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French Onion Chicken Orzo Casserole

A comforting casserole that combines caramelized onions, tender orzo pasta, and juicy chicken, topped with a creamy and cheesy finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the base
  • 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)

Method
 

Preparation
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
  3. Stir in the minced garlic during the last 1–2 minutes.
Combining Ingredients
  1. Stir in the orzo and cook for 2 minutes.
  2. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
  3. Add the chicken broth and cream, and bring to a gentle simmer.
  4. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Baking the Casserole
  1. Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
  2. Preheat the oven to 375°F (190°C).
  3. Sprinkle the remaining 1/2 cup mozzarella over the top.
  4. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serving
  1. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Use low-sodium broth to control salt content. You can add vegetables like spinach or mushrooms for extra nutrition. For a kick, add red pepper flakes.