Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 large yellow onions, thinly sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 3 cloves garlic, minced; 1 tablespoon balsamic vinegar; 1 pound boneless, skinless chicken breast, cooked and shredded; 1 1/2 cups orzo pasta, uncooked; 2 cups chicken broth; 1 cup milk; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1 tablespoon butter; Fresh parsley, chopped (optional for garnish)

A cozy, hearty casserole that combines the rich, savory depth of French onion soup with tender shredded chicken and creamy orzo pasta. All of it gets blanketed in gooey melted cheese and baked until golden and bubbly. It’s the ultimate comfort dish that brings warmth and satisfaction in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

2 large yellow onions, thinly sliced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1 tablespoon balsamic vinegar

3 cloves garlic, minced

1 pound boneless, skinless chicken breast, cooked and shredded

1 1/2 cups orzo pasta, uncooked

2 cups chicken broth

1 cup milk

1 1/2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 tablespoon butter

Fresh parsley, chopped (optional for garnish)

Directions

I preheat the oven to 375°F (190°C).

In a large skillet, I heat the olive oil over medium heat and add the sliced onions, salt, pepper, and thyme. I cook them for 20-25 minutes, stirring often, until they’re golden and caramelized.

I stir in the garlic and let it cook for another minute before adding the balsamic vinegar to deglaze the pan.

Off the heat, I stir in the shredded chicken.

In a separate bowl, I mix the uncooked orzo, chicken broth, milk, and half of the mozzarella cheese.

I add in the onion-chicken mixture and stir it all together until well combined.

I pour everything into a greased 9×13-inch casserole dish.

Then I top it with the remaining mozzarella and all the parmesan cheese, dotting the top with butter.

I cover it tightly with foil and bake it for 35 minutes.

After that, I remove the foil and bake it uncovered for another 10-15 minutes, until the top is golden and bubbly.

I let it cool for about 5 minutes before serving and sometimes add a sprinkle of fresh parsley.

Servings and timing

This dish makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories: Approximately 410 kcal per serving

Variations

I sometimes use rotisserie chicken instead of cooking chicken from scratch to save time.

For a deeper flavor, I swap some of the mozzarella with gruyère cheese—it adds a more traditional French onion vibe.

I’ve also tried adding sautéed mushrooms for an earthy boost.

For a slightly tangy twist, I add a spoonful of Dijon mustard to the milk mixture.

When I want it extra creamy, I mix in a few tablespoons of sour cream or cream cheese before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop a portion into the microwave or warm it in the oven at 350°F until heated through. If it seems dry, I splash in a bit of chicken broth or milk before reheating to bring back the creaminess.

FAQs

What kind of chicken works best in this casserole?

I prefer using shredded boneless, skinless chicken breasts, but thighs also work great if I want something juicier. Rotisserie chicken is also a huge time-saver.

Can I use a different pasta besides orzo?

Yes, I can swap orzo with other small pasta shapes like ditalini or small shells, but I make sure to adjust the liquid slightly depending on the pasta’s absorption rate.

Is this casserole freezer-friendly?

It is! I let it cool completely, then cover it tightly and freeze it for up to 2 months. I thaw it overnight in the fridge and reheat it in the oven until warm and bubbly.

Can I make this ahead of time?

Absolutely. I assemble the casserole a day in advance and keep it covered in the fridge. When I’m ready, I bake it according to the directions, adding a few extra minutes if it’s still cold from the fridge.

How can I make it vegetarian?

To make it vegetarian, I skip the chicken and add more vegetables like mushrooms, zucchini, or spinach. I also swap the chicken broth for vegetable broth.

Conclusion

This French Onion Chicken Orzo Casserole is a warm, satisfying meal that blends the bold flavors of caramelized onions and creamy pasta in one comforting bake. I love how easy it is to prep ahead and how versatile it can be with simple swaps. Whether I’m feeding my family or looking for something cozy to curl up with on a cold night, this dish never disappoints.

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