Description

French Onion Chicken Orzo Casserole is a comforting, creamy dish combining caramelized onions, tender shredded chicken, and orzo pasta baked with melted mozzarella and Parmesan cheese. It balances savory and rich flavors with a touch of sweetness from the caramelized onions, perfect for a hearty weeknight dinner.

Ingredients

Scale

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 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 a lighter option

Cheese and Optional Flavorings

1 ½ cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
Optional: ½ 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, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes to avoid burning and to release its fragrance.
Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes to lightly toast the grains, enhancing their flavor. Add the shredded cooked chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine all ingredients evenly.
Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed much of the liquid.
Add Cheese: Stir in 1 cup of shredded mozzarella and the grated Parmesan cheese. Mix thoroughly until the cheeses melt completely, resulting in a creamy and rich sauce coating the orzo and chicken.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top of the casserole. Bake uncovered in the oven for 10–15 minutes until the cheese on top is bubbly and golden brown, adding a delicious crust.
Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set. Garnish with fresh thyme or chopped parsley if desired before serving warm for a comforting meal.

Notes

Using rotisserie chicken adds convenience, but any cooked shredded chicken works.
For a lighter dish, substitute heavy cream with half and half.
Worcestershire sauce or balsamic glaze is optional but adds depth of flavor to the casserole.
Be patient while caramelizing onions; slowly cooked onions develop rich sweetness and complexity.
The casserole can be prepared up to the baking step, refrigerated, and baked fresh when ready.
Leftovers store well in the fridge for 3–4 days and reheat nicely in the oven or microwave.

Nutrition

Serving Size: 1 serving (about 1/6 of casserole)
Calories: 450
Sugar: 6g
Sodium: 520mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg