French Onion Chicken Orzo Casserole
A comforting dish featuring caramelized onions, tender chicken, creamy cheese, and orzo pasta, perfect for weeknight dinners and family gatherings.
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 recommended)
- 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 (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
Instructions
Preparation
- 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.
- Stir in the orzo pasta and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to combine.
- Add the chicken broth and cream to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Stir in 1 cup of the shredded mozzarella and all the grated Parmesan cheese. Mix until the cheeses are melted and the casserole is creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Bake uncovered for 10–15 minutes until the cheese on top is bubbly and golden.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired for a fresh touch.
Notes
For extra flavor, use homemade chicken broth instead of store-bought. Be patient while caramelizing the onions; they need time to develop their natural sweetness. If you like a bit of heat, add some red pepper flakes with the black pepper. Experiment with different cheeses, like Gruyère or cheddar, for a unique taste.