French Onion Chicken Orzo Casserole

A cozy, ultra-creamy casserole that tastes like French onion soup meets a comforting chicken pasta — that’s what you get with this French Onion Chicken Orzo Casserole. Caramelized onions add deep, sweet-savory flavor, while orzo and shredded chicken make it a one-skillet weeknight winner that also shines on the holiday table. I turn to this when I want something impressive with minimal fuss; the hands-on time is mostly just waiting for the onions to caramelize.

If you like one-pan chicken dinners, you might also enjoy this chicken breast recipe for another quick family-friendly option.

Why you’ll love this dish

This casserole hits comforting, savory, and easy all at once. It borrows the rich aromatics of French onion soup — long-simmered, sweet onions — then folds them into a creamy orzo base with tender chicken and melty cheeses. It’s the kind of dish that feels special enough for guests but simple enough for a busy weeknight.

“Quick to pull together, wildly comforting, and the caramelized onions steal the show — my new go-to for cold nights.” — home cook review

Reasons to choose it:

• One-pan (or one Dutch oven + oven) cleanup.
• Uses rotisserie chicken to cut prep time.
• Customizable: lighter with half-and-half, heartier with extra cheese.
• Kid-friendly texture but grown-up flavor thanks to thyme and optional Worcestershire or balsamic.

The cooking process explained

A quick preview so you know what to expect: caramelize the onions low and slow until deeply browned, add orzo to toast briefly, stir in shredded chicken and aromatics, pour in broth + cream and simmer until the orzo is tender, fold in most of the cheese, then finish under the broiler or in a 375°F oven for a bubbly golden top. Total active time is mostly onion-cooking; hands-on is short and straightforward.

What you’ll need

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced (about 4–5 cups)
• 1 teaspoon sugar (helps with caramelization)
• 1/2 teaspoon salt, plus extra to taste
• 3 garlic cloves, minced
• 1 1/2 cups orzo pasta
• 2 cups cooked shredded chicken (rotisserie is perfect)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or use half-and-half to lighten)
• 1 1/2 cups shredded mozzarella, divided (1 cup + 1/2 cup)
• 1/2 cup grated Parmesan cheese
• Optional: 1/2 teaspoon Worcestershire sauce or a splash of balsamic glaze for depth

Notes on ingredients and substitutions:

• Orzo cooks faster than larger pastas — don’t substitute with long pasta unless you change cook times and liquid amounts.
• For a lighter version, use half-and-half or a 50/50 milk + Greek yogurt mix, but expect a slight change in texture.
• For gluten-free, use a GF orzo alternative (check package cook times) or substitute with ditalini-style GF pasta.
• Rotisserie chicken is recommended for speed and flavor, but leftover roasted chicken works great.

Step-by-step instructions

1. Heat the skillet: In a large oven-safe skillet or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.
2. Caramelize onions: Add sliced onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown. If onions begin to burn, lower heat. Add 3 minced garlic cloves during the last 1–2 minutes and stir.
3. Toast the orzo: Stir in the orzo and cook for about 2 minutes, stirring so the orzo gets a light, nutty toast.
4. Add chicken and seasonings: Mix in shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and the optional Worcestershire or balsamic if using. Combine thoroughly.
5. Add liquids and simmer: Pour in 2 cups chicken broth and 1 cup heavy cream. Bring to a gentle simmer. Reduce heat to low, cover, and cook 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed. If it seems too firm, add a splash more broth and continue cooking a minute or two.
6. Stir in cheeses: Remove the lid and stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until creamy. Taste and adjust salt/pepper.
7. Bake for finish: Preheat oven to 375°F (190°C). Sprinkle remaining 1/2 cup mozzarella over the top and bake uncovered 10–15 minutes until bubbly and golden. Alternatively, broil for 1–2 minutes to brown the top — watch closely.
8. Rest and serve: Let the casserole rest 5–10 minutes so it sets slightly. Garnish with fresh thyme or parsley before serving.

Kitchen safety tip: If you’re using a skillet with a non-oven-safe handle, transfer to an ovenproof dish before baking.

Best ways to enjoy it

Serve slices or scoops of the casserole with bright, acidic or crisp sides to cut the richness. Good pairings:

• A peppery arugula salad with lemon vinaigrette.
• Steamed green beans or roasted Brussels sprouts.
• Crusty bread to mop up any saucy bits.
• A light tomato-cucumber salad for summer dinners.

For a casual family meal, plate with a simple green salad. If you’re entertaining, serve in smaller ramekins for individual portions and sprinkle extra parsley for a fresh look.

