French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole is pure comfort in a dish. it combines tender orzo pasta, caramelized sweet onions, juicy shredded chicken, and loads of melty cheese in a creamy, golden casserole that’ll warm you from the inside out. It’s easy enough for a weeknight but special enough to serve to guests!

Love More Recipes? Try My Slow Cooker French Onion Pot Roast or this French Onion Meatloaf next.

Why You’ll Love This Recipe

Rich, comforting, and packed with savory flavor, this French Onion Chicken Orzo Casserole brings all the goodness of classic French onion soup into a hearty baked dish. Tender chicken, caramelized onions, and creamy orzo come together under a blanket of melted cheese for the ultimate cozy meal. Simple to prepare and deeply satisfying, it’s the kind of dinner that warms you from the inside out.

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Ingredient List

For the Casserole:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt (for the onions)
• 3 garlic cloves, minced
• 1½ cups orzo pasta, uncooked
• 2 cups cooked, shredded chicken (rotisserie chicken is perfect!)
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1½ cups shredded mozzarella cheese, plus extra for topping

Optional Additions:

• A splash of Worcestershire sauce or balsamic glaze for extra depth
• Gruyère or Swiss cheese instead of (or mixed with) mozzarella
• Fresh herbs like parsley or thyme for garnish

Substitution Notes:

• Chicken: Use leftover roasted chicken, rotisserie chicken, or even turkey
• Cream: Half-and-half works beautifully for a lighter version
• Cheese: Gruyère gives authentic French onion flavor, but mozzarella melts beautifully and is budget-friendly. A mix of mozzarella and Parmesan is divine!
• Orzo: In a pinch, use small pasta shapes like ditalini or even broken spaghetti

Why These Ingredients Work

The caramelized onions are the soul of this dish — slowly cooking them with sugar transforms their sharpness into deep, sweet, savory goodness that tastes like liquid gold. The butter and olive oil combo gives you the best of both worlds: butter for flavor, olive oil to prevent burning during that long, slow caramelize.

Orzo pasta is perfect here because its rice-like shape soaks up the creamy sauce like a dream, creating that risotto-like texture without all the stirring. The heavy cream and chicken broth work together to create a luxurious sauce that’s rich but not too heavy, while the melted cheese binds everything into a cohesive, gooey, irresistible casserole.

Rotisserie chicken is your shortcut to success — it’s already seasoned and juicy, saving you time without sacrificing flavor. And that thyme? It’s the herb that ties everything together with its earthy, slightly minty notes that complement both the onions and the cheese.

Essential Tools and Equipment

• Large oven-safe skillet or Dutch oven (at least 12 inches)
• Wooden spoon or spatula for stirring
• Sharp knife and cutting board
• Measuring cups and spoons
• Cheese grater (if shredding your own cheese)

How To Make French Onion Chicken Orzo Casserole

Step 1: Caramelize the Onions

In your large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium-low heat. Add those thinly sliced onions along with the sugar and salt. Cook them slowly, stirring occasionally, for about 30–40 minutes until they’re deeply golden and caramelized.

Step 2: Add the Orzo and Chicken

Once your onions are beautifully caramelized, stir in the uncooked orzo pasta. Let it toast for just a minute in those onions. Then add your shredded cooked chicken, dried thyme, and black pepper.

Step 3: Pour in the Liquids

Add the chicken broth and heavy cream to the skillet, stirring to combine everything. Bring the mixture to a gentle simmer and let it cook for about 5–7 minutes.

Step 4: Stir in the Cheese

Lower the heat and stir in about 1½ cups of shredded cheese. Watch it melt into the mixture, creating that creamy, dreamy, cheesy base that makes this casserole so irresistible. Stir until it’s all incorporated and gloriously creamy.

Step 5: Top and Bake

Preheat your oven to 375°F (190°C). Sprinkle extra cheese generously over the top of your casserole — don’t be shy! Slide the skillet into the oven and bake uncovered for 20–25 minutes, or until the top is golden, bubbly, and the orzo is completely tender and creamy.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes. This resting time is important, it lets the sauce thicken up beautifully so you get creamy, not soupy, results. Serve warm, garnished with fresh thyme or parsley.

You Must Know

The onions need time. Don’t try to rush the caramelization by turning up the heat — you’ll end up with burned onions instead of sweet, golden perfection. Low and slow is the way to go, friend.

Let it rest! That 5–10 minute rest after baking isn’t optional. The orzo continues to absorb liquid during this time, and the whole casserole sets into that perfect creamy consistency.

Personal Secret: I always add a tiny splash of Worcestershire sauce to my caramelized onions right before adding the orzo.

Pro Tips & Cooking Hacks

• Save time: Caramelize your onions a day ahead and store them in the fridge. When you’re ready to make the casserole, just reheat them and continue with the recipe.
• Prevent sticking: Stir the mixture occasionally during the first few minutes after adding the liquid to prevent the orzo from sticking to the bottom.
• Check the orzo: Every oven is different, so after 20 minutes, give it a taste. The orzo should be tender but not mushy.
• Boost the flavor: A teaspoon of Dijon mustard stirred in with the cream adds a subtle tang that’s incredible.
• Make it fancy: Top with crispy fried onions during the last 5 minutes of baking for extra texture and that classic French onion soup topping!

