French Onion Chicken Orzo Casserole Recipe

Introduction

French Onion Chicken Orzo Casserole combines the rich, caramelized flavor of French onions with tender shredded chicken and creamy orzo pasta. This cozy, one-pan dish is perfect for weeknight dinners or when you want a comforting meal with minimal fuss.

Ingredients

• 2 large yellow onions, halved and thinly sliced (about 5–6 cups sliced)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt, divided (½ at the start, ½ later)
• ¼ tsp black pepper
• 1 tsp sugar (optional, helps promote browning)
• 1–2 tbsp dry white wine (optional flavor booster)
• ½ tsp balsamic vinegar (optional flavor booster)
• ½ tsp Worcestershire sauce (plus 1 tbsp for casserole)
• 1 ½ cups uncooked orzo
• 2 cups shredded cooked chicken (rotisserie or leftover roasted)
• 2 cups beef broth
• 1 cup chicken broth
• ½ cup heavy cream (or half-and-half for lighter)
• 2 cloves garlic, minced
• 1 tsp dried thyme or 1½ tsp fresh thyme leaves
• ½ tsp onion powder
• Additional salt & pepper, to taste
• 1 ½ cups shredded Gruyère cheese
• ½ cup shredded mozzarella
• ¼ cup finely grated parmesan (optional)
• Optional garnishes: fresh thyme sprigs, parsley, crispy fried onions, drizzle of cream or sour cream, fresh cracked black pepper

Instructions

1. Step 1: Heat the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat until the butter is fully melted and slightly foaming.
2. Step 2: Add all the sliced onions and sprinkle with ½ tsp salt. Stir occasionally as the onions soften and become translucent, about 5–8 minutes.
3. Step 3: Reduce heat to medium-low. (Optional) Add 1 tsp sugar to encourage browning. Stir every few minutes, allowing onions to develop a deep golden brown and jammy texture over 20–35 minutes. Adjust heat to prevent burning.
4. Step 4: (Optional) Deglaze the pan by adding 1–2 tbsp white wine, ½ tsp balsamic vinegar, or ½ tsp Worcestershire sauce. Cook for 1–2 minutes until liquid mostly reduces.
5. Step 5: Add the remaining ½ tsp salt, ¼ tsp black pepper, and minced garlic. Cook for 1 minute until fragrant.
6. Step 6: Add the uncooked orzo to the onions. Stir to coat the grains and toast for 1–2 minutes until nutty in aroma.
7. Step 7: Pour in the beef and chicken broths, stirring well to loosen browned bits from the skillet bottom.
8. Step 8: Stir in the heavy cream, shredded chicken, Worcestershire sauce, thyme, onion powder, and a few grinds of black pepper. Taste and add salt if needed.
9. Step 9: Increase heat to medium-high and bring the mixture to a gentle simmer, then turn off the heat once it bubbles softly around the edges.
10. Step 10: Cover the skillet tightly with a lid or foil. Bake in a preheated 400°F (205°C) oven for 18–22 minutes, until the orzo is tender and most liquid is absorbed.
11. Step 11: If still watery, bake uncovered for an additional 3–5 minutes. Remove from oven and sprinkle the Gruyère, mozzarella, and parmesan (if using) evenly on top.
12. Step 12: Return to the oven and bake uncovered for 5–7 minutes or until cheese is melted and bubbly. Garnish as desired before serving.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• Add a splash of dry white wine or balsamic vinegar to deepen the flavor of the caramelized onions.
• Substitute half-and-half for heavy cream to reduce richness without sacrificing creaminess.
• For a crispy topping, sprinkle fried onions just before serving.
• Try fresh thyme leaves for more vibrant herb notes instead of dried thyme.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of broth or cream while reheating helps restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole gluten-free?

Yes, simply substitute the orzo with a gluten-free pasta alternative of similar size and cooking time, such as gluten-free rice or corn pasta.

Can I prepare the caramelized onions ahead of time?

Absolutely. Caramelized onions can be made up to 3 days ahead and stored refrigerated. Reheat gently before assembling the casserole.

French Onion Chicken Orzo Casserole Recipe

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★★★★★

4.6 from 141 reviews

• Author: Lily
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

French Onion Chicken Orzo Casserole is a comforting, savory dish combining caramelized onions with tender shredded chicken and creamy orzo pasta. Baked to perfection with rich Gruyère and mozzarella cheese, this skillet casserole delivers deep French onion flavors in a hearty, creamy meal perfect for cozy family dinners.

