French Onion Chicken Orzo Casserole
This French Onion Chicken Orzo Casserole is a creamy, comforting one-pan dinner featuring sweet caramelized onions, tender shredded chicken, creamy orzo, and plenty of melted mozzarella and Parmesan cheese. Inspired by classic French onion soup, this hearty casserole is perfect for cozy family dinners and meal prep.
Equipment
- Large oven-safe skillet or Dutch oven
- wooden spoon
- measuring cups and spoons
- cheese grater
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1 tsp sugar
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Worcestershire sauce or balsamic glaze (optional)
Instructions
- In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the garlic during the final 1–2 minutes.
- Add the orzo to the skillet and cook for 2 minutes, stirring frequently to lightly toast it. Stir in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup of the mozzarella cheese and all of the Parmesan cheese until melted into a creamy sauce.
- Preheat the oven to 375°F (190°C). Sprinkle the remaining mozzarella cheese evenly over the casserole.
- Bake uncovered for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or chopped parsley if desired.
Notes
Rotisserie chicken makes this recipe quick and easy. For extra depth of flavor, stir in Worcestershire sauce or a drizzle of balsamic glaze before simmering. Leftovers can be refrigerated for up to 4 days and reheated with a splash of broth or cream to restore creaminess.