French Onion Chicken Orzo Casserole — The Ultimate Comfort Food Casserole

I fell in love with this French Onion Chicken Orzo Casserole on a chilly weeknight when my usual go-to dinners felt tired. I had leftover rotisserie chicken, a bag of orzo, and a craving for the deep, sweet flavor of caramelized onions. One pan, a little patience, and a blanket of melty cheese later, and we had a dish that felt indulgent and homey — the kind of meal that becomes part of your regular rotation. French onion flavors have roots in classic French cuisine — slow-cooked onions, a touch of butter, and savory depth — and this casserole is a cozy, American-friendly spin that brings that flavor to a simple, family-style bake. If you like casseroles that feel like a hug in a bowl, you’ll understand why this recipe stuck with me. For another cozy chicken bake with noodles, try this chicken casserole with noodles.

Who is this recipe for?

• This recipe is perfect for busy parents, weeknight cooks, casserole lovers, and anyone who wants a comforting, slightly elevated one-pan dinner with minimal fuss.

Core ingredients overview:

• This dish brings together caramelized onions, garlic, tender orzo, shredded chicken, cream and broth for a silky base, and a cheesy topping of mozzarella and Parmesan for that golden finish. Key ingredients include 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 a lighter option), 1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and optional Worcestershire sauce or balsamic glaze for added depth.

Tools & Ingredients

Tools

• Large oven-safe skillet or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Cheese grater
• Oven mitts
• Mixing bowl
• Colander (for rinsing orzo if desired)

Ingredients (with short benefits)

• 2 tablespoons unsalted butter – enriches flavor and aids caramelization
• 1 tablespoon olive oil – prevents burning and adds a fruity note
• 2 large yellow onions (thinly sliced) – give sweet, caramelized depth
• 1 teaspoon sugar – helps the onions caramelize evenly
• 1/2 teaspoon salt – balances and enhances flavors
• 3 garlic cloves (minced) – boosts flavor and supports immunity
• 1 1/2 cups orzo pasta – tender, rice-shaped pasta that soaks up sauce perfectly
• 2 cups cooked shredded chicken (rotisserie works well) – convenient lean protein
• 1/2 teaspoon dried thyme – adds warm, herbal notes
• 1/4 teaspoon black pepper – brightens and seasons the dish
• 2 cups low-sodium chicken broth – creates a savory, flavorful cooking liquid
• 1 cup heavy cream (or half and half for lighter option) – makes the sauce rich and silky
• 1 1/2 cups shredded mozzarella cheese – melts into a gooey, comforting layer
• 1/2 cup grated Parmesan cheese – adds savory, nutty umami
• Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze – adds depth and complexity

(If you like a little extra peppery bite alongside this casserole, check out this black pepper chicken for inspiration.)

Instructions

1. Prepare your oven and ingredients. Preheat the oven to 375°F (190°C). Thinly slice the onions and mince the garlic. Shred the cooked chicken and measure out the orzo and cheeses politely and clearly.
2. Caramelize the onions. 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.
3. Add the orzo and chicken. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well.
4. Pour in the liquids. Add the chicken broth and heavy cream (or half and half). Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Add the cheese. Stir in 1 cup of the shredded mozzarella and the Parmesan cheese. Mix until melted and creamy. Taste and adjust seasoning if necessary.
6. Bake the casserole. Sprinkle the remaining 1/2 cup mozzarella over the top. Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 10–15 minutes until bubbly and golden on top.
7. Rest and serve. Let it rest for 5–10 minutes before serving so the casserole sets. Garnish with fresh thyme or parsley if desired. For a fun serving twist, pair leftovers in a warm wrap — see cheesy garlic chicken wraps for ideas.

FAQ

Q: Can I freeze this recipe?
A: Yes. Cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through, adding a splash of broth or cream if it seems dry.

Q: What can I use instead of heavy cream?
A: You can use half and half for a lighter option, or a 1:1 mix of milk and a tablespoon of butter per cup to approximate cream. Note that the sauce will be slightly less rich.

Q: Can I make this vegetarian?
A: Substitute cooked mushrooms, white beans, or a plant-based chicken alternative for the shredded chicken, and use vegetable broth instead of chicken broth.

Q: Is there a stovetop-only version?
A: Yes — cook through step 5, then simmer covered until the orzo is tender and the cheese has melted. Skip the oven step and serve directly from the skillet.

Tips & Tricks

• Be patient when caramelizing the onions: low and slow yields the best sweet, deeply flavored base. Rushing this step will reduce flavor.
• Toast the orzo briefly in the pan before adding liquid — this adds a subtle nutty flavor and helps prevent it from getting mushy.
• If the casserole looks dry after baking, stir in a few tablespoons of warmed chicken broth before serving to bring back creaminess.
• For a golden top, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning.

Conclusion

If you’d like similar recipe inspiration or alternate takes on French onion chicken and orzo, check out these resources: French Onion Chicken Orzo Casserole – The Fervent Mama, Crockpot Creamy French Onion Chicken and Orzo – Half Baked Harvest, and French Onion Chicken and Orzo | Caramelized Onions and Gruyere.

Enjoy this cozy casserole with family and friends — it’s perfect for weeknights or casual gatherings. Always add

tag after Directions.