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French Onion Chicken Orzo Casserole with layers of cheese and flavor

French Onion Chicken Orzo Casserole

A warm, cheesy casserole that tastes like French onion soup with chicken and orzo. Cozy and easy to make.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Caramelized Onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
Main Ingredients
  • 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 a lighter option
Cheese Toppings
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional) for added depth

Method
 

Caramelize the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
  3. Stir in the minced garlic during the last 1–2 minutes.
Add Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
  2. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids
  1. Add the chicken broth and cream. Bring to a gentle simmer.
  2. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
  1. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole
  1. Preheat oven to 375°F (190°C).
  2. Sprinkle the remaining 1/2 cup mozzarella over the top.
  3. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve
  1. Let it rest for 5–10 minutes before serving.
  2. Garnish with fresh thyme or parsley if desired.

Notes

Serve warm and pair with a simple green salad or steamed vegetables. Crusty rolls or garlic toast complement the dish well. To store, refrigerate for up to 3–4 days or freeze for up to 2 months.