Storage and reheating tips

• Refrigeration: Store leftovers in an airtight container for 3–4 days. Creamy dishes will thicken in the fridge.
• Reheating from cold: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway. For best texture, reheat in a 350°F oven in an oven-safe dish covered with foil for 15–20 minutes, then uncover to crisp the top. Add a splash of chicken broth or cream if it looks dry.
• Freezing: You can freeze this casserole for up to 2 months. Cool completely, wrap tightly with plastic, then foil, or use a freezer-safe container. Thaw overnight in the fridge before reheating and bake at 350°F until heated through. Note: texture of the cream may change slightly after freezing.
• Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Patience with onions: The caramelized onion flavor is the backbone — don’t rush. Low heat and time (20–25 minutes) yield the best sweetness and depth. A pinch of baking soda (very small, ~1/16 teaspoon) can accelerate browning but use sparingly to avoid an off-flavor.
• Toast the orzo: Brief toasting gives nuttiness and helps the pasta hold texture instead of getting mushy.
• Liquid balance: Orzo absorbs quickly. If your skillet has a lot of evaporative loss, keep an extra 1/4–1/2 cup broth handy.
• Cheese melting: Stir most cheese in before baking so the casserole becomes ultra-creamy, then reserve some to create a golden top under the broiler.
• Shortcut: Use pre-sliced or jarred caramelized onions in a pinch, but add a little butter and cook them down for 3–4 minutes to refresh the flavor.
• Want a spicy party spin? Try pairing leftovers or small bites with a zingy appetizer like Buffalo Chicken Bombs for game-day variety.

Creative twists

• Mushroom & thyme: Add 8 ounces sliced cremini mushrooms when the onions are nearly done for an earthy boost.
• Gruyère swap: For a more French onion vibe, swap half the mozzarella for Gruyère.
• Vegetarian version: Omit chicken; use 2 cups roasted cauliflower or mushrooms and vegetable broth. Add a tablespoon of soy sauce or tamari for savory depth.
• Low-fat option: Use half-and-half or whole milk with a tablespoon of cornstarch to thicken instead of heavy cream. Expect a slightly lighter mouthfeel.
• Add greens: Stir in a couple of handfuls of baby spinach at the end until wilted for color and nutrition.

Your questions answered

Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes, but adjust method: cut chicken into bite-sized pieces, sear briefly after toasting the orzo, then add the broth and cook covered until both the orzo and chicken reach safe doneness (internal temp 165°F). You may need 5–8 extra minutes of simmering.

Q: Is this freezer-friendly?
A: Yes — you can freeze the fully baked casserole or the unbaked cooled mixture. For best texture, freeze unbaked, thaw overnight, then bake as directed. Expect a slight change in creaminess after freezing.

Q: Can I make this ahead for a dinner party?
A: Absolutely. Assemble up to the point of adding the final 1/2 cup mozzarella, cover, and refrigerate. When ready, top with the remaining cheese and bake until bubbly (add a few extra minutes if cold).

Q: What if I don’t have orzo?
A: Use small shapes like ditalini or small elbows but increase liquid and cooking time according to package directions. Rice is an option but will change texture markedly.

Q: Can this be made dairy-free?
A: Use a dairy-free butter and a full-fat unsweetened oat or soy “cream” alternative, and sub dairy-free shredded cheese. Results vary—dairy substitutes won’t melt quite the same, but the flavor will still be enjoyable.

Q: How long does it take from start to table?
A: Plan for about 45–60 minutes total — most time is caramelizing onions (20–25 minutes) and a short bake to finish (10–15 minutes). Hands-on time is closer to 20–25 minutes.

If you want more one-pan chicken ideas, try the linked chicken breast recipe earlier in the intro. Enjoy the cozy, savory comfort of this French onion–inspired casserole — it’s a dependable crowd-pleaser.

French Onion Chicken Orzo Casserole

A cozy, creamy casserole that combines the flavors of French onion soup with chicken and orzo, making it a perfect one-skillet weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine American, French

Servings 6 servings

Calories 500 kcal

Ingredients

  

For the casserole base

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced (about 4–5 cups)
• 1 teaspoon sugar (helps with caramelization)
• 1/2 teaspoon salt plus extra to taste
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 2 cups cooked shredded chicken (rotisserie is perfect)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or use half-and-half to lighten)
• 1 1/2 cups shredded mozzarella, divided (1 cup + 1/2 cup)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Worcestershire sauce or a splash of balsamic glaze for depth (optional)

Instructions

 

Preparation

• In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
• Add sliced onions, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown. If onions begin to burn, lower the heat.
• Add 3 minced garlic cloves during the last 1–2 minutes and stir.
• Stir in the orzo and cook for about 2 minutes, stirring so the orzo gets a light, nutty toast.
• Mix in shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and the optional Worcestershire or balsamic if using. Combine thoroughly.
• Pour in 2 cups of chicken broth and 1 cup of heavy cream. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
• Remove the lid and stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan until creamy. Taste and adjust salt and pepper.
• Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden. Alternatively, broil for 1–2 minutes to brown the top — watch closely.
• Let the casserole rest for 5–10 minutes so it sets slightly. Garnish with fresh thyme or parsley before serving.

Notes

Store leftovers in an airtight container for 3-4 days. Can freeze for up to 2 months. For the best texture when reheating, add a splash of chicken broth or cream if it looks dry.

Keyword Casserole, French Onion Chicken, One-Pan Dinner, Orzo