French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavor of French onions with tender shredded chicken and creamy orzo pasta. Baked to perfection with melted mozzarella and Parmesan cheese, this comforting casserole is perfect for a hearty family meal that brings together savory and indulgent flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: French-American
Ingredients
Scale
Onion Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, 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 lighter option)
Cheeses
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
Optional
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)
Instructions
- Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add the thinly sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. During the last 1–2 minutes, stir in the minced garlic to infuse its aroma.
- Add Orzo and Chicken: Stir the orzo into the caramelized onions and cook for 2 minutes, allowing the pasta to lightly toast and absorb flavors. Then add shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine all ingredients evenly.
- Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the liquids are mostly absorbed.
- Add Cheese: Stir in 1 cup of shredded mozzarella and all of the grated Parmesan cheese. Mix thoroughly until the cheeses melt into the creamy orzo and chicken mixture, creating a luscious texture.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Bake uncovered for 10–15 minutes until the cheese topping becomes bubbly and golden brown, adding a delightful crust to the dish.
- Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set. Optionally garnish with fresh thyme or parsley before serving to enhance the presentation and add freshness.
Notes
- Use rotisserie chicken to save time, but leftover cooked chicken works perfectly.
- For a lighter option, substitute heavy cream with half and half.
- Optional Worcestershire sauce or balsamic glaze adds depth and a subtle tangy sweetness.
- Make sure to use an oven-safe skillet or Dutch oven for stovetop to oven cooking.
- Resting the casserole before serving helps it set and makes it easier to portion.
Keywords: French onion chicken casserole, orzo casserole, comfort food, baked pasta casserole, chicken and cheese casserole
