French Onion Chicken Orzo Casserole Recipe
A creamy and comforting French Onion Chicken Orzo Casserole featuring caramelized onions, tender shredded chicken, and tender orzo pasta baked in a savory cheesy sauce. This one-dish meal combines rich flavors and a creamy texture, making it perfect for an easy, hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: French-American
Ingredients
For the Onion Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves, minced
Main Ingredients
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
Cheese and Optional
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for added depth
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, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes to soften and release flavor.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes, allowing it to lightly toast. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix all ingredients well to combine.
- Pour in Liquids: Add the chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the skillet, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed the flavors.
- Add Cheese: Stir in 1 cup of shredded mozzarella and the grated Parmesan cheese. Continue stirring until the cheeses have melted and the sauce is creamy and evenly combined.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella cheese evenly over the top of the casserole. Place the skillet or casserole in the oven and bake uncovered for 10–15 minutes, until the top is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired to add a fresh herbal note.
Notes
- Use rotisserie chicken for convenience or cook and shred your own chicken prior to making the dish.
- For a lighter version, use half and half instead of heavy cream.
- Worcestershire sauce or balsamic glaze adds an optional depth of flavor but can be omitted.
- Ensure to use an oven-safe skillet or transfer the mixture to a casserole dish before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.