Go Back
French onion chicken orzo casserole in cast iron skillet with golden melted cheese on top

French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole combines deeply caramelized onions, tender chicken, and creamy orzo pasta in one pan with melted cheese. A bistro-quality weeknight dinner ready in 50 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic 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 lighter option
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce optional, for added depth

Equipment

  • Large 10-12 inch oven-safe skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large 10 to 12 inch oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1 to 2 minutes.
  2. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
  3. Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender. Preheat oven to 375°F while the orzo cooks.
  4. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
  5. Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10 to 15 minutes until bubbly and golden on top.
  6. Let it rest for 5 to 10 minutes before serving. The sauce will thicken during this time. Garnish with fresh thyme or parsley if desired.

Notes

Make-ahead tip: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Let it come to room temperature before baking. Freezer-friendly: Freeze for up to 2 months. Thaw overnight in refrigerator before reheating. Pan size: Use a 10 to 12 inch oven-safe skillet or Dutch oven for best results.