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French Onion Chicken Orzo Casserole

A comforting casserole that combines the rich flavors of French onion soup with tender chicken and orzo pasta, topped with melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Method Notes

Ingredients
  

For the base
  • 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)
Pasta and Chicken
  • 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 a lighter option)
Cheese Topping
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional)

Method
 

Preparation
  1. Heat a large oven-safe skillet over medium heat. Add the butter and olive oil, letting the butter melt completely.
  2. Add the sliced onions, sugar, and salt to the skillet. Stir well and cook for about 20-25 minutes until caramelized.
  3. Add the minced garlic and cook for an additional 1-2 minutes. Then, add the orzo pasta and cook for about 2 minutes, stirring constantly.
  4. Add the cooked shredded chicken, thyme, and black pepper. If desired, add the Worcestershire sauce.
  5. Pour in the chicken broth and heavy cream. Bring to a simmer, cover, and cook for about 8-10 minutes until the orzo is tender.
Finalizing and Baking
  1. Stir in the mozzarella and Parmesan cheese until melted and creamy.
  2. Preheat your oven to 375°F (190°C). Transfer the casserole to the oven, sprinkle with remaining mozzarella, and bake for 10-15 minutes until bubbly and golden on top.
  3. Let the casserole rest for about 5-10 minutes before serving.

Notes

You can garnish with fresh herbs before serving. The dish pairs nicely with a green salad or steamed vegetables. This casserole stores well in the refrigerator for up to 3 days or in the freezer for 2-3 months.