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French Onion Chicken Orzo Casserole

A cozy and comforting casserole that combines the flavors of French onion soup with tender orzo and juicy chicken in a creamy, cheesy sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 520
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
  • 2 cups cooked shredded chicken Rotisserie chicken 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 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.

Method
 

Caramelize the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook them for 20–25 minutes, stirring occasionally, until they’re deeply golden and caramelized.
  3. Add the minced garlic during the last 1–2 minutes of cooking for that extra burst of flavor.
Combine Ingredients
  1. Stir in the orzo and let it lightly toast for about two minutes.
  2. Add in the shredded chicken, thyme, pepper, and Worcestershire sauce if you’re using it. Mix to combine everything.
Pour in Liquids
  1. Pour in the chicken broth and cream. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed all the delicious liquid.
Add Cheese
  1. Once the orzo is tender, stir in 1 cup of mozzarella and the Parmesan cheese, mixing until everything is melted and creamy.
Bake the Casserole
  1. Preheat your oven to 375°F (190°C).
  2. Sprinkle the remaining 1/2 cup of mozzarella over the top of your dish.
  3. Bake uncovered for about 10–15 minutes until it’s bubbly and golden brown on top.
Serve
  1. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, pop in the oven at 350°F (175°C) until warmed through, or use the microwave for quicker reheating. For added flavor, try adding a splash of white wine when caramelizing the onions.