French Onion Chicken Orzo Casserole
A comforting twist on classic French onion soup, this casserole combines caramelized onions, tender chicken, and creamy orzo pasta, perfect for family dinners or casual get-togethers.
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 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 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)
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.
Add orzo and chicken
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in liquids
- Add the chicken broth and cream.
- Bring to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese.
- Mix until melted and creamy.
Bake the casserole
- Preheat the oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Notes
Serve this casserole warm, paired with a light green salad or crusty bread. Top with fresh herbs or extra cheese before serving. For storing, let it cool and transfer to an airtight container; it lasts 3-4 days in the fridge. Reheat in the microwave or low oven.