French Onion Chicken Orzo Casserole
A rich and creamy one-pan casserole featuring caramelized onions, orzo, and shredded chicken, topped with melty cheese.
Ingredients
For the Casserole
- 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 a lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional, for added depth)
Instructions
Caramelizing the Onions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
- Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until onions are deeply golden and caramelized.
- Stir in minced garlic during the last 1–2 minutes.
Adding Orzo and Chicken
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pouring in Liquids
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Adding Cheese
- Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Baking the Casserole
- Preheat oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serving
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Perfectly caramelized onions are key. Try adding sautéed mushrooms for an earthy twist or swapping chicken for chickpeas for a veggie-friendly option.