Flavor Variations & Suggestions

Mushroom Lovers: Sauté 8 ounces of sliced mushrooms with the onions for an extra earthy, savory layer.

Veggie Boost: Stir in fresh baby spinach or kale during the last few minutes of stovetop cooking — it wilts right into the creamy sauce.

Bacon Bliss: Crispy bacon crumbled on top before baking? YES PLEASE.

Herb Garden: Swap the thyme for rosemary, or use Italian seasoning for a different flavor profile.

Extra Tang: A squeeze of fresh lemon juice right before serving brightens everything up beautifully.

Spicy Kick: Add a pinch of red pepper flakes with the garlic for a little heat.

Make-Ahead Options

This casserole is fantastic for meal prep! Here’s how to get ahead:

Partial Make-Ahead: Caramelize the onions up to 2 days in advance. Store them in an airtight container in the fridge, then continue with the recipe when you’re ready.

Fully Assembled: You can prepare the entire casserole (through Step 4), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, top with cheese, and bake as directed (you may need an extra 5 minutes in the oven).

Freezer-Friendly: Freeze the unbaked casserole (without the final cheese topping) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, add the cheese topping, and bake as directed.

Recipe Notes & Baker’s Tips

• Orzo brands vary — some absorb more liquid than others. If your mixture looks too thick during baking, add a splash more broth.
• The casserole will thicken as it cools, so if you’re reheating leftovers, add a splash of broth or cream to loosen it up.
• Oven-safe is key — make sure your skillet can go from stovetop to oven. If it can’t, transfer everything to a greased 9×13-inch baking dish before topping with cheese and baking.
• Cheese choice matters — use cheese that melts well. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy, so I prefer to shred my own from a block.

Serving Suggestions

This casserole is a complete meal on its own, but here’s how I love to serve it:

• With crusty bread for soaking up every bit of that creamy sauce
• Alongside a simple green salad with a tangy vinaigrette to balance the richness
• With roasted vegetables like Brussels sprouts or green beans
• For a dinner party: Serve in individual ramekins for an elegant presentation
• Garnish ideas: Fresh thyme, chopped parsley, a drizzle of balsamic glaze, or crispy fried shallots on top

How to Store Your French Onion Chicken Orzo Casserole

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The casserole will thicken as it cools, which is totally normal!

Freezer: Freeze in individual portions or as a whole in a freezer-safe container for up to 3 months. Make sure it’s cooled completely before freezing.

Reheating:

• Microwave: Add a splash of chicken broth or cream to the portion, cover, and heat in 1-minute intervals, stirring between each.
• Oven: Cover with foil and reheat at 350°F for 20–25 minutes until warmed through. Remove foil for the last 5 minutes to crisp up the top.
• Stovetop: Reheat gently in a skillet with a splash of broth, stirring occasionally.

Allergy Information

Contains: Dairy (butter, cream, cheese), gluten (orzo pasta)

Dairy-Free Option: Use dairy-free butter, coconut cream or cashew cream, and dairy-free cheese alternatives. The texture will be slightly different but still delicious!

Gluten-Free Option: Substitute the orzo with gluten-free orzo or small gluten-free pasta shapes. You may need to adjust the cooking time slightly.

Nut-Free: This recipe is naturally nut-free.

Questions I Get Asked A Lot

Can I use a different type of pasta instead of orzo?

Absolutely! Small pasta shapes like ditalini, small shells, or even broken-up spaghetti work well. Just keep an eye on the cooking time since different pastas absorb liquid at different rates.

My casserole looks too soupy — what happened?

This usually means the orzo needs more time to absorb the liquid. Pop it back in the oven for another 5–10 minutes, or let it rest longer at room temperature. Remember, it will continue to thicken as it cools!

Can I make this without cream?

Yes! Use all chicken broth for a lighter version, or try half milk and half broth. You can also use Greek yogurt stirred in at the end (off the heat) for creaminess without heavy cream.

Do I really need to caramelize the onions for 30–40 minutes?

If you want that deep, sweet, French onion flavor — yes! But if you’re short on time, you can cook them for 15–20 minutes on medium heat. They won’t be as deeply caramelized, but the dish will still be delicious.

Can I add raw chicken instead of cooked?

I don’t recommend it for this recipe since the orzo cooks quickly and raw chicken needs more time. If you want to use raw chicken, cook it separately first, then shred and add it to the casserole.

What’s the best cheese to use?

For authentic French onion flavor, Gruyère is amazing! But mozzarella is budget-friendly and melts beautifully. I love doing half mozzarella and half Parmesan for the best of both worlds — melty and flavorful!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your French Onion Chicken Orzo Casserole turned out and what variations you tried.