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–+ servings
savory onion chicken dish

French Onion Chicken Orzo Casserole

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A comforting one-pot dinner that combines the rich flavors of French onion soup with creamy orzo pasta and tender chicken. Featuring sweet caramelized onions and melty cheese, this hearty casserole delivers restaurant-worthy taste with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 cloves garlic minced
  • 1½ cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie works well
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1½ cups mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • ½ teaspoon balsamic glaze optional

Equipment

  • Large oven-safe skillet or Dutch oven

Method
 

  1. In a large oven-safe skillet or Dutch oven, melt butter with olive oil over medium heat.
  2. Add sliced onions, sugar, and salt. Cook for 20-25 minutes, stirring occasionally, until onions are deeply golden and caramelized.
  3. Add minced garlic and cook for 1-2 minutes until fragrant.
  4. Add orzo pasta to the pan and toast for about 2 minutes.
  5. Fold in shredded chicken, dried thyme, and black pepper.
  6. Pour in chicken broth and heavy cream. Bring to a gentle simmer.
  7. Top with shredded mozzarella and grated Parmesan cheese.
  8. Transfer to preheated oven and bake until cheese is melted and golden at the edges.
  9. Optional: Drizzle with balsamic glaze before serving.
  10. Let rest for a few minutes before serving.

Notes

For best results, use freshly shredded mozzarella as it melts better than pre-packaged. The onion caramelization process is crucial for flavor development - don't rush it. Rotisserie chicken makes this recipe quick and convenient. You can substitute half-and-half or whole milk for heavy cream, though the sauce won't be as rich. The dish can be made vegetarian by replacing chicken with sautéed mushrooms. Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

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