A creamy, comforting French‑inspired casserole with caramelized onions, tender shredded chicken, orzo pasta, and melted cheese baked to golden perfection. This one-pan dish brings cozy vibes to the dinner table, packed with flavor and baked to a bubbly, golden finish. It’s everything I love about comfort food—easy, cheesy, and totally satisfying.
Why I Love This Recipe
I love how this casserole brings the deep, sweet flavor of caramelized onions together with juicy chicken and creamy orzo. It’s the kind of dish that feels like a warm hug after a long day. Everything cooks in one oven-safe skillet, which makes cleanup a breeze. Whether I’m using leftover chicken or a store-bought rotisserie, it always turns out rich and delicious. Plus, it’s great for feeding a crowd or enjoying leftovers throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 garlic cloves, minced
1½ cups orzo pasta
2 cups cooked shredded chicken
½ teaspoon dried thyme
¼ teaspoon black pepper
2 cups low‑sodium chicken broth
1 cup heavy cream (or half and half)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: ½ teaspoon Worcestershire sauce or balsamic glaze
Directions
I preheat the oven to 375°F (190°C).
In a large oven‑safe skillet or Dutch oven, I melt the butter and olive oil over medium heat. I add the onions, sugar, and salt, and cook them for 20–25 minutes until they’re deeply caramelized. I stir in the minced garlic during the last minute.
I stir in the orzo and toast it for about 2 minutes. Then I mix in the shredded chicken, thyme, black pepper, and optional Worcestershire sauce.
I pour in the chicken broth and cream, bring everything to a gentle simmer, then lower the heat. I cover and cook for 8–10 minutes, just until the orzo is tender.
I stir in 1 cup of mozzarella and all the Parmesan until melted and creamy.
I sprinkle the remaining mozzarella over the top and bake the casserole uncovered for 10–15 minutes until it’s bubbly and golden.
I let it rest for 5–10 minutes before serving. Sometimes I garnish with fresh thyme or parsley for a nice finish.
Servings and timing
This recipe makes about 6 servings and takes 45–50 minutes in total:
Prep time: 15 minutes
Cook time: 20 minutes (plus 10–15 minutes baking)
Variations
I sometimes swap the mozzarella for Gruyère or Swiss cheese to play up the French onion flavor.
For a vegetarian twist, I skip the chicken and use sautéed mushrooms instead.
A touch of balsamic glaze adds a sweet-tangy depth if I don’t have Worcestershire sauce on hand.
I’ve also tried adding baby spinach or kale for a little green boost—it works beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I use the microwave in short bursts or reheat it in the oven at 350°F until warmed through. If it looks a little dry, I splash in a bit of broth or cream to loosen it up.
FAQs
What’s the best chicken to use for this casserole?
I like using shredded rotisserie chicken—it’s flavorful and saves me time. Leftover roasted or poached chicken works just as well.
Can I make this ahead of time?
Yes, I often prep the whole dish up until the baking step, cover it, and refrigerate it. When ready, I bake it uncovered and add 5–10 extra minutes to the time.
Can I freeze this casserole?
I personally prefer freezing after baking. I let it cool completely, then store it in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating.
What if I don’t have orzo?
I’ve tried it with other small pasta shapes like ditalini or pearl couscous. Just be sure to adjust the liquid and cooking time slightly depending on the pasta.
Is this dish spicy?
Not at all—it’s rich, creamy, and savory. But if I want a kick, I sometimes add a pinch of red pepper flakes or a dash of hot sauce.
Conclusion
This French Onion Chicken Orzo Casserole has become one of my go-to comfort meals. It’s hearty, cheesy, and packed with slow-cooked flavor. Whether I’m cooking for family or making something cozy for myself, it always hits the spot. If I’m looking for a dish that’s simple, satisfying, and just a little bit fancy, this is the one I make.
A creamy, comforting French‑inspired casserole with caramelized onions, shredded chicken, orzo, and melty cheese baked to golden perfection. Easy to make in one pan and full of rich flavor.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 garlic cloves, minced
1½ cups orzo pasta
2 cups cooked shredded chicken
½ teaspoon dried thyme
¼ teaspoon black pepper
2 cups low‑sodium chicken broth
1 cup heavy cream (or half and half)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: ½ teaspoon Worcestershire sauce or balsamic glaze
Instructions
Preheat the oven to 375°F (190°C).
In a large oven‑safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the onions, sugar, and salt, and cook for 20–25 minutes until deeply caramelized. Stir in the minced garlic during the last minute.
Add the orzo and toast for about 2 minutes. Mix in shredded chicken, thyme, black pepper, and Worcestershire sauce if using.
Pour in chicken broth and cream. Bring to a simmer, reduce heat, cover, and cook for 8–10 minutes until orzo is tender.
Stir in 1 cup of mozzarella and all the Parmesan until melted and creamy.
Sprinkle the remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Use rotisserie chicken to save time and add flavor.
Substitute Gruyère or Swiss for a stronger French onion flavor.
