Name: French Onion Chicken Orzo Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French-American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 large yellow onions, thinly sliced; 1 teaspoon sugar; ½ teaspoon salt; 3 garlic cloves, minced; 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 lighter option); Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for added depth; 1 ½ cups shredded mozzarella cheese (divided); ½ cup grated Parmesan cheese

Description

This French Onion Chicken Orzo Casserole is a comforting, flavorful dish featuring caramelized onions, tender shredded chicken, creamy orzo, and a blend of cheeses baked to golden perfection. It combines rich French onion flavors with a hearty casserole format, making it a perfect meal for family dinners or special occasions.

Ingredients

Base Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 garlic cloves, minced

Pasta and Protein

1 ½ cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)

Seasonings and Liquids

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)
Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for added depth

Cheese

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 thinly sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions turn deeply golden and caramelized. Add the minced garlic during the last 1–2 minutes of cooking and stir well.
Add Orzo and Chicken: Stir the orzo into the caramelized onions and cook for about 2 minutes to lightly toast the pasta. Then add the shredded cooked chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly.
Pour in Liquids: Pour in the chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Add Cheese: Stir in 1 cup of the shredded mozzarella cheese along with the grated Parmesan cheese. Mix until the cheeses are melted and the casserole is creamy.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella cheese evenly on top of the casserole. Place the skillet or Dutch oven uncovered in the oven and bake 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

Using rotisserie chicken saves time and adds great flavor.
For a lighter version, substitute heavy cream with half and half.
Optional Worcestershire sauce or balsamic glaze adds complexity but can be omitted if preferred.
Make sure to use an oven-safe skillet or Dutch oven for the stovetop to oven transition.
Allowing the casserole to rest after baking helps it set and enhances texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: French-American