French Onion Chicken Orzo Casserole Recipe

Introduction

French Onion Chicken Orzo Casserole is a comforting, flavorful dish that combines rich caramelized onions, tender chicken, and creamy orzo pasta. Perfect for weeknight dinners or cozy gatherings, this casserole delivers all the savory goodness of French onion soup in an easy-to-make bake.

Ingredients

• 2 large yellow onions, halved and thinly sliced (about 5–6 cups)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ¼ tsp black pepper
• 1 tsp sugar (optional)
• 1–2 tbsp dry white wine (optional)
• ½ tsp balsamic vinegar (optional)
• ½ tsp Worcestershire sauce (plus 1 tbsp for casserole)
• 1½ 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
• 2 cloves garlic, minced
• 1 tsp dried thyme or 1½ tsp fresh thyme leaves
• ½ tsp onion powder
• Additional salt & pepper, to taste
• 1½ cups shredded Gruyère cheese
• ½ cup shredded mozzarella
• Optional: ¼ cup finely grated parmesan
• Optional garnishes: fresh thyme springs, parsley, crispy fried onions, a drizzle of cream or dollop of sour cream, fresh cracked black pepper

Instructions

1. Step 1: Heat the butter and olive oil in a large oven-safe skillet over medium heat until the butter fully melts and starts to foam.
2. Step 2: Add all the sliced onions and sprinkle with ½ tsp salt. Stir occasionally as the onions soften and become translucent for about 5–8 minutes.
3. Step 3: Reduce heat to medium-low, add the optional sugar if using, and continue stirring every few minutes to encourage deep browning without burning. Cook for 10–20 minutes until onions develop a golden brown, jammy texture.
4. Step 4: Deglaze the pan by adding wine, balsamic vinegar, or Worcestershire sauce if desired. Cook until most liquid is reduced, about 1–2 minutes.
5. Step 5: Add the remaining ½ tsp salt, ¼ tsp pepper, and minced garlic. Cook for 1 minute until fragrant. The onions should be soft and reduced to about 1½–2 cups.
6. Step 6: Add the uncooked orzo to the skillet, stirring to coat it with the onion mixture. Toast for 1–2 minutes until the orzo smells nutty.
7. Step 7: Pour in beef and chicken broths, stirring well to loosen any browned bits. Add the heavy cream, shredded chicken, Worcestershire sauce, thyme, onion powder, and black pepper. Taste and adjust salt if needed.
8. Step 8: Increase heat to medium-high and bring mixture to a gentle simmer. Once it bubbles softly around the edges, turn off the heat.
9. Step 9: Cover the skillet with a lid or foil and bake in a preheated 400°F (205°C) oven for 18–22 minutes until orzo is tender and most liquid is absorbed. If mixture is watery, bake uncovered for another 3–5 minutes.
10. Step 10: Remove casserole from oven and stir to loosen. Sprinkle Gruyère, mozzarella, and parmesan (if using) evenly over the top.
11. Step 11: Return uncovered to the oven for 5–8 minutes to melt cheese. Optionally broil 1–2 minutes until golden and bubbling—watch carefully.
12. Step 12: Let rest for 5 minutes to thicken. Garnish with fresh thyme, parsley, crispy onions, or cracked pepper before serving warm.

Tips & Variations

• Use dry white wine instead of some broth for deeper flavor.
• Add 1–2 cups sliced mushrooms when onions start to brown for a mushroom variation.
• Swap orzo for 1 cup long-grain rice and bake 30–35 minutes for a chicken and rice version.
• To make it lighter, use half-and-half instead of heavy cream and reduce cheese by 25%.
• For gluten-free, substitute orzo with gluten-free pasta and adjust liquid as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or cream to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this casserole?

This recipe is designed for cooked, shredded chicken such as rotisserie or leftover roasted chicken to ensure even cooking. Using raw chicken would require additional cooking time and adjustments to the liquid quantities.

What if my onions burn during caramelization?

If the onions start to burn, reduce the heat immediately and add a splash of broth to loosen the browned bits from the pan. Stir gently to prevent further burning and continue cooking at a lower temperature.

