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–+ servings
French onion chicken orzo casserole topped with melted cheese and herbs

French Onion Chicken Orzo Casserole

A comforting casserole that combines the flavors of French onion soup with cheesy orzo and tender chicken, perfect for weeknight dinners and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar helps caramelize
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie or leftover chicken works great
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth use low-sodium to control salt
  • 1 cup heavy cream or half-and-half as a lighter option
  • 1 1/2 cups shredded mozzarella cheese, divided substitute fontina or provolone for a different melt
  • 1/2 cup grated Parmesan cheese or Pecorino Romano for a sharper bite
  • Optional: 1/2 teaspoon Worcestershire sauce adds deeper umami

Method
 

Preparation
  1. Heat a large oven-safe skillet over medium heat. Add butter and olive oil until the butter melts.
  2. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 20 to 25 minutes. Reduce heat if they begin to stick.
  3. Stir in the minced garlic and cook for one minute until fragrant.
  4. Add the orzo and stir for about 2 minutes to lightly toast it.
  5. Stir in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using.
  6. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then cover the skillet.
  7. Cook for 8 to 10 minutes, stirring once or twice, until the orzo is tender and most liquid is absorbed.
  8. Remove the lid and stir in 1 cup of the mozzarella and all of the Parmesan until melted and creamy.
  9. Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top.
  10. Transfer the skillet to the oven and bake for 10 to 15 minutes until the cheese is bubbly and golden.
  11. Let the casserole rest for 5 to 10 minutes before scooping and serving.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g

Notes

For the best flavor, freshly grate Parmesan. Store leftovers in an airtight container for up to 3-4 days.

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