Introduction

French Onion Chicken Orzo Casserole is a comforting, flavorful dish that combines the rich taste of caramelized onions with tender chicken and creamy orzo pasta. This hearty casserole is perfect for weeknight dinners or cozy weekends, offering a delightful twist on classic French onion soup flavors.

This dish has two main layers served in a white bowl on a white marbled surface. The bottom layer is creamy pasta, pale yellow with smooth texture mixed with pieces of chicken. The top layer has a golden brown crispy topping made from fried onion strips, scattered with small bright green parsley pieces, adding color contrast and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: In a large oven-safe skillet or Dutch oven, melt the butter and 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. Stir in the minced garlic during the last 1–2 minutes.
Step 2: Stir in the orzo pasta and cook for 2 minutes to lightly toast it. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine.
Step 3: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Step 4: Stir in 1 cup of the shredded mozzarella and all the Parmesan cheese until melted and creamy throughout the casserole.
Step 5: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Bake uncovered for 10–15 minutes until the casserole is bubbly and golden on top.
Step 6: Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips & Variations

Use half and half instead of heavy cream for a lighter dish without sacrificing creaminess.
Adding a splash of Worcestershire sauce or balsamic glaze enhances the depth of the onion flavor.
Swap orzo for small pasta shapes like ditalini or acini di pepe if preferred.
Leftover rotisserie chicken makes this recipe quick and easy, but leftover roasted or grilled chicken works well too.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

A close-up view of a white bowl filled with a creamy noodle casserole. The bottom layer is soft, pale yellow noodles mixed with chunks of white chicken. On top of the noodles is a melted golden cheese layer that looks slightly browned at the edges. The top layer consists of crispy, dark brown fried onion rings scattered evenly. Small green parsley bits are sprinkled over the entire dish, adding bright spots of color against the creamy and crispy textures. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step and refrigerate it for a day before baking. Add a few extra minutes to the baking time if baking straight from the refrigerator.

Can I use fresh herbs instead of dried thyme?

Absolutely. Substitute 1 1/2 teaspoons of fresh thyme leaves for the dried thyme for a brighter herbal flavor.