Stir in 1 cup of shredded mozzarella and all of the Parmesan cheese until fully melted and creamy.
  7. Preheat your oven to 375 degrees F. Sprinkle the remaining 1/2 cup of mozzarella evenly over the top of the casserole.
  8. Bake uncovered for 10 to 15 minutes until the top is bubbly and golden brown. Broil for the last 2 minutes for a crispier top if desired, watching closely.
  9. Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Rotisserie chicken is the easiest shortcut for this recipe. For a gluten-free version, substitute orzo with gluten-free orzo or quinoa. Swap heavy cream with half-and-half to lighten the dish. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Add a splash of broth when reheating to restore the creamy texture.