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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole is built on deeply caramelized onions, toasted orzo, and a creamy chicken-broth base baked until golden and bubbly. Shredded chicken and melty mozzarella-Parmesan finish with a browned cheese crust that pulls apart in every scoop.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Olive oil
  • 1 tbsp olive oil
Onions
  • 2 large onions, sliced
Sugar
  • 1 tsp sugar
Orzo
  • 1 cup uncooked orzo
Chicken
  • 2 cup shredded cooked chicken
Thyme
  • 1 tsp dried thyme
Chicken broth
  • 2 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Mozzarella cheese
  • 1 cup shredded mozzarella cheese
Parmesan cheese
  • 1 cup grated Parmesan cheese

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter and olive oil in a large oven-safe skillet over medium heat, stirring once so the butter foams evenly.
  2. Add the sliced onions and sugar, cooking for 20 to 25 minutes until deep golden brown, stirring occasionally so the onions color evenly.
Toast and simmer the orzo
  1. Stir in the uncooked orzo and toast for 2 minutes so the grains smell nutty and lightly dry.
  2. Add the shredded chicken and dried thyme, then pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.
  3. Bring the mixture to a simmer, cover, and cook for 8 to 10 minutes until the orzo is tender, checking that it stays gently bubbling.
Bake until golden
  1. Stir in the mozzarella and Parmesan, top with remaining cheese so the surface is fully covered, and spread into an even layer.
  2. Bake at 375°F for 10 to 15 minutes until bubbly and golden, watching for browned spots on the cheese crust.

Notes

Pro tip: caramelize the onions until truly deep golden; the longer browning creates the rich flavor that anchors the whole casserole. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a 350°F oven or microwave until hot throughout. Freezing: yes, freeze baked portions up to 2 months and thaw overnight before reheating. Dietary swap: use lactose-free cheese and lactose-free heavy cream if you want a dairy-adjusted version with similar melting.