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French Onion Chicken Orzo Casserole Recipe

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This French Onion Chicken Orzo Casserole is a comforting and flavorful one-pan dish combining deeply caramelized onions, tender shredded chicken, creamy orzo pasta, and a blend of melted mozzarella and Parmesan cheeses. Perfect for a cozy weeknight dinner, this casserole balances rich, savory notes with a luscious, cheesy finish.

Ingredients

For the Onion Base:

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

Main Ingredients:

  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken (rotisserie chicken 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 a lighter option)

Cheeses:

  • 1 1/2 cups shredded mozzarella cheese (divided: 1 cup plus 1/2 cup)
  • 1/2 cup grated Parmesan cheese

Optional:

  • 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth

Instructions

  1. Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions turn deeply golden and caramelized. During the last 1 to 2 minutes of cooking, stir in the minced garlic to release its aroma without burning.
  2. Add Orzo and Chicken: Stir the orzo into the caramelized onion mixture and cook for 2 minutes, allowing the pasta to lightly toast and absorb flavors. Then add the shredded cooked chicken, dried thyme, black pepper, and if desired, Worcestershire sauce or balsamic glaze. Mix thoroughly to combine all ingredients evenly.
  3. Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover with a lid, and let cook for 8 to 10 minutes. Stir occasionally to prevent sticking, until the orzo is tender and creamy.
  4. Add Cheese: Remove the lid and stir in 1 cup of shredded mozzarella and all the grated Parmesan cheese. Stir the casserole continuously until the cheeses melt, creating a rich, creamy texture that blends perfectly with the orzo and chicken.
  5. Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the top of the casserole. Transfer the skillet or Dutch oven to the oven and bake uncovered for 10 to 15 minutes, until the cheese topping is bubbly and golden brown.
  6. Serve: Remove from the oven and let the casserole rest for 5 to 10 minutes to set and cool slightly. Garnish with fresh thyme sprigs or chopped parsley if desired. Serve warm and enjoy the comforting layers of flavor.

Notes

  • Using rotisserie chicken saves time and adds flavorful shredded meat.
  • For a lighter option, substitute heavy cream with half and half.
  • The Worcestershire sauce or balsamic glaze is optional but adds a wonderful depth and subtle tang to the casserole.
  • Make sure to stir occasionally when simmering to prevent the orzo from sticking to the bottom of the pan.
  • This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if chilled.

Find it online: https://lauracooks.com/french-onion-chicken-orzo-casserole-recipe/