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French Onion Chicken Orzo Casserole

A comforting one-pan casserole featuring caramelized onions, orzo, and gooey cheese, perfect for the entire family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Method Notes

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 for added depth (optional)

Method
 

Preparation
  1. 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 the onions are deeply golden and caramelized.
  2. Add minced garlic during the last 1–2 minutes.
Cooking
  1. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
  2. Add shredded chicken, thyme, and black pepper (plus Worcestershire if using). Mix well.
  3. 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.
  4. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Baking
  1. Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top.
  2. 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

Got leftovers? This casserole keeps well in the fridge for about 3-4 days and can be frozen for up to 3 months. Just store in an airtight container. Reheat in the oven for that oven-fresh taste.