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Ingredients

Scale 1x2x3x

Caramelized Onions

• 2 large yellow onions, halved and thinly sliced (about 5–6 cups sliced)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt, divided (½ tsp at start, ½ tsp later)
• ¼ tsp black pepper
• 1 tsp sugar (optional, helps promote browning)
• Optional flavor boosters: 1–2 tbsp dry white wine, ½ tsp balsamic vinegar, ½ tsp Worcestershire sauce

Casserole Base

• 1 ½ cups uncooked orzo
• 2 cups shredded cooked chicken (rotisserie or leftover roasted)
• 2 cups beef broth
• 1 cup chicken broth
• ½ cup heavy cream (or half-and-half for lighter option)
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme or 1½ tsp fresh thyme leaves
• ½ tsp onion powder
• Additional salt & pepper, to taste

Cheese Topping

• 1 ½ cups shredded Gruyère cheese
• ½ cup shredded mozzarella cheese
• Optional: ¼ cup finely grated Parmesan (for browning and sharpness)

Optional Garnishes

• Fresh thyme sprigs
• Chopped parsley
• Crispy fried onions
• A drizzle of cream or a dollop of sour cream
• Fresh cracked black pepper

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Instructions

1. Caramelize the Onions: Heat butter and olive oil in a large oven-safe skillet over medium heat until butter is melted and foamy. Add all sliced onions and sprinkle with ½ tsp salt. Stir occasionally as onions soften and release moisture for 5–8 minutes until translucent. Reduce heat to medium-low, optionally add sugar, and stir every few minutes to allow onions to brown deeply without burning for 20–35 minutes until jammy and golden brown. Deglaze with 1–2 tbsp white wine, balsamic vinegar, or Worcestershire sauce if using, and cook until liquid reduces. Season with remaining ½ tsp salt, ¼ tsp pepper, and add garlic; cook 1 minute until fragrant.
2. Toast the Orzo: Add uncooked orzo directly to the caramelized onions and stir to coat in the butter and onion mixture. Toast the orzo for 1–2 minutes until it smells nutty, which helps improve texture and prevents mushiness.
3. Add Liquids, Chicken, and Seasonings: Pour in beef broth and chicken broth, stirring to loosen any browned bits from the bottom of the skillet. Stir in heavy cream, then fold in shredded cooked chicken evenly. Add Worcestershire sauce, thyme, onion powder, and black pepper to taste. Adjust salt if necessary after tasting the broth.
4. Simmer the Mixture: Increase heat to medium-high and bring the casserole to a gentle simmer, just bubbling softly around the edges. Avoid a rolling boil. Once simmering, turn off the heat.
5. Bake the Casserole: Cover the skillet tightly with a lid or foil and place in a preheated oven at 400°F (205°C). Bake for 18–22 minutes until orzo is tender, creamy, and most of the liquid is absorbed. If still watery, bake uncovered for an additional 3–5 minutes. Remove from oven and sprinkle shredded Gruyère and mozzarella cheese evenly on top. Optionally add Parmesan for extra browning and flavor. Bake additional 5–7 minutes or until cheese is melted and golden.
6. Serve and Garnish: Garnish with fresh thyme sprigs, chopped parsley, crispy fried onions, a drizzle of cream or sour cream, and freshly cracked black pepper. Serve hot and enjoy the rich, comforting flavors of this French Onion Chicken Orzo Casserole.

Notes

• Caramelizing onions properly is key for deep flavor; be patient and cook low and slow.
• Use rotisserie chicken for convenience and extra flavor, or any cooked shredded chicken.
• Deglazing the pan helps prevent burnt bits and adds complexity to the flavor.
• To lighten the dish, substitute half-and-half for heavy cream.
• Optional Parmesan adds a sharp, nutty contrast and promotes a beautifully browned cheese top.
• This recipe can be made ahead to the simmer step, then covered and refrigerated before baking.
• Leftovers keep well in the fridge for 3–4 days and reheat nicely.
• For gluten-free, ensure orzo is certified gluten-free or substitute with gluten-free pasta.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: French-American

Keywords: French Onion Chicken Casserole, Orzo Casserole, Baked Chicken Pasta, Caramelized Onion Recipes, Comfort Food, One Skillet Dinner