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–+ servings

French Onion Chicken Orzo Casserole

550kcal
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Prep 10 minutes
Cook 45 minutes
Total 55 minutes
A comforting casserole that combines the classic flavors of French onion soup with tender orzo and shredded chicken, topped with melty cheese.
Servings 6 servings
Course Dinner, Main Course
Cuisine Comfort Food, French

Ingredients

For the Caramelized Onions
  • 2 tablespoons unsalted butter Adds rich flavor and helps caramelize the onions.
  • 1 tablespoon olive oil Prevents butter from burning and adds fruity flavor.
  • 2 large yellow onions, thinly sliced Star ingredient; caramelize for sweet, savory depth.
  • 1 teaspoon sugar Helps accelerate and deepen caramelization.
  • 1/2 teaspoon salt Enhances overall flavors.
  • 3 cloves garlic, minced Boosts aroma and savory complexity.
For the Casserole
  • 1 1/2 cups orzo pasta Rice-shaped pasta that soaks up the creamy sauce.
  • 2 cups cooked shredded chicken Rotisserie works well for convenience and heartiness.
  • 1/2 teaspoon dried thyme Warm herb that complements caramelized onions.
  • 1/4 teaspoon black pepper Provides mild heat and balance.
  • 2 cups low-sodium chicken broth Builds a savory, soup-like base.
  • 1 cup heavy cream Adds creaminess; can substitute with half and half.
  • 1 1/2 cups shredded mozzarella cheese Melts beautifully for a gooey texture.
  • 1/2 cup grated Parmesan cheese Adds nutty, salty finish.
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional) Deepens umami and adds subtle tang.

Method

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat.
  3. Add the 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
  4. Stir in the 3 minced garlic cloves during the last 1–2 minutes.
  5. Stir in the 1 1/2 cups orzo and cook for 2 minutes, allowing it to lightly toast.
  6. Add the 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and the optional 1/2 teaspoon Worcestershire sauce or balsamic glaze if using. Mix well.
  7. Pour in 2 cups low-sodium chicken broth and 1 cup heavy cream. Bring to a gentle simmer.
  8. Reduce heat to low, cover, and let cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
  9. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Mix until melted and creamy.
  10. Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
  11. Transfer to the preheated oven and bake uncovered for 10–15 minutes until bubbly and golden on top.
  12. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Nutrition

Serving1gCalories550kcalCarbohydrates45gProtein35gFat25gSaturated Fat15gSodium800mgFiber2gSugar5g

Notes

Caramelization patience pays off. Use rotisserie chicken to save time. Watch orzo closely to add broth if it seems dry before baking.

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