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French Onion Chicken Orzo Casserole

A heartwarming blend of caramelized onions, tender chicken, gooey cheese, and delightful orzo pasta, perfect for weeknight dinners and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 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 Substitute with small pasta shapes or rice if needed.
  • 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 Half and half can be used as a lighter option.
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional) For added depth of flavor.

Method
 

Cooking the Casserole
  1. Melt the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Add the minced garlic during the last 1–2 minutes.
  3. Stir in the orzo, toasting it lightly for about 2 minutes.
  4. Mix in the shredded chicken, thyme, and black pepper. Optionally, add Worcestershire sauce.
  5. Add the chicken broth and heavy cream. Bring to a gentle simmer, then reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally until the orzo is tender.
  6. Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
  7. Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top, and bake uncovered for 10–15 minutes, until bubbly and golden.
  8. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Serve with a light salad or warm crusty bread. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.