French Onion Chicken Orzo Casserole Recipe

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★★★★★

4.8 from 85 reviews

This French Onion Chicken Orzo Casserole is a comforting, hearty dish that combines deeply caramelized onions, tender shredded chicken, and creamy orzo pasta baked with a luscious cheesy topping. Infused with classic French onion flavors enhanced by beef broth and Worcestershire sauce, this casserole is perfect for an easy weeknight dinner or a cozy weekend meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: French-American

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 the 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 version)
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme or 1½ tsp fresh thyme leaves
• ½ tsp onion powder
• Additional salt and pepper, to taste

Cheese Topping

• 1 ½ cups shredded Gruyère cheese
• ½ cup shredded mozzarella cheese
• Optional: ¼ cup finely grated parmesan cheese

Optional Garnishes

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

Instructions

1. Caramelize the onions: Heat the butter and olive oil in a large oven-safe skillet over medium heat until the butter melts and foams. Add all the sliced onions and sprinkle with ½ tsp kosher salt. Cook for 5–8 minutes, stirring occasionally, until the onions soften and become translucent. Reduce heat to medium-low and continue cooking for 10–20 minutes, stirring every few minutes to encourage browning but avoid burning. Add 1 tsp sugar if using, to promote deeper caramelization. Continue for another 10–15 minutes until the onions develop a rich golden brown color and soft, jammy texture.
2. Deglaze and season: Add 1–2 tbsp dry white wine, or ½ tsp balsamic vinegar or Worcestershire sauce to deglaze the pan, scraping up browned bits. Cook for 1–2 minutes until the liquid mostly evaporates. Add remaining ½ tsp salt, ¼ tsp black pepper, and minced garlic. Cook for 1 minute until fragrant.
3. Toast the orzo: Stir the uncooked orzo into the caramelized onions and coat well. Toast for 1–2 minutes until the orzo emits a nutty aroma, which improves texture and prevents mushiness.
4. Add liquids, chicken, and seasonings: Pour in the beef broth and chicken broth, stirring to loosen any bits stuck to the skillet. Stir in the heavy cream, then fold in shredded chicken. Season with Worcestershire sauce, thyme, onion powder, and black pepper. Taste the mixture and add salt if needed.
5. Simmer the mixture: Increase heat to medium-high and bring the mixture to a gentle simmer, just bubbling around the edges. Turn off the heat once simmering, which ensures even cooking of the orzo in the oven.
6. Bake the casserole: Cover the skillet tightly with a lid or foil. Place it into a preheated oven at 400°F (205°C) and bake for 18–22 minutes, until the orzo is tender, creamy, and most liquid is absorbed. If still watery, bake uncovered another 3–5 minutes. If too thick, stir in a small amount of hot broth before adding cheese.
7. Add the cheese topping: Remove the casserole from the oven and stir gently to loosen. Evenly sprinkle Gruyère cheese followed by mozzarella and optional parmesan on top.
8. Melt and brown the cheese: Return the dish uncovered to the oven for 5–8 minutes until cheese melts. Optionally, broil on high for 1–2 minutes until golden and bubbling, watching carefully to avoid burning.
9. Rest and serve: Let the casserole rest for 5 minutes to thicken slightly. Garnish with fresh thyme, parsley, crispy fried onions, or cracked black pepper. Scoop and serve warm.

Notes

• Resting the casserole after baking is crucial for thickening; if too runny, add more cheese or simmer longer before baking.
• If the orzo is undercooked after baking, add ¼–½ cup hot broth, cover, and bake another 5–7 minutes.
• If onions burn, reduce heat and add a splash of broth, scraping up browned bits to avoid waste and bitterness.
• For deeper flavor, replace half the broth with dry white wine and add a bay leaf during baking (remove before serving).
• Variations include adding mushrooms while onions brown, swapping orzo for rice or gluten-free pasta, and adjusting cream and cheese for a healthier version.

Keywords: French onion chicken casserole, orzo casserole, caramelized onions, cheesy baked pasta, comfort food, easy weeknight dinner