Description

French Onion Chicken Orzo Casserole is a comforting, savory dish featuring caramelized onions, tender shredded chicken, and creamy orzo pasta baked to bubbly perfection with mozzarella and Parmesan cheese. This hearty casserole blends rich flavors of slow-cooked onions, seasoned chicken, and creamy sauce, making it an ideal weeknight dinner or cozy meal for gathering with family and friends.

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

For the Main Dish

1 ½ cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
½ teaspoon dried thyme
¼ teaspoon black pepper
½ teaspoon Worcestershire sauce or balsamic glaze (optional)

For the Sauce & Cheese

2 cups low-sodium chicken broth
1 cup heavy cream or half and half for lighter option
1 ½ cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese

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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 are deeply golden and caramelized. Add the minced garlic in the last 1–2 minutes of cooking and stir well.
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 everything thoroughly to combine flavors.
Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed the flavors.
Add Cheese: Stir in 1 cup of the shredded mozzarella cheese along with the grated Parmesan cheese. Mix until the cheeses melt and the sauce becomes creamy and well 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. Bake uncovered for 10–15 minutes until the top is bubbly and golden brown.
Serve: Remove from the oven and let the casserole rest for 5–10 minutes to set. Garnish with fresh thyme or parsley if desired, then serve warm and enjoy this rich and comforting meal.

Notes

Use rotisserie chicken for a quick and flavorful shortcut.
For a lighter version, substitute heavy cream with half and half.
Adding Worcestershire sauce or a drizzle of balsamic glaze enhances the depth of flavor but is optional.
Make sure to cook the onions low and slow to fully develop their caramelized sweetness.
Letting the casserole rest after baking helps it set up for easier serving.
This dish can be reheated well and makes excellent leftovers.

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 4g
Sodium: 480mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg