Description

This French Onion Chicken Orzo Casserole is a comforting and flavorful one-dish meal combining tender caramelized onions, shredded chicken, and creamy orzo pasta baked with a cheesy topping. The rich interplay of sweet onions, savory chicken, and melted mozzarella and Parmesan cheeses creates a satisfying and hearty casserole perfect for weeknight dinners.

Ingredients

Scale

Base Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves, minced

Main Ingredients

1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

Liquids

2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for a lighter option)

Cheeses

1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese

Optional

1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth

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Instructions

Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions along with sugar and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in minced garlic during the last 1–2 minutes to infuse the aromatic flavor.
Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes to lightly toast the pasta. Then add shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix thoroughly to combine all flavors.
Pour in Liquids: Pour in the low-sodium chicken broth and the heavy cream. Bring the mixture to a gentle simmer, reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed the liquids.
Add Cheese: Stir in 1 cup of shredded mozzarella and all the Parmesan cheese. Mix until the cheeses melt fully and the sauce becomes creamy and smooth.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Bake uncovered in the oven for 10–15 minutes until the topping is bubbly and golden brown.
Serve: Remove from oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired to add a fresh herbal note.

Notes

For a lighter version, use half and half instead of heavy cream.
Rotisserie chicken is a convenient option that enhances flavor and cuts preparation time.
You can add Worcestershire sauce or balsamic glaze to deepen the dish’s savory profile, but this is optional.
This casserole can be made ahead and reheated; add a splash of broth or cream when reheating to restore creaminess.
Fresh thyme or parsley garnish adds color and fresh flavor but can be omitted.