French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavor of slow-cooked onions with tender shredded chicken and creamy orzo pasta, all baked to golden perfection with melted mozzarella and Parmesan cheese. A comforting one-pot dish perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
For the 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)
Cheese and Optional Additions
- 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 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 1–2 minutes to soften and release its aroma.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes to lightly toast it. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to evenly distribute the ingredients.
- Pour in Liquids: Add the low-sodium chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add Cheese: Stir in 1 cup of shredded mozzarella cheese and all the grated Parmesan cheese. Mix until the cheeses have melted and the mixture turns creamy and well combined.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the casserole. Bake uncovered in the oven for 10–15 minutes until the top is bubbly and golden brown.
- Serve: Let the casserole rest for 5–10 minutes before serving to allow it to set. Garnish with fresh thyme or parsley if desired for a pop of color and flavor.
Notes
- Using a rotisserie chicken speeds up the preparation but you can use any cooked shredded chicken.
- For a lighter version, substitute heavy cream with half and half or whole milk; cooking time may vary slightly.
- If you prefer a deeper flavor, add Worcestershire sauce or a drizzle of balsamic glaze.
- This casserole can be prepared ahead and refrigerated before baking—just add a few extra minutes to the baking time if baking from cold.
- Ensure the skillet is oven-safe before transitioning from stovetop to oven to avoid damage.
Keywords: French onion chicken casserole, orzo casserole, baked chicken pasta, comfort food, one-pot dinner
