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–+ servings

French Onion Chicken Orzo Casserole

This comforting French Onion Chicken Orzo Casserole combines sweet caramelized onions, creamy orzo, and shredded chicken for a delightful dinner dish that resembles French onion soup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 579
Ingredients Method Nutrition Notes

Ingredients
  

For the base
  • 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
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 a lighter option)
Cheese and toppings
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze (optional)

Method
 

Preparation
  1. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
  2. Add the 2 thinly sliced onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and sweet.
  3. Stir in 3 minced garlic cloves during the last 1–2 minutes.
Cooking
  1. Add 1 1/2 cups orzo and toast for 2 minutes, stirring so it picks up the onion flavor.
  2. Stir in 2 cups shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon Worcestershire sauce if using. Mix well.
  3. Pour in 2 cups low-sodium chicken broth and 1 cup heavy cream. Bring to a gentle simmer.
  4. Reduce heat to low, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
  5. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until creamy and melted.
  6. Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly on top.
  7. Bake uncovered for 10–15 minutes until bubbly and the top is golden.
  8. Let rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley.

Nutrition

Serving: 1Calories: 579kcalCarbohydrates: 37gProtein: 38gFat: 28gSaturated Fat: 14gSodium: 748mgFiber: 1gSugar: 4g

Notes

Refrigerate leftovers within two hours in an airtight container. Keep for up to 3–4 days. This casserole can be made ahead and baked later. If desired, serve with a crisp green salad or roasted vegetables.

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