French Onion Chicken Orzo Casserole
A cozy, comforting casserole that combines the rich flavors of French onion soup with tender orzo pasta and shredded chicken, topped with melted 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) Can substitute with turkey or plant-based option.
- 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 (optional) For added depth.
Instructions
Preparation
- In a large oven-safe skillet or Dutch oven, melt the butter and 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 minced garlic during the last minute of cooking.
Casserole Assembly
- Stir in the orzo and let it toast lightly for about 2 minutes.
- Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if you're using it. Mix everything well.
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Final Steps
- Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake uncovered for 10–15 minutes until bubbly and golden.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Serve with a crisp green salad dressed in a light vinaigrette or crusty bread for dipping. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to two months.