French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion soup with tender shredded chicken and creamy orzo pasta. Baked to perfection with a golden, cheesy topping, this comforting casserole is ideal for a hearty weeknight dinner or cozy weekend meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
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 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)
Cheeses
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Optional
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)
Instructions
- 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 slowly for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Add the minced garlic in the final 1–2 minutes and stir well to combine.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for about 2 minutes to lightly toast it. Next, add the shredded cooked chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly to combine the flavors.
- Pour in Liquids and Simmer: Pour in the low-sodium chicken broth and heavy cream. Increase heat slightly to bring the mixture to a gentle simmer. Then reduce heat to low, cover the skillet, 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 shredded mozzarella and all of the Parmesan cheese until the mixture is creamy and the cheeses have melted completely into the casserole.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella cheese evenly on top of the casserole. Bake uncovered for 10–15 minutes until the cheese topping 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 for an extra touch of freshness and color.
Notes
- For a lighter version, substitute heavy cream with half and half.
- Using rotisserie chicken saves time and adds great flavor.
- If you don’t have Worcestershire sauce, balsamic glaze adds a nice tangy depth.
- Make sure to cook the onions low and slow to achieve a deep caramelization.
- Resting the casserole before serving helps it set and develop flavors.
Keywords: French onion, chicken casserole, orzo pasta, comfort food, easy dinner, baked